I love making ruffled cakes! Very pretty and delicate.
This cake also had fondant cupcake toppers to accent.
After a little figuring out these flowers were a breeze to make!
(Click here for steps on making the ruffled centerpiece cake!)
Start with a few different shades of 50/50 mix
of fondant and white modeling chocolate.
The modeling chocolate will help the fondant 'stand up'
once it warms to room temperature.
It'll also give the fondant a smooth chocolate taste.
I used a large flower cutter and cut 2 layers for each flower.
The fondant/chocolate mixture should be rolled about 1/8" thick.
Each layer gets thinned and ruffled slightly by rolling a
small pointed wooden dowel just lightly over each petal.
Ruffeling the edges lifts and thins them just slightly
to give a more natural flower petal look.
I also made a few indentions above each petal just to add detail
An egg carton was the perfect shape for the cupcake sized flowers.
Each flower is two layers, one open layer and one layer more tightly closed.
Chill for 10 minutes to harden.
Using a small round cutter cut out flower centers.
These should be about 1/4" thick.
Once hardened remove the open flower from the egg carton.
Paint on a little gum glue (gumpaste dissolved in water)...
and attach the second tighter layer.
Glue the center of each flower in with gum glue.
Return to the egg carton and back to chill for at least 20-30 minutes to set up.
Once re-hardened use a very slightly dampened
paint brush to remove any excess cornstarch.
Secure the flowers to frosted cupcakes with a blob of buttercream.
I made a few different shades for the flowers,
the possibilities are up to you and your theme.
The flowers held up for the entire night without sagging or separating.
Along with the ruffled cake or by themselves these are
sure to add that special something to any display!