A[IMG]http://cakecentral.com/content/type/61/id/3113948/width/200/height/400[/IMG]

I was wondering if this would be at all possible..

I'm attempting to make a ruffle cake similar to this one and being in Australia, am finding it difficult to get white butter cream as white as the starting fondant ruffles to match, my question is this- can I put a thin layer of fondant just on the top of the cake, trim straight, smooth down just under the rim of the top of the cake and start applying my ruffles on that strip? Then there would be a layer of fondant all over the cake anyway. I'm terrified to attach the fondant directly to the buttercream and it unsticking and falling apart, but don't want 2 layers of fondant on the cake. Any help would be massively appreciated!

AIf you're nervous about putting the ruffles on BC then you should cover the entire cake with a thin layer of fondant. That's what I would do.

When I made a ruffle cake I also covered the whole cake in fondant, first.

I've done a few ruffle cakes on buttercream. I use a crusting buttercream and attach the ruffles with a mixture of water and tylose. Can't remember where I learned to do that but it seems to work.

AFantastic! Thanks so much for your help :0)

Hi there, when I do ruffle cakes (I've only done 2 though!), I cover the cake in a very thin layer of fondant and then attach the ruffles with water or sugar glue. The ruffles are rolled out really thin too so it's not too much fondant. To be honest, when I've eaten the cake I don't eat the outside ruffley part - it's too crunchy!

AThanks daisyblue! Do you add tylose to your ruffles or use just fondant? Tia :0)

A

Your cake is gorgeous btw