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Help with scalloped fondant

post #1 of 2
Thread Starter 

Hello! I think I've only posted here once, but I use this site anytime I'm having trouble with a cake problem. I am planning to make a Sofia the First cake for my daughter's birthday this weekend, and have taken a few ideas from some different cakes I've seen online. I love the cake here (http://cakesdecor.com/cakes/48135), and wanted to try to do a layer of my cake kind of like the bottom of it. I always use marshmallow fondant when I use fondant, and when I've tried scalloped edges, it always stretches. Laying flat against a cake, I can fix that, but would it even be possible to get the fabric look on this cake with marshmallow fondant? I've seen lots of tips here on simple scallops, but I'd love to get some tips on getting those scallops to "stand" rather than lay flat against the cake. Any suggestions are welcome. Thank you in advance!

post #2 of 2
Add tylose to it and prop the ruffles up with paper towels or foam bits until it firms up enough to keep the shape.
Plank.
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Plank.
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