Ruffle rosette wedding cake

Project Description

Share a little about the materials, processes, and techniques used to create this cake Fondant, fondant and more fondant! 6" and 8" cakes (approx 4-5" high), gumpaste magnolia (made ahead of time) What are you most proud of? I used Jessica Harris' technique for the clean finish of the top tier and I think it worked really well! Also everyone commented on how delicate the rosettes were. The bride was really happy, so I'm happy! What advice would you give someone starting this project? A pasta roller helps! I don't have a fancy motorised one, just a hand-cranked one, and it worked fine with the fondant rolled to about a number 5. Set aside a lot of time for the ruffles. I think it took me in the region of 8 hours to complete this tier (maybe I was doing something wrong!). I used toothpicks to hold open the ruffles and worked on other areas while they set. When they were about partially set I removed the toothpicks and then pushed the ruffles in slightly at the base to cover the holes.

What you will need

  • Fondant

Q&A with kitstar

lubka asked:
beautifuf. Can you tell me in which lesson you learned the ruffles. thank you
kitstar answered:
I used Maggie's techniques in Lesson 2 (or 3) in terms of using the paster roller, cutting and frilling the strips of fondant, but I placed them on the cake in rosettes instead of horizontal lines - this might help you: http://vivalasugarcake.blogspot.com.au/2013/01/how-to-fondant-ruffles-roses.html

Skill Level