hello there

i m doing my first ever wedding cake,and i have sooo many questions about it!!

specially because of the weather where i live:hot and humid!!

that drives me crazy!! i m almost giving up!!

well,i have to make a cake with ruffles on it(Maggie Austin style),and the only fondant that seems to work best for me(i m talking of homemade fondant;i can t find any at the stores here!!),is MMF.

but it has bad sides as well;

one is that it doesn t get hard,it stays a bit sticky,even more wiht condensation,after being stored in fridge(i don t have air con')

so,i just want to know if i can still stick gumpaste ruffles on MMF? i m afraid the ruffles could slide.

what do you think about that? 

please,give me some advices or tips,because i m a bit lost and can t find any solution for the moment;

thanks a lot

AGumpaste ruffles will work but you can't put them in the fridge. The condensation that forms after you take it out will make them wilty and ruin them.

Hi Meriam

I am not familiar with MMF (marshmallow) but would imagine that it would become very sticky in humid conditions. If you do a search on the CC website you should find lots of great hints and tips for the best type of fondant ,suitable to a hot climate. Would you consider buying fondant on-line?

Generally speaking fondant covered cakes are not usually stored in the fridge due to sweating/condensation problems -on return to room temperature.

Why not do a small test cake in advance of the wedding -  to try out the ruffles and also to see what type of fondant would be best suited to your local climate.  For the ruffles - mix together equal quantities of fondant and gumpaste - i.e. 50/50 ratio will allow the paste to firm up without it going too hard. When you have made the ruffles, allow them to dry out slightly BEFORE placing  them on the fondant base.

Place ruffles on a non stick surface or on a board, lightly dusted with icing sugar ( powdered sugar) For larger ruffles position small pieces of sponge or crinkled tissue at intervals along ruffle to prevent the edges from wilting!This also makes the ruffles less stretchy, and much easier to handle, and less likely to tear. Working with very cool hands also helps.

Using 100% gumpaste is fine for sugar flowers, but I am not so sure regards its suitability for edible decorative elements on this scale. Perhaps other CC posters may have some advice to offer here. Good luck with your first wedding cake! Hope this helps.

Happy baking!!

Margaret393

thank you manddi and margaret393 for your help and advices,

this is really helpful!!

in fact,as far as i don t have any air con',i do not have other solution to store the cake than in fridge.otherwise it s gonna get "soggy" and perhaps melt(i don t know!!)

so i ve decided to be ok with the condensation.that s why i thought gumpaste would hold better than a mix gmp/fondant;

that said,i don t know any more;

i should have made a test cake,but i don t have time any more!

as for buying on line,i can t afford that for the moment.i live so far from everywhere ,and shipping fares are way to expensive,unfortunately!!!

Margaret393,you gave me good tips about ruffles,thank you,i will follow them(cool hands,let ruffles dry slightly,and use sponge or tissue paper to hold the ruffles)

i will work on that today(the wedding is on sunday,but i have many other treats to make!)

i hope it s gonna be all right.

anyway,thank you very much for your support;i will let you know how it went.

happy baking