How To Make Fondant Frills

Decorating By bayamart Updated 7 Jan 2013 , 3:10pm by -K8memphis

bayamart Cake Central Cake Decorator Profile
bayamart Posted 6 Jan 2013 , 3:14pm
post #1 of 6

AI have seen so many cakes decorated with different kinds of lovely frill designs. Can someone tell me how to make them and add them to cakes?

5 replies
-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 6 Jan 2013 , 3:15pm
post #2 of 6

could you narrow that down with a picture?


lots of different ways

bayamart Cake Central Cake Decorator Profile
bayamart Posted 6 Jan 2013 , 4:01pm
post #3 of 6

AAm having problems with the system in being able to send the picture , but it looks like a fish scales in scallops. Hope it helps.

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 6 Jan 2013 , 4:20pm
post #4 of 6

hmmm--that's a toughie to get right--to imagine what you are seeing--to picture this correctly


so i'm thinking this is being applied to the sides of the cake


i would add cornstarch to fondant so it dries nice & crisp


i would roll fondant pretty thin but still have room to roll a bit thinner


i would cut rose petal shapes


i would roll them again east west to make them shorter from top to bottom and wider across


i would thin the edges with ball tool and rub the belly of each petal to make it cup up


i'd let them dry then insert into cake like fish scales?


icon_biggrin.gif i'm not even close am i

bayamart Cake Central Cake Decorator Profile
bayamart Posted 7 Jan 2013 , 7:12am
post #5 of 6

AThanks a great deal. Tried it with a round cutter since I don't have a rose cutter and got something close enough. Wld go and buy the rose cutter so I can get a perfect frill. Thanks:D

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 7 Jan 2013 , 3:10pm
post #6 of 6

ok the following is surely too much infornation but nonetheless~~~


i call it cafeteria style


take what you like disregard the rest icon_biggrin.gif


wait--i mean if you got it with a round cutter--you got it!!


there's no exact 'right way'


rose cutters would def give you another way


i mean manipulate the cut out fondant piece to your mind's eye.


nothing says a particular rose cutter will def do it.


that's just what i thought of to try & explain it if i even got close


i almost think an oval would be better cut in half longways


here's another way


maybe roll out a sausage length of fondant


to get it even steven roll it between dowel rods the size you want the sausage to be


so you roll a sausage sandwich with the fondant in the middle (the bologna)


and the (two) dowel on either side as the bread


and roll altogether loosely so each of the three lengths rolls but not all smushed up together


and it rolls out one perfectly even fondant sausage --the size of the dowel


at intervals press down & roll it smaller  so it looks fatter smaller fatter smaller etc.


cut it in the middle of the smaller sections


you just made the same shape we've been cutting out


pat it down


roll that piece out do all the other stuff as above, the cupping & etc


would give a more 'organic' rufflely frilly fish scale


make 'em wide make 'em tall


tens of millions of ways to do it


cutters give you more certain similarity when that's the look you're after


i'm so glad this came close





Quote by @%username% on %date%