Wednesday, January 9, 2013

How to: "Fondant Ruffle Roses"

Here I am again making sure I can bring you as much information as I can . You might probably realized I love to figure out stuff, specially stuff (   and I mean Decoration Stuff) for my cakes. So this time I was asked to reproduce in part the details on a Sweet Sixteen dress, and make some few changes, like color and addition of some other details. As I always say: inspiration is everywhere!!! on fabrics, dresses, pictures, paper, invitations etc. I can tell you part of my inspiration board comes from Fashion catalogs I get by mail (I love Black Market, White House's one). Of course when I saw this dress, the part that really catch your eyes is the bottom part,with all those beautiful amazing ruffles like flowers all around.

I decided to pay a visit to our local Joan store to get and see inspiration CLOSER!! I found this kind of fabric in almost any color: pink, lime green, orange, black, white etc so it means: IT"S TRENDY.



 This is the actual dress that I reproduce on bottom tier of last weekend cake. My friend's daughter wanted to change the color combination and add some other details like the bow and some pearls. I of course decided to take some pictures for you,  YIPEEEE!!! Pictures help me a lot, I am a visual person, so I really think it would be also helpful for you too. So let's start. 


I used a 8" round cake, covered in fondant same color as ruffle. For this cake I used around 2 pounds Marshmallow fondant + 1tablespoon CMC (yes, It is a lot) to cover the cake and have all cake covered in ruffles. You can also use Store bought fondant with out CMC. Wilton and Satin Ice's fondant holds pretty nice







Roll your fondant a little  bit so it will be easier to pass it through the pasta maker (if you are using any) you don't really need a pasta maker because we don't really need the fondant to be so thin, but is a time saver and I love mine. I expend around $10 on mine at hobby Lobby using my weekly Coupon.






 
 Now roll your fondant until number 2 on your pasta maker. 






cut your fondant stripes using your ruler as guide. I bought mine at Home Depot for $2.99 and it is a looong one. Not my kid's ruler. 







Start with a simple rosette or tiny roll, this will be the center of your flower. You can wet your fondant so it will stick better





Wet your cake, I made a big circle as big as I wanted my flower to be. Press the center on the cake.





 Now start making your flower,  by going around and around  from the center's flower. Make sure to separate it on each round.We are actually sticking one edge of the stripe.



I used one of my modeling tools to help me to stick the fondant to the cake 
yeah, I know "me- BIG-fingers" :( 





As usual, I get some help from one of my best helpers ever: TOOTHPICKS. Use them if you feel your fondant is not holding or where you want the ruffle to open or keep its shape. I most tell you it took me around 2 hours to finish all this tier (all by myself, no helper at all, except those cute toothpicks) You can mane any design or as many flowers you need. I really got sick of making so many ruffles and once I had as many flowers I wanted, I simply apply the ruffles randomly. You can also make then thinner, like half the size of your ruler and make big flowers and small ones in between. 



  Here is the Final Result,  Thank you for sticking around with me. 



Sugar Hugs, Joly

17 comments:

  1. Thanks for the tutorial, amazing!

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    1. Thank you!! I am so glad you like it

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  2. Love your creations, you do such neat work.

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  3. This is beautiful Joly!!! May I share your creations on my FB page?

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    1. Of course you can share all this information!!! I will be more than glad that other cake decorators have the chance to take a look at this tutorial !!!

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  4. Lovely!! Thanks for the tutorial!!

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  5. Thank you, thank you thank you! I kept seeing this everywhere and didn't know who to ask. Thanks for telling us how it's done. :)

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  6. thank you so much for this tutorial. i really want to try this on an order i have for this weekend. however its all buttercream( italian meringue) base.. do you reckon the ruffles will hold up if i get the cake nice and cold?

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  7. Thank you so much for this tutorial. I have tried to make these and this is the first time I have seen it broken down so well!!! THANK YOU :)

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  8. i have no idea what 'CMC' is? can someone tell me what this is??? I tried to do this on a cake and my edges ripped and pulled and cracked...didnt look so pretty...any suggestions

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    1. Hey linda, What part of the world do you live in?? some places is called CMC or Tylose. But is basically a powder you need to add to fondant to make it dry faster. I only use it when I am working with marshmallow fondant, but in general I prefer to work with store bought fondant like wilton or satin ice.

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