AYou mean one that has ruffles made from rose petals? Or a ruffle that wraps up to look like a rose?
AFor that it would depend on how big you want the rose to be. The larger the diameter of the rose, the wider the outer strip should be. If it's something that's going to be really wide you can also build it on a disc of fondant or gumpaste to hold it securely.
If it's a ruffle for the side of the cake, I wouldn't make it more than about a half an inch to 3/4" wide or it will be floppy.
I made the attached cake "rosettes" by cutting a strip of 50/50 fondant and gumpaste in long strips about 1 1/2 wide. Then I folded strips in half lengthwise so they were a bit thicker. Then I rolled them around each other and just kept going and going. Working from the middle to the out. I did this on the cake. I did not make them ahead of time and attach later because I wanted them to curve to the side of cake. Let me know if you have any questions. Hope this is what you meant?
I just posted a mini tutorial on making these ruffle roses this morning. They stuck to buttercream just fine for me, but my buttercream doesn't crust, so your mileage may vary.
http://cupadeecakes.blogspot.com/2014/04/ruffle-ribbon-rose-tutorial.html
Have you done the cake yet? I want to try this on a cake at the end of May. I read to use a pasta roller if you have one. I have a roller machine I got from Michaels that is actually for Clay for around $20 I think.
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