Today I’m finally sharing How to do Fondant Ruffles on a Cake! I’ve been promising this tutorial for months and have actually taken pictures of doing ruffles on two different cakes (and even a video) … but more pressing things always hold me back.
That, and the fact that it takes me hours and hours to edit this many pictures… that’s another reason this tutorial has been slow coming!
Anywho… but now it’s done – or at least this one is! My son is helping me edit the videos and I’ve included two short ones – I’ll as more as they’re finished, but for now I hope the pics will help!
Here’s what you’ll need:
- Fondant (my ruffles are different shades of pink, but you can use just one color or many – up to you!)
- Rolling Pin
- Ribbon Cutter
- Pizza Wheel or Pastry Wheel
- Ball Tool
- Foam Pad
- Sugar Glue
- Paint Brush (used only for food purposes)
- Corn Starch
- Cake covered in fondant
Now let’s get started!
Take a ball of fondant and roll it out into a long strip. I don’t have a measurement, but you want it pretty thin! Then using the ribbon cutter*, cut strips – for this cake, they were about 1.5 inches wide. You can do them narrower or wider, but that’s a pretty average width that works for most designs.
The strips do not have to be long enough to go all the way around the cake – in fact, I don’t recommend it because the longer they are, the harder they are to handle. The ruffles are so irregular that it’s very easy to hide the seams!
*Note: if you don’t have a ribbon cutter, you can also do this with a pastry wheel and a ruler, but my ribbon cutter is an invaluable tool and I highly recommend getting one like this. You can adjust the width from very narrow to as wide as the whole thing, plus it also comes with stitching wheels and wavy edges!
Separate out a single strip of fondant and dust it with a little corn starch (not pictured). Slide your foam pad under one end of the strip and you’re about ready to make it ruffly.
Now, this is where the video will come in handy (scroll down below the two pics to find it)…. you want to use the ball tool to apply pressure to one edge of the ribbon, rolling it down onto the fondant and pulling away- making it thinner and it will also begin to curl.
I work very quickly when doing this, moving the fondant strip as I need to and working from one end to the other.
Here’s the short video demonstration thanks to my son Joshua (his blog is JoshuaKade.com)!
To apply the ruffles to the cake, you’re going to start at the top (if the ruffles are pointing up) and paint some sugar glue onto the cake. I usually do about an inch of glue all the way around.
Pick up your ruffled ribbons and begin to attach it to the cake. Be careful to leave the ruffled edge free and glue the remaining flat part of the ribbon to the cake. I like to press it on firmly in small sections – sometimes even adding tiny pleats to give it more dimension.
Continue all the way around – adding extra pieces of ribbon as needed. You can see on the left edge of this cake where I have a seam. I just pinch the top of the ruffle together a little and it blends right in!
Move down about half an inch below the first ruffle and repeat the steps. I like to have a good overlap!
Wash, rinse, repeat… haha! Here’s a short video of me attaching some of the ruffles:
When I added more pink color to the fondant to get the darker shades, the fondant got a little bit too soft, so I used the toothpicks to hold the ruffles up until they dried a little. You could do this for any/all fondant where the ruffles wouldn’t hold up well and just let them dry for a few hours or overnight!
Once you remove them, the ruffles will sag a little covering the holes or you can do tiny dots of buttercream to cover them!
And that’s it! Easy-peasy! I have a couple of other things I do to get different “looks” with my ruffles and I hope to have those shared very soon as well!
Do you have any questions about how to do fondant ruffles on a cake? Leave me a comment and I’ll do my best to answer and help out!