Hi my friends....

Can someone please help with in making this ruffle effect on a cake (it's for a dummy cake) for an upcoming bridal show...

TIA

I have no idea, but you've certainly peaked my interest. That's gorgeous!

Not real sure but I bet it could be achieved by rolling a strip of fondant really thin and gathering/pinching it on one side and then placing like you want! just a thought.

This is strictly guessing about it...but could they have used a pasta machine or other sheeter to both press and gather the super thin sheets? It might work to hold your hand close to the "exit" and gather, gather, gather as the sheet of fondant comes out. Maybe?????

u mean like hold it as is coming out and maybe hold tighter in one side of the strip so it kinda streches out more in one side?

greengyrl26: Isn't it?!?!?!

Yep, just hold your hand so that it catches the ruffling dough as it comes out of the machine. In sewing, you can create a ruffled effect by not allowing the material to freely exit the needle area. The feed dogs keep feeding but the material begins to bunch and ruffle as it comes out because you are not allowing it to "relax". You might need to periodically push the bottom edge of the ruffling piece in a bit so that is is tighter ruffle than the top edge

I was thinking that maybe the same principle as in sewing could be used here....just prevent the fondant from relaxing into the straight sheets as it feeds through the machine...

It might be worth a try at least.

I will be trying this tmo... and the info I got here plus a good prayer to my God Almighty might be just what I need to achieve this....

Thanks you guys...

Just my guess....I think you could use a Garrett Frill Cutter and make them like this tutorial and do the bunching and gathering as others have stated.......


http://www.youtube.com/watch?v=EnxBwtMqG90&feature=related

http://www.youtube.com/watch?v=jqOELkrr-BM&feature=related


HTH!

The photos don't look like the frill cutter at all - the edges don't appear to be thinner than the center of each cluster.

Instead I believe they are gumpaste circles rolled exceptionally thin. Pinch the center of each circle creating a gathered piece and do this with several circles. Tuck them close to each other until you achieve the full effect. Use gum glue to secure to your cake dummy and you'll be done in no time at all. I would also roll on the cel board to make rolling very thinly easier.

I recommend using Nicholas Lodges GumPaste recipe which rolls very smoothly and exceptionally thin while holding its shape. You can find the recipe here on CC.

You might be able to achieve this effect with Sugar Veil. It can be spread very thin and after it sets up it is still very pliable. Just a thought

Cookie4, do you have a link directly to the Nicholas Lodge gumpaste recipe...I looked through the recipes and didn't see any with his name.

I am looking for a good gumpaste recipe to try.
Thanks,
Kat

I have his recipe and I am using a batch that I made... and I think that's what it is... I this it's like doing a rosette like with circles...cause I enlarged the image and saw some "ends" so that might be it... willl try that way...

I also loved how they did the cake drum I beleive it's fondant with RI dots... I wanna do it... makes it look like the cake is floating on the cake drum....

wow this is one beautiful cake, don't forget to show us some pics. I love how that looks

I have sugar veil.... u think that would work better? not sure....

I have no idea how to do it, but that is GORGEOUS!!!!!!!

I did alot of ruffles on a Collete Peters design that I did for a bride, (in my pics), I just rolled out sheets of gumpaste with my pasta machine as thin as I could get it, and then gathered on one end, attached to cake with gum glue and propped with toothpicks till it was dry.

To find Nicholas Lodge's recipe for Tylos Gumpaste you can either go to his website or go to Edna DeLaCruz' website at:

DesignMeACake.com

Look under her recipes for Tylos Gumpaste. I just made several batches in the last two weeks for my daughter's wedding and grooms cake and I find it to be the best gumpaste to use for rolling exceptionally thin.

Also, just this morning I discovered something that you might be interested in - a Chocolate Roll Cutting Wheel from Squires Kitchen (UK). This would also work in white chocolate (or whatever color you want). I'm not sure how you can refill the chocolate wheel yourself though. Take a look at this link and check out the video demo on the same page - very interesting!

http://www.squires-shop.com/ibf/index.php?p=product&id=4067&parent=76

Thanks... I agree.... I saw it and just fell in love with it.... it's so simple yet looks incredibly elegant....

Julie Bashore did huge ruffles like that in a class I took recently - she used this jumbo frill cutter

http://www.globalsugarart.com/product.php?id=20030&name=Jumbo%20Frill%20or%20Ruffle%20Cutter%20-%20ATECO

and thinned and ruffled the edges with a bulbous tool just like a smaller version. Stunning......

I like that... it's 8 in.! that's awesome.... I'm gonna get it, but I need to try the other technique for now as I need ASAP.... I think the thin circles scrunched together might do it.... I just finished sanding my dummy cake, going to cover it now and then on to RUFFLES!!! hehehe

Well.... cakes are covered.... not sure if I should wait to add the ruffles or I can do it while the fondant is still soft?

i think gum paste would be way to delicate, i used straight gum paste for my roses, and they chip and break, it seems to me it would be very hard to do without a lot of breakage on u-tube a lady was showing ruffeling sp, and she was using toothpicks to hold up the edges where you want them, i'd use 50/50 i i had the guts to make it, it's so beautiful

oh on the back of the can of gum tex, there is a recipe for gum paste, i think you need merange powder, you might want to check if you buy it, nothing worse than getting home and not having it.

I'm doing it with 50/50 for sure... I also think gumpaste would break easily... I started out with making circles and just like u guys told me... "bunch" them... kinda making a florette (sp?) and stick together... and I did use toothpicks to hold the shape I wanted... still on the first tier lol.. Philly had a very nice warm day today so I took my baby girl to the park...

It's soooo hard for me to stop "cakery" to do regular things lol... I am selfish cause I just want to work on my cakes and that's it! hehehe

i have no idea either, but its beautiful!!!

dalis4joe - sounds like you've got the technique down. If the 50/50 is still too brittle after it dries, I wonder if adding tylose directly to fondant would work. Just another suggestion if you need it later. Can't wait to see your cake.

shirleyw. that use to be on here. has a pic in her photos of a chocolate ruffle cake like this. she used a ruffling machine. she bought at sweet inpirations. but other places sell it like country kitchen , i think. check out her photos. hth