Could someone please give me a quick some what detailed instructions on how to do the ruffles on this cake? it looks like they are made from the fondant but i have studied it forever and can't think of how this is done??? PLEASE HELP!
here is the link to the picture of this cake!
http://tinyurl.com/7q59nr9
http://call-me-cupcake.blogspot.co.uk/2011/05/frilly-cake-tutorial.html
Just stick them on the other way round though. HTH
Ruffles are done using the frilling method....strips of sugarpaste are frilled & then attached around the cake. check out the attached link for the ruffles done on the side.
http://www.mycakeschool.com/blog/pretty-pink-flower-cake/
Ruffles are done using the frilling method....strips of sugarpaste are frilled & then attached around the cake. check out the attached link for the ruffles done on the side.
http://www.mycakeschool.com/blog/pretty-pink-flower-cake/
Judcreations, thanks for sharing this link! That is a beautiful flower and a great tutorial. Had to check out the website and noticed you have to pay to join and get access to all of the tutorials. I'm thinking about signing up and wondered if you, or anyone else reading this, have a membership and if it's worth it. Thanks 
I have done a few of these, I just posted one with the ruffles pointed up. I use straight fondant, I don't think it is necessary to use gum or sugar paste. Also, I use the cone tool instead of the ball.
http://cakecentral.com/gallery/2306598/30th-birthday
debbief...........your r welcome......no I have not paid n have no idea if the other tutorials are good or not.
Labelle24 @ yes thats the same method that u have done...frilling....can be attached upside or downside.....looks great, but i always use sugarpaste, find it a bit difficult with fondant as it tears.....do u add tylose to the fondant before frilling.......
have a nice day ladies
nope, no tylose, just the fondant. I make sure there is a good amount of shortening on the strip so it doesn't dry out before I get done rolling it. Then by the time I'm done it is usually at the perfect stage between "moist enough not to tear" and "dry enough to hold its shape". I have always done a strip long enough to go around the whole cake though, I haven't tried the "Maggie Austin" technique of overlapping shorter strips at random. I think I'll have to try that next...
** sometimes I will stick a few toothpicks in the cake to support some of the ruffles until they firm up enough to support their own weight, then I simply pull out the tooth picks and no ever knows they were there.
Quote by @%username% on %date%
%body%