You take some fondant/gumpaste mixture. Roll it out thin and cut out your shapes. Looks like circles, teardrops, and free form. Use a ball tool on a foam pad to thin out the edges of each shape. Lay them in a bowl, deviled egg dish, egg crate foam so that they dry with a little bit of "movement" to them. Apply with an edible glue or royal icing. That's how I would do it. Haven't done that before, but that would be my guess.
I agree with whatthedoate, but you don't need to let your circles dry out completely or they will be much harder to position. If they are still a bit soft, you can nestle them together nicely without breakage. Allow many hours...many hours!...to cover three tiers with ruffles.
It's not hard, dbcrafts, just time consuming. It is even sort of relaxing if you give yourself plenty of time. These ruffles appear to be done with fairly large circles and not cramed as closely together as a lot of cakes, so would take a lot less time. It may not be too bad at all. Good luck! I can't wait to see your special cake.
roll out a large piece of fondant that has a nice amount of cornstarch already kneaded in well -- spray it with the fat in the aerosol can, not baker's joy -- just the grease -- cut out oval and round and leaf shapes, etc. -- stuff these in a plastic container with a tight fitting lid -- don't use any powder like corn starch or powdered sugar --
whip out one at at time keeping the lid closed tight in between and go for it -- you can possibly keep them in the container overnight without them smushing all back together -- or if you layer parchment between layers you can freeze them -- myself i would use small cutters so that when i used the roller ball i could smush them out into the more abstract asymmetrical shapes right on the foam --
make an assembly line -- it will go faster than you think -- i'd also advise to do some on the side of a cake pan first to get your rhythm down --
for some of them you can use a pizza cutter and just slash 'em out --
best to you
you'll probably need maybe 6 to 8 big fondant roll outs 18X18 or 24X24 -- give or take -- i always do the biggest tier first --
When I am making a lot of fondant decorations in advance, I put them on a piece of cardboard cut to size and covered in wax paper. When the board is filled with pieces, I seal them in a Zip Loc bag. You could even make several layers with a piece of wax paper between the layers. I've kept them sealed for several days and they remain pliable.
attack it like somebody is paying you -- you're on the clock -- not like you're a dreamy headed grandma reliving every moment of every detail of your granddaughter's life, sniffling with every egg you crack, your mind lost in the vahhstness of the decorating prospect and all aglow with anticipation for the new family being born -- the first way will get you out of there in time to get dressed in time for the wedding -- the other way you may never get done hahahahahaha -- i've been there for family cakes --
can't wait for pictures
Kate, are you sure you were not a screen writer in your former life, lol?
Well, you could have been! You always make me laugh!
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