This cake was covered in fondant that was textured to imitate the look of ruching on fabric.
Ruching is basically small gathers that form a surface that has ripples on it.
I started this cake with the inspiration of the ball gowns from the 50’s that had ruched bodices, but ruching is still used a lot on contemporary wedding dresses, so it’s an effect that could be used on a cake for a bride who had a ruched dress.
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(Another cake that has a ribbon rose effect made from fondant is in this tutorial.)
To create this effect, cover a refrigerated cake tier (so that it’s more solid and you’ll be able to press it) with a layer of fondant that’s a little thicker than normal, between 1/4″ and 1/2″ thick.
Take a dogbone tool and drag it across the cake, using a photo of a ruched dress bodice or skirt as an example of what the final design should look like.
And for wedding cakes with ruffles, click here.
A quick method for cake texture.
Doing the cake this way is a lot faster than applying the ruffles or ruching individually, so it can be a real time-saver.
I’d suggest that you test out any method for creating a ruched or gathered fabric texture on a cake before you commit to the decorating time.
This cake is a lot faster than the one that I did that took 8 hours for a tiny tiered cake (see that one here.)
Adding texture to fondant is much faster, and it still gives you an interesting and pretty look to the cake.
