AHi everyone,

I have always admired those lovely looking cakes covered in delicate frills. But does anyone know how do you actually cut into those dried frills? Do you take them off first? Does the cake look as pretty on the plate as it looks on the display?

I did a practice  frill cake, using 50/50 fondant/gumpaste for the ruffles.  A sharp straight-edged knife cut through without any problems at all.  It was just a 6", so served wedges.  

AOk, great! Thank you :)