ank you!
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remnant3333
Posted 7 Sep 2017 , 7:07pm
post #2 of 3
This is not exactly like the one above but you can get the gist or idea of how they do the pleats on cakes.
WOW! That is gorgeous. An instructor of mine brought in a stryo/display cake very similar to this. She said adding tylose was the key to getting the draping without tearing. But I think tylose would make the fondant quite hard. Maybe that doesn't matter much, as most people tear it off anyway.
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