Do you love ruffles as much as I do? Gosh, I’m SUCH a girl… can’t help it. 😉
I love all things pretty, frilly, sparkly, or shiny. I’m learning to embrace that though, despite having considered myself somewhat of a tomboy for several years as a kid.
I really wasn’t one though. I wanted to be able to “hang” with the boys, in the sense that there wasn’t much they could do that I couldn’t… but at the end of the day, I wasn’t really interested in being anything like them. 😉
I’ve now embraced the fact that, actually, there’s a LOT they can do that I can’t (and won’t), and I’m perfectly fine with it.
And I’m also ok with the fact that ruffles excite me.
Doesn’t necessarily mean I can’t shoot a basketball, or hit a volleyball that a boy would flinch at… just means, I like a little (*cough* LOT of) “pretty” in my life too.
AND, just in case you’re embracing your “girly” as well, I took just a couple, quick snapshots while I was making my last ruffle cake in order to give you an idea of how I make them.
You can use straight fondant, and if you’re making small ruffles, they should stay up fine. But if your ruffles are a little bigger and more “floppy” you might want to mix a little bit of tylose powder to your fondant to help it stiffen up a bit more quickly so the ruffles don’t droop on you. (Maybe around one tablespoon per pound of fondant…it’s definitely not a precise measurement. The more you add, the more like gumpaste your fondant will become. If you add less, it will stay softer longer.)
I wouldn’t personally use actual gumpaste as that will be a mess to cut into and not taste very good if any of the guests decide to bite into the ruffles.
You could also mix in some modeling chocolate to your fondant as that will also help the ruffles stay put better. (I would do a 50/50 modeling chocolate/fondant mix.)
I use a pastry cutter to cut the fondant into about 1 or 1 and 1/2 inch strips, running the fondant through a pasta machine first if I’m feeling particularly spritely (a really great $30 investment) to get an even thickness on the ruffles,
and after I’ve it into strips, I roll a ball tool over one edge of the strips on top of thin foam pad to thin out the edges and get the “ruffle” effect.
To add them to the cake, I rub just a small amount of water onto the back of each strip, one at a time, and start adding them in straight lines all the way around the tier, starting at the top.
Each next strip’s ruffled edge should overlap the bottom, straight edge of the previous strip.
It’s actually really simple. And really gratifying.
I cut the last strip thinner if I have to and fit the look of the ruffles.
Try it out, and indulge your inner girl! Then go eat some chocolate and watch a chick flick.
I mean, you might as go all the way with it right?
Time to let that girl loose… 😉 Xx