Fondant Ruffle Cake~ Video Tutorial
Today, we are going to be fancy! Ruffles, whether fondant or buttercream, continue to be in high demand for cakes of all occasions.
We have made a beautiful (yet simple!) ruffled buttercream video in the past, and so I am happy to add a ruffled fondant cake tutorial to our collection.
I have to say, although rolling & ruffling strips of fondant is time consuming, applying them to the cake comes very easily and was actually fun for me. The final look is simple elegance, I hope that you enjoy the tutorial!
Materials:
I used Liz Marek's fondant recipe for today's tutorial. It seems to be my first choice these days, but is especially wonderful for ruffles as it can be rolled extremely thin. Other brands would be fine too, but I would advise against Fondarific/Duff's (unless you do a practice run), as it is very soft & may be more difficult to work with.
Buttercream (The cake tiers were frosted before covering with fondant.)
6" tier - 18 oz. fondant (tinted with a touch of Americolor Deep Pink)
8" tier - 24 oz. fondant, + 2 lbs. for the ruffles!
Gel Colors: Americolor Deep Pink
Wilton Sugar Pears (for details on top tier)
FMM Multi Ribbon Cutter (Optional, you can cut your fondant strips by hand)
Cel Pad
Ball Tool -Helpful for frilling. (Other options: cel stick, toothpick)
Supports: I used 4 bubble tea straws cut to the height of the bottom tier to support the 6" top tier.
Cake Boards- I used cardboard cake circles beneath each tier.
Cake Base/Pedestal of choice
Glues of Choice- Sugar Glue (¼ tsp. tylose combined with 2 tablespoons warm water), Melted white candy melts for adhering ribbon roses. (I also used piping gel to attach my sugar pearls.)
More Elegant Ruffled Cakes
In addition to today's cake, you may also enjoy some of these other elegant styles! There are endless options when it comes to these beautiful cake decorating techniques!
Beautiful Floral Fondant Appliques
Elegant Vintage Buttercream Piping
Loved this tutorial.
I've been praying for this! Heaven sent :)
Love this! Thank you so much. What a blessing this is. :)
Thank you all so much!! I'm happy that you enjoyed it! xo
Loved this video! I like the top tier as much as the ruffles. How long did it take to roll, cut and apply the ruffles? I have always "assumed" it would be very time consuming. Thank you ladies :)
Beautiful cake! Love the ruffles and the ruffle roses. Thanks!
Ansa
Very lovely! So elegant.
Hi There, I am definitely going to give the fondant recipe a try, could you please tell me what sort of marshmallows are they talking about in the recipe for Lisa's fondant. I am in Australia and know our marshmallows aren't as big as American ones, she talks about mini marshmallows, we have them called cooking marshmallows but are really tiny or we have our standard ones which are not huge.......does it matter
Hi Lynn, Liz Marek recommends using mini marshmallows in the recipe because they will melt and become puffy much more easily than the large marshmallows. I measured a mini and it is 1/2 inch wide and 1/2 inch high. If you only have access to larger ones in Australia, you could cut them to a smaller size using scissors. Hope this helps.
I've used the large marshmallows before and it worked just fine as is. I didn't realize I didn't have any so I had my husband pick up a bag and he came home with the jumbo size.
Hi Malou, That is good to know, thank you for making your post.
Hi Melissa, great cake!!! In the video you talked about putting the ruffles on a ganache cake instead of the fondant. Have you tried that and will be work....thanks in advance....Lori