Ruffle tutorial

I have done a lot of ruffles on cakes recently, and it's a really nice detail to add to cakes, especially christening cakes.

Start by rolling a piece of fondant flat... Too thick and it won't ruffle too thin and the ruffles will break easily when they have dried... However the thinner they are the better but you just have to be careful when applying the ruffles and afterwards because fondant dries very quickly!

Cut the fondant into strips, it doesn't matter how thick they are because you will be layering pieces of fondant over each other so the non ruffled part will not show.

I used a wooden stick, and started slowly and gently rolling it from side to side with a little pressure over one edge of the fondant.

You will eventually see the ruffle take place once you have applied a rolling pressure on to the entire strip

Use a little warm water to apply the fondant to more fondant or a buttercream cake. The good thing about using ruffles is that you don't need to cover the cake before you start applying the ruffles ( and we all know how much I hate doing that.)

Depending on what effect you want to achieve, you can start from the top or bottom with the ruffles facing up or down.