Wow…I’m so excited to share with everyone a new way of making ruffles. Yes…it’s time-consuming…most ruffles are…but the effect is so worth it! This new way of doing fondant or sugarpaste ruffles is SO versatile. I’ve already used them in three ways, each one just a tad different in terms of the amount of ruffling done as well as the pattern and colours.
I had seen so many lovely ruffle cakes that were starting to take on directional qualities like all vertical or all diagonal and loved the look. But I really wanted to get a tighter look as most of them were loose and not necessarily as ruffled or neat. Then I saw Shannon Bond of Shannon Bond Cake Design do her AMAZING directional ruffles in buttercream. Now, I am pretty good at fondant work but I admit, I SUCK (yes, I say it loudly ’cause it’s SO true lol) at pretty much anything piping related. So, I decided to test out a theory I had on how I could get directional ruffles but with fondant or sugarpaste, rather than buttercream. Lo and behold, it actually worked lol!
I get to share with you all my method in about a month because it’s in a tutorial that just came out in Cake Decoration & Sugarcraft Magazine. When the current issue of the magazine tutorial I made comes off sale, I can share away, so VERY soon. If you simply CANNOT wait, you can grab your copy of the August 2017 issue and get the jump on how to make them. In the meantime, I will just tease you all with the cakes I’ve made using this method.
My Mother-in-law’s 75th birthday cake created March 25th, 2017:
My Elegant Indian Fashion Collaboration cake created in April 2017 and revealed in June:
My Modern Tropical Wedding cake designed for Cake Decoration & Sugarcraft Magazine’s August 2017 issue out now – created in May 2017:
Hope you all like it and stay tuned for the blog post on how I created these. I will share a quick overview of the method but also will release the full tutorial of this cake design as a paid PDF version in my FB shop around the same time.
Happy Caking Y’ALL!