I think it is fondant and gumpaste rolled very thin. There is a Craftsy class by Maggie Austin called "Fondant Frills" that teaches this technique. The cake that Maggie Austin makes is more "frilly", but it appears to be the same basic technique.
I do not have a tutorial to share, but it looks like thin fondant.
You could get that effect with bc and the right tip
Hi, this is not thin enough to be wafer paper. I think it is just strips of gum paste left to dry a bit and then stuck on the cake, layer by layer. Interesting technique, I must say.
Maggie Austin, craftsy class. Fondant strips. Cake is flipped upside down. Fondant strips are made with pasta machine to achieve an almost transparent thinness.
You don't have to flip the cake upside down for that one...Those strips aren't even frilled much, just stuck on in a messy way, and there are a LOT of them. If you did those in wafer paper it would be the nastiest thing to cut through and/or peel off that you've ever had to deal with. Personally, I use a 50/50 candy clay/fondant mix for those cakes. It gives you time to mess with the ruffles without them drying out and you can roll it really thin.
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