In today's free decorating cake video, I'm going to show you how to make a gorgeous autumn cake which features colorful fondant quilling!
Fondant quilling brings such a unique and elegant touch to cake decorating. While traditionally, quilling is done with paper, cake decorators can achieve a very similar look using thinly rolled strips of fondant.
A couple of years ago, we posted a tutorial on fondant quilling to our blog, and applied it to a spring themed cake.
We loved the look! In today's tutorial, I wanted you all to actually be able to see the technique in video form, and we found that creating leaves for an autumn themed cake showcases the technique beautifully!
The technique is simple, but so elegant and effective! Enjoy the video!
Materials for Fondant quilling:
(The cake that we're decorating today is 8"/6" stacked tiers, frosted in our "fluffy vanilla buttercream" .)
Fondant (We used Liz Marek's recipe)
Tylose powder- we added a bit to our fondant.
Coloring Gels- We used Americolor Super Red, Avacado Green, Lemon Yellow, Orange, Warm Brown, Electric Green
Vodka or Lemon Extract-Needed if you'd like to "paint" your leaves as we did.
Dusts: Optional. We used Super Pearl Dust and Super Gold luster dust for accents on our leaves
Multi Ribbon Cutter (aff.)- Optional. We used an FMM brand Multi Ribbon Cutter for cutting our strips
Cookie sheet or tray for holding your finished leaves
Piping Gel/Tylose Glue or your glue of choice. We used piping gel to attach our leaves.
Misc: Parchment Paper, sharp knife, rolling pin, small paint brushes, toothpicks, plastic wrap, etc.
The usual supports for tiered cakes: Cake cardboards, dowels/bubble tea straws
*We allowed our fondant leaves to dry overnight...but even after a few hours, our had set up enough that they could be easily handled. As always, dry times can vary depending on the climate in your area.
*As I mentioned in the video, if you do not have tylose powder, you could also knead a little gum paste into your fondant. If your fondant seems way too soft after rolling it out, allow to set up for a few minutes. Apply more tylose or gum paste as needed.
Enjoy the Video!
Thanks so much for stopping by! If you give this quilled cake design a try, we would love for you to leave a photo below!
What a great look! Love it. I'll have to try it. Great video as always.
Thanks Teri!! ;0)
Hi Melissa, I have a brilliant tip for you I use a herb mincer for cutting the strips
Kitchen Craft Herb Roller Cutter KCCUTMP you can buy them online they're brilliant and very reasonably priced. Hope this helps x
Love that idea, Elaine!!! ;0)
I love it! Its so pretty
Melissa,
Beautiful cake! Can it be frozen if iced in buttercream?
Hi Susan, I haven't tried freezing but I would worry about the condensation causing the fondant quilling to soften. If you try it, I would freeze the cake in a cake box (box taped closed and wrapped with foil, etc.) and then let it thaw in the box so that it can absorb some of the moisture.
That's what I was thinking. I was going to make it to donate to a school fall festival auction the weekend of the 15th and I'm sure that question will come up if someone wants to save it for Thanksgiving. Maybe I'll try covering it in fondant?
Hi Susan, the condensation will still form on fondant- but it really might be fine. I've just never tried it.
Okay, thanks!