Wilton Valentine Ruffles Fondant CakeBack to category
Wilton Valentine Ruffles Fondant Cake
Make it beautiful with fondant and ruffles!
- Time:2 hours
1Project time does not include the time needed to bake and cool cake.
2Prepare batter following recipe directions. Bake and cool two 8 in. cake layers. Level, torte, fill and stack layers on cake circle for a 2-layer cake, 3 inch high. Use spatula and white decorator icing to lightly ice cake smooth.
3Tint 18 oz. fondant Light Rose, 13 oz. Dark Rose and 3 oz. Red. Use fondant roller with Orange guide rings to roll out Light Rose fondant 1?8 inch thick. Cover cake with fondant; smooth and trim off excess fondant.
4Use 20 inch fondant roller with Blue guide rings to roll out dark rose fondant 1?16 inch thick. Use fondant trimmer to cut three fondant strips, each 36 inch long x 1-3/8 inch wide. Use damp brush to brush top of one strip. Attach strip around bottom of cake. Use fingers to pinch sections together as you attach to form ruffles.
5Use damp brush to brush top of strips. Attach second strip 1 inch above the edge of the first strip and ruffle as above. Attach third strip 1 inch above edge of second strip and ruffle.
6Roll out red fondant 1?16 inch thick. Use largest (4-1?4 inch) heart cutter to cut shape. Place fondant heart on thin shaping foam. Use large ball tool to soften edges of heart to create ruffles. Use damp brush to attach heart to cake top.