Funny you should ask because I just posted one! I had never done quilling before so I got a pamphlet that had various techniques with paper and how to do them and I just applied that to fondant and gum paste! My cake doesn't show all the flowers and leaves I did because ...well my comments explain it.
First of all you will need a clay extruder to get the most even ropes and strips to work with. I've read where some people use a garlic mincer (?)to produce a lot of flat strips. You can get them at Target but I didn't have one so I used my extruder.
Then just start rolling like you do paper...only you'll need to keep separating the pieces because it's fondant and not paper and they stick a little. Just play around with it. I really want to do more quilled flowers because I think the more I do the better I will get. It's fun!
Roll your gum paste very thin--see thru. Cut strips to the width & length you prefer. Take a quilling tool and spread the two tines enough to slip a piece of the gum paste into it. If you quill using a needle tool, do that as usual with the gum paste.
Roll the quills the same way you always do. Use a needle to tease the quill out to the size you desire. Pinch & shape. Allow shapes to dry. Use a strong gum glue, melted chocolate, or royal icing to assemble shapes.
HTH
Rae
Blakescakes:
These are so awesome! I had difficulty applying the strips I did similar to this to the side of my cake--so I ended up using ropes instead of the strip look. How do you get it to adhere without icing bleeding through all the thin strips? I'm afraid they will fall off. Usually I use a generous dab of buttercream to secure items to the sides of my cake. Or do you use this technique primarily for sheet cakes or flat surfaces?
Blakescakes:
How do you get it to adhere without icing bleeding through all the thin strips? I'm afraid they will fall off. Usually I use a generous dab of buttercream to secure items to the sides of my cake. Or do you use this technique primarily for sheet cakes or flat surfaces?
I haven't done it on a BC cake, only fondant. I use dabs of gum glue to adhere them on the fondant.
Being thin, you're right, BC can break them down or make them look spotty w/ grease. I'd apply them as late as possible, perhaps using some royal icing as glue. With the grease, the royal won't necessarily harden, but it'll stay sticky. Piping gel or corn syrup could also allow for enough tackiness for them to stick.
Rae
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