Today I’m going to show you how to make an elegant fondant ruffle rose! This is a beautiful fondant cake design, and the technique is not as difficult as you think!
For a while now, I’ve wanted to recreate a flower from one of my daughter’s favorite shirts–it looks like this:
And every time that she wears it, I’m reminded that I want to see that flower on the front of a cake! So, today is the day! In this quick tutorial, I’m going to demonstrate how to create a beautiful fondant ruffle rose.
Let’s get started!
I started off by rolling out a 50/50 mix of fondant and gum paste to about 1/8″ thickness….go even thinner if you can. I like thin ruffles! – After rolling, I cut the fondant into strips. I have a fondant ribbon cutter which sped things up a bit…but you can use a sharp knife too and just eyeball it.
I used about six, approx. 11 inch long strips, which were about 1/2 inch wide.
One at a time, I placed a strip on my cel pad , and using a ball tool, I applied pressure as I slid the ball along the edge of one side. This is going to naturally give a nice frilled effect as the fondant becomes thinner.
The other strips of fondant were waiting for their turn under a piece of vinyl that we bought from the fabric store. You can also keep them under a glass bowl or in an airtight container while they wait.
Now for the fun part— Decide how big of a flower you want to make, and use a paint brush to brush on some piping gel where your first strip will be placed. The first strip of fondant determines how large of a flower you are going to have.
Then, start arranging your strip. You may have to add a little more piping gel here and there. (Sugar glue or tylose glue works well too.)
Don’t press the frilly edge of the fondant into the glue–you’ll need that fluffiness for dimension.
Continue with your circular pattern, brushing the area with piping gel and then wrapping around your fondant.
It only took about 5 strips before my flower was almost full. The last little space in the center of the flower I decided to fill with a rolled piece of fondant.
So pretty! Our fondant ruffle rose is really taking shape! You can use a toothpick or Q-tip to manipulate the petals however you like.
I finished it off with a tiny buttercream bead border around the top (using a tip 3) and a ribbon border around the bottom.
I couldn’t decide if I liked the ruffle rose better front and center like this…
Or just off center like this…..
I think that I like it at both angles! My favorite part about this ruffled fondant rose is that once you have cut your fondant strips, the process goes very quickly! It’s a great way to add the elegance of a fondant/gum paste flower without the wait!
I hope that you liked this technique–& I hope you’ll consider adding a little frilliness to one of your creations very soon. Until next time, happy caking!