Ombre' Ruffle Cake
by Geri Yost
(Canton, Michigan)
This two-layer cake was covered in white fondant then each layer was inverted. Starting with the white, which would eventually be the top, I ruffled strips of fondant by rubbing the long edge with the ball tip tool on a foam square and gum pasted them on the cake.
This is tedious work because I had to be careful not to tear the fondant by going to thin. With each layer going up I added a bit more black fondant to the white to achieve the ombre' look.
Every shade has three layers except the white. Only two of those! There was a total of 14 layers on each cake.
After ruffling each layer I stacked the tiers
(with good supports...it's rather heavy!) and finished them off with 2 rows of "beads" and the English cabbage roses.
The order was for red flowers, which is tricky. No matter how much gel color I add it always looks a bit more dark pink that red. The fondant was red, but I finished them off by spraying them with the air brush. It gave them a very nice shine.
I had planned on spraying the whole cake with pearl, but I like the look of the matte finish on the ruffle. It accented the roses nicely! It was fun and since I posted it on Facebook I have gotten 2 orders!
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