This fondant ruffle cake is for a couple celebrating their 45th wedding anniversary with dear friends of mine. I knew I wanted to try the ruffle technique on my next cake and an anniversary cake was the perfect specialty cake for this pretty frilly design.
Start by baking 3 six inch rounds. There is a raspberry filling between layers rather than buttercream frosting. White almond cake with raspberry filling is such a great combination.
I used blue sugar pearls to pull in sapphire, which is the traditional gift for 45th anniversaries.marshmallow fondant, rolled it thin and cut it into 1" strips. Roll the strips even thinner and then gently press a paint brush handle or decorating tool and roll it to thin the fondant along the top edge. Flip the fondant strip over and brush the bottom half with water. Secure to the cake and gather as you place to create the ruffle look.
As you place the ruffles, start at the top of the cake and work down. Curl the top edges down slightly for more texture. Repeat until you reach the bottom of the cake. I finished the cake off with a blue ruffle and 3 fondant flowers.
The cake was a surprise and I heard couple was thrilled to receive the cake. 45 years together is even more beautiful than this cake.