Finding quick and fuss-free ways to decorate a seasonal cake can be a stressful task in itself, but with our fabulous tutorial on how to create your own fondant ruffled heart pick you’ll be ready for your next cake project in no time! The wonderful thing about creating fondant ruffles is that they can be fairly forgiving. Randomly placed curls and frills only add to their textural allure so why not read on for our handy how-to…
Roll our some fondant or gum paste to a thickness of around 6mm-8mm. Be sure to check that the thickness of the fondant is wider than your wooden skewer or cake pop stick.
Using your heart cutter cut out a nice clean heart shaped piece of fondant.
Of course, for different themed cakes you can utilise different shapes. Plain circles are wonderful for adding edible sugar pearls or fondant cameos in the centre for a luxurious jewelled brooch look.
Take your cake pop stick or wooden skewer and paint with a little edible glue before carefully inserting into the base of your heart halfway. Leave to set.
Roll out some thin fondant and cut into strips around 1 1/2cm in height. Too short and you’ll lose the lovely textural look like the ruffles create when then curl and fan out randomly. Too long and you’ll risk finding each strip harder to handle.
Using a ball tool thin and ruffle the edges of each strip. To do this take your ball tool and press down moving along the long edge of each strip. You should find that the edge has little ruffled waves!
Paint edible glue onto the surface of your heart and arrange your ruffled strips of fondant from the centre to the outer edges of the shape! To help attach the strips down press lightly on the base. It’s ok if they spread or fold a little as your apply pressure.
Once set and hardened it’s time to see your work finished! Gently insert your ruffled fondant heart cake pick into your cake or cupcake.
We absolutely love things that can be tweaked slightly or given a new slant to be useful for other designs and these ruffled heart picks are no exception! For baby showers stick to soft pastel colours. Why not even create lots of different sized vintage coloured hearts to adorn a simple first birthday cake?
For bridal showers or weddings miniaturise your pick for lots of sweet and tempting cupcakes and perhaps dust or paint the edges with edible gold paint for a decadent feel. You can even omit the cake pop sticks or wooden skewers for lovely cupcake toppers that will sit flat atop of your miniature treats.
Here’s a very sweet little elephant cake we were asked to create for a fun baby shower! For this design we were requested to decorate a small cake that had a simple elephant theme with soft pinks and ruffles. For an extra bit of adorable playfulness we added in a pink gum paste balloon and made the baby elephant hold it too!
Our first thought was to add delicate fondant ruffles around the sides in a crisp white to keep the cake bright and have the main focus be the tiny grey elephant character and it’s shiny edible balloon. Each pretty ruffled strip of fondant was added individually, tweaked lightly with a dry paintbrush to fan out a little and left to set before we adding the pink ribbon trimmings and the decorations on top.
The cake itself was a Sicilian lemon oil cake filled with fresh raspberry jam and covered with a Madagascan vanilla buttercream and then iced in marshmallow fondant! The smell of this cake in the studio and kitchen was incredible to say the least. This may just need to be a tempting cupcake flavour for late spring/summer that we have to develop and test ourselves!
Adding fondant frills and ruffles to cakes is such a decadent and lovely technique. It can add texture and drama to a grown-up design or a definite sweet look to a kids’ party cake! We especially love combining ruffles with fashion and vintage glamour inspired tiers and also bright Christening cakes. You can really help bring out fondant or buttercream ruffles with theatrical gold painted sequins and beautifully crafted sugar flowers for a chic wedding creation. For cute baby shower cakes teaming fondant frills with pastel colour palettes, simple blossoms, an adorable character and royal icing polka dots dusted with an edible pearlescent lustre works perfectly!
Creating the gum paste elephant for this ruffled elephant baby shower cake was and is a lot harder than it looks! It’s quite mischievous and deceiving! Due to the elephant being created in one continuous piece of fondant (execpt for the pink ears) it appears to be rather straight-forward and simple. It helps to first begin with a smooth ball of gum paste that has been rolled around in your hands for a few minutes before you begin tackling the shape. Warming up and rolling the fondant or gum paste helps rid the paste of any annoying and horrifying cracks and creases.
We hope that this sweet little gem of a cake was enjoyed. It was great to work on such a bright and fresh design when the winter days are growing more and more dark in our part of the world!
Topsy turvy cakes are always fun cakes and we love the ‘Alice in Wonderland’-esque structure and shape of them especially for birthday and wedding designs. Here’s a lovely floral adorned topsy turvy cake that we finished recently! We love the mix of ombré roses, blush pink cherry blossoms and porcelain white hydrangeas with the quirky shape and varied stripe detail.
For this design we were asked to re-create the infamous pink cake that Cheryl Cole received for her 31st birthday. The only image found of this particular cake is a small camera phone image from Cheryl Cole’s twitter account so a few details were essentially open for interpretation.
We quilted a pink fondant cake drum to add a lovely chic look and trimmed the board with cream grosgrain ribbon before stacking the cake together to decorate. All of the flowers are edible and hand-made by us before they were dusted with colour and a lovely hint of sparkle! We especially love the white on white of the hydrangea blossoms on the top tier.
It’s a lovely bright red velvet cake inside sandwiched with a vanilla bean and white chocolate buttercream; we always love baking red velvet! It’s such a fabulous and vibrant cake and always a thrill to whip up due to the glamorous deep red colour. We used white chocolate in our buttercream to help keep such an angled cake stable when being stacked and carved.
To make the ombré roses we made modelling paste/gum paste buds and left them to set overnight before adding petals in blush pink and white. We added the brighter pink colour with blossom dust and then added a glimmering sheen with edible lustre dust; our favourite is Sugarflair’s Snowflake which has lots of fabulous sparkle to it!
For a fun birthday not only is a bold and lively cake the perfect centrepiece to the party, but a ‘wonky’ topsy turvy cake helps add a nice touch of whimsy. We loved creating this cake from the clean white hydrangeas to the angled cake tiers!