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Photo Details:

ruffled

Created in this Craftsy Course

Fondant Ruffles, Pleats & Drapes taught by Marsha Winbeckler

Bring couture cake techniques into your kitchen as you learn classic fabric effects in fondant with Marsha Winbeckler.

Other projects made as part of this class:

Cake Decorating
3 TIER RUFFLE CAKE
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Here are some details about my project:
Category Cake Decorating
Material Fondant
nightro on craftsy.com

Share a little about the materials, processes and techniques used to create this cake: 4 Tiered wedding cake covered in buttercream covered in fondant ruffles

nightro on craftsy.com

Hi, Monique, I read your comment on the other cake photo describing how you kept it light and worked slowly. Do you mind if I post your ruffle cake photo on our FaceBook page--with credit to you, of course? I'd love to brag on you on our page :)

05/12/2013 Flag

What an absolute compliment!! I'd love for you to "brag

05/20/2013 Flag

I'd love for you to brag but make sure you list the VERY HELPFUL advice you gave me to make sure I succeeded. And the key to it all was dividing the circles in half and working slowly giving a bit of time for the ruffles on the bottom to dry a bit to offer support on for the ones being applied on top of them!

05/20/2013 Flag

I'm sorry. I thought I already answered you but I guess it didn't go through. Sorry! Yes I did use the circles but cut them in half for the uppermost ruffles on each of the tiers so they wouldn't be as heavy individually. I worked slowly to allow the lower ruffles to stiffen a bit to support the upper ruffles. I did not use my usual buttercream recipe for frosting of the cakes but instead used the traditional Wilton buttercream since it has a higher shortening content which made it stiffer. I cooled the cake before applying the ruffles too. All in all, it looked okay and the bride was happy she didn't have to cut through fondant! I can't thank you enough for your guidance. You prevented a possible disaster! It helps me maintain "The Burgaw Bakery" reputation I've been building for the last 2 years! Any other critiques you have about my cakes would be appreciated and can be viewed on Burgawbakery.com. Thank you, Monique Owner, BrugawBakery.

05/22/2013 Flag

very beautiful!

10/13/2013 Flag

Hi Monique! This cake came out gorgeous. I have a question for you about mixing buttercream and fondant. I have a cake coming up and I'm concerned about the bright white of the fondant and the ivory color of the buttercream clashing. Do you have any suggestions? I'd really rather not use shortening so that's what I'm trying to avoid. Thanks in advance!

12/03/2013 Flag

Hi. The buttercream flavored fondant I used is not bright white so it was not a problem for me. !

12/16/2013 Flag