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- Over an hour
satin ice® fondant ruffle cake
Whether dressing up a store-bought cake or making your own from scratch, learn the technique of using fondant to add ruffles.
| Step 1 |
Take a portion of pink fondant and a portion of white fondant that is three times bigger than the amount of pink. Knead each fondant portion until soft and pliable. Combine the two to create a pastel pink. Wrap the fondant in plastic wrap and set aside. |
| Step 2 |
Take a portion of pink fondant and a portion of white fondant that is four times bigger than the amount of pink. Knead each fondant portion until soft and pliable. Combine the two to create a blush pink. Wrap the fondant in plastic wrap and set aside. |
| Step 3 |
If needed, lightly dust your surface with corn starch to help with stickiness. |
| Step 4 |
Roll out the pastel pink fondant thin so that the ruffles are delicate, then cut out a circle. |
| Step 5 |
Place the circle on top of the foam pad. Using the larger end of the ball tool, hold it at an angle like you would a pen or a pencil so that the middle of the ball is in line with the edge of the fondant circle. With light pressure, trace around the outer edge. This motion is going to create ruffled edges. |
| Step 6 |
Lightly fold the ruffled circle in half and pinch a little at the base. Place the ruffle in the flower forming cups and allow it to set for a few minutes. |
| Step 7 |
Repeat Steps 3-6 to create ruffles with the blush pink fondant. |
| Step 8 |
Once you have your ruffles created, brush a light amount of water at the base of the cake and add your pastel pink ruffles and gradually switch over to the blush pink ruffles as you move up the cake to create an ombré effect. |
Products
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You’ll Need: 1Item # 10664569Promotions
$17.99 -
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You’ll Need: 1Item # 10667696$3$9.49clearanceclearance*No additional coupons or discounts may be applied. While supplies last. No rain checks.
Products
- Plastic Wrap
- Corn Starch
- Water
- Store-Bought (or Homemade) Layered Cake
| Step 1 |
Take a portion of pink fondant and a portion of white fondant that is three times bigger than the amount of pink. Knead each fondant portion until soft and pliable. Combine the two to create a pastel pink. Wrap the fondant in plastic wrap and set aside. |
| Step 2 |
Take a portion of pink fondant and a portion of white fondant that is four times bigger than the amount of pink. Knead each fondant portion until soft and pliable. Combine the two to create a blush pink. Wrap the fondant in plastic wrap and set aside. |
| Step 3 |
If needed, lightly dust your surface with corn starch to help with stickiness. |
| Step 4 |
Roll out the pastel pink fondant thin so that the ruffles are delicate, then cut out a circle. |
| Step 5 |
Place the circle on top of the foam pad. Using the larger end of the ball tool, hold it at an angle like you would a pen or a pencil so that the middle of the ball is in line with the edge of the fondant circle. With light pressure, trace around the outer edge. This motion is going to create ruffled edges. |
| Step 6 |
Lightly fold the ruffled circle in half and pinch a little at the base. Place the ruffle in the flower forming cups and allow it to set for a few minutes. |
| Step 7 |
Repeat Steps 3-6 to create ruffles with the blush pink fondant. |
| Step 8 |
Once you have your ruffles created, brush a light amount of water at the base of the cake and add your pastel pink ruffles and gradually switch over to the blush pink ruffles as you move up the cake to create an ombré effect. |