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How do I make these cake ruffles?

post #1 of 18
Thread Starter 

Here is a much clearer Picture if this helps anyone..... 

 

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My cousin is getting married and would like a cake like this! She sent me this picture she snapped from her computer.... but what material would I use? A mixture of gumpaste and fondant? and how would I get them to look like this? Any ideas would be greatly helpful? And if you know of a video tutorial that would be great!! Thank you in advance!!!

 

Also best way to get the edible silver sugar balls to stick to the side of the buttercream icing?

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Edited by dd54970 - 12/3/12 at 10:43am
post #2 of 18

It's hard to tell from the picture, but the ruffles look like they were piped with a large closed star tip (like a 2D but bigger).  If they are fondant or gum paste, probably just rolled into strips and coiled up like rough roses and stuck on.

 

You can put the dragees on before you pipe the ruffles by holding the cake in your hand at a tilt over a bowl of dragees and scoop them up with your other hand and press onto the freshly applied buttercream, as you would nuts  or crumbs.  Then place it on the cake board/base, tidy it up, and do the remaining decorating.

post #3 of 18
Thread Starter 

Oh, I didnt even think about the ruffles being piped on buttercream? I will ask her to send me a better picture to see if I can see more detail! 

post #4 of 18
Thread Starter 

I have found a much clearer picture from the site she found the picture on.... maybe this will help both of us, it doesnt look like piped buttercream in the better picture to me but maybe it still is? I'm at a loss? She really loves this cake and I hope to some how give it to her!! 

post #5 of 18

They don't look piped to me - I'd say they are rolled fondant/gumpaste cut into circles and folded into halves, quarters etc and stuck on
 

There are loads of tutorials online for 'scrunch' type roses

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

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post #6 of 18

The cake is very pretty with all the ruffles.  I am sure you can learn how to make a cake just like that one!!  I am sure someone here will be able to point you to a video that will help you with this.  I will keep searching myself also to see if I can find anything. 
 

post #7 of 18

IMO, the ruffles look like the ones Marina Sousa makes in her Jeweled Cake class on Craftsy.  Hers are made of gum paste to retain shape and circle cutters.  The circle is folded not quite in half and then twisted.  You can then open the ruffle.  If you are in a position to get the class, she makes it real easy.

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I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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post #8 of 18

HI, it is exactly as JWinslow said. I watcher her class and that is what she shows.

post #9 of 18

HI, it is just like this(fondant, little g/p mixed) roll thin, cut circles , like you see, then pinch tother and use your fingers, a g/p tool , whatever to open it up some. hth

post #10 of 18

Yes, definitely fondant/gumpaste circles folded. 

post #11 of 18
post #12 of 18

I agree with everyone else that those are fondant or gumpaste circles folded in half and then in half again and then opened up. As far as the silver dragees,  I think if it was me I would make a gumpaste or fondant "ribbon" and  attatch the silver dragees to that with royal icing, melted chocolate or piping gel, and then put the ribbon on your cake.  That way you can remove the ribbon before eating the cake and not have to eat all of those dragees.  If you stick them to your buttercream, you either have to fish them out of the buttercream one at a time, or eat them, which I'm not a fan of. 

post #13 of 18

They are the wilton ruffled fantasy flowers:

 

http://www.wilton.com/technique/Ruffled-Fantasy-Flowers

 

The ones in your photo are probably made with straight up fondant.  That is why they are so thick.  If you add gumpaste to the mix you will be able to roll it out thinner.  The more gumpaste the thinner you can roll it without it drooping.  Of course the more gumpste the more brittle they will be when they dry and the harder they will be to cut through for serving.  hth

deborahanne

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

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post #14 of 18

I just found this tutorial on youtube where she is making ruffles using what appears to be a large rose tip (though she doesn't specify) it's the same effect.This wouls be far less time consuming than using fondant...

http://www.youtube.com/watch?v=cRGZOqAWKMA


Edited by Ducky316 - 12/5/12 at 6:13am

“If I was made of cake I'd eat myself before somebody else could.”
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“If I was made of cake I'd eat myself before somebody else could.”
Emma Donoghue

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post #15 of 18

hi, these ruffles are actually made from fondant, these are indicated on Sharon Wee's tutorial on facebook.  They are circles cut and then ruffled up.

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