Hi everyone, Colleen here for another How to get the Look.
In order to keep at the forefront of the cake decorating industry, I am constantly trying to up skill, learn new things and master techniques.
This week I’ve been working on mastering the ruffle look. Ruffles are huge at the moment, especially on wedding cakes. They look absolutely fantastic when using different shades of icing for that on trend ombre effect. It adds such an airy and delicate element to any cake.
There are many different techniques that can be used to create a ruffled look such as piping buttercream icing. For this tutorial, we will be focusing on a fondant ribbon method as I believe it creates the most delicate effect.
Here’s a how to get the look
Tools of the Trade:
- Non-stick rolling pin
- Ribbon cutter
- Ball Tool
- Foam Pad
- Sugar Glue
- Food only paint brush
Step 1: Rolling Ribbons
Roll out a thin layer of fondant. You don’t want it too thick or the weight won’t hold the ruffle shape. Next take your ribbon cutter and cut a series of strips roughly 1.5 inches.
Step 2: Ruffling Ribbons
Gently lie a ribbon over the foam pad. Using your Ball tool, apply pressure to one edge of the ribbon, rolling it down onto the fondant and pulling away. This will make it thinner and it will also begin to curl at the edges.
Continue ruffing your ribbons until you have more than enough to cover the section of the cake you wish to decorate.
Step 3: Applying the Ruffles
Taking your sugar glue and paint brush, apply a layer of sugar glue to the top inch or so of the cake. If you want your ruffles to point down, simply start at the bottom.
Start attaching your ribbon the glue ensuring that the ruffled edge is left free.
Keep working your way around, adding sections as needed. Simply pinch the ruffle together to disguise a join.
Step 4: Layer it
Once your first ruffle is firmly attached, overlap the second so that the base of the ruffle is well hidden. That’s really all there is to it. Continue until the entire section is covered in ruffles.
If you have any questions or comments, please leave a comment. What techniques would you like to see covered in our weekly How to get the look segment? Make sure to leave your ideas, questions and of course, links to your creations below!
Happy baking, Colleen