Here is a much clearer Picture if this helps anyone.....
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?
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.
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!!
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
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.
AI found this tutorial http://deliciadesigns.com/a-fondant-ruffle-flower-tutorial/
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.
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
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.
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.
That is such a good idea! I think cakes with the candy pearls are beautiful but always wonder how it would be eaten!
they are perfect circles cut from fondant. pinch in the center of the circle so it kind of bunches and then cluster the little bunches all over the cake.
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.
What an excellent idea! Thank you...makes good sense to do a ribbon of the dragees...I've found it to be quite a pain in getting the right uniformity when applying them by sprinkling/pressing them on the cake. :)
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