Welcome to the Cake Decorators Q&A

Sorry, me again.

I’m starting my ruffles for my ruffle cake tomorrow. I’ve been watching YouTube videos and, from what I can tell, I need to mix fondant with some gum paste. Any idea of the ratio? I had a bit of a test run today. I mixed approx. 60/40 fondant/gum paste. It’s dry very hard. Should they be a little bit soft? Just thinking of the texture when eating the cake with lots of ruffles.

Ps, this is the cake that my number toppers are going on so I will let you know how I get on with them x

Hi Sue

I hope you sorted your numbers out!
The ruffles will be crunchy unfortunately. If you have them too soft they won’t keep their shape. Paul has the ruffle rose tutorial on this site, he uses 50/50 ratio flower paste to sugarpaste, see the tutorial here:
http://www.cakeflix.com/online-cake-decorating-courses/ruffle-rose-wedding-cake/lesson-1-ruffle-effect-part-1
If the 60/40 is still too hard, reduce it slightly and see how that feels. Some people just use sugarpaste, however that can’t be rolled really thin and it is more likely to break. On the upside though, once the cake is cut the ruffles can be removed and small pieces can be served on the side with the cake as decoration. The ruffle effect is purely for decoration and most people know this.
I haven’t made a ruffle cake with this medium but I have with buttercream using a special ruffle piping nozzle or with a rose piping nozzle. It also works with piping consistency ganache. As with everything it takes a bit of practice.