I want to make a ruffle cake for my Mother-in-Law's 60th later in the year, so I thought I would get practicing now. This is my first attempt and figured I should start small so that I don't waste too much fondant (or alternatively I don't eat too much cake) which is why it is sitting in a teacup saucer. If anyone has experience with fondant ruffles - how do you stop them getting dried out and cracked on the edge that you've ruffled?