Scrunched Fondant Ruffles

A unique ruffle technique to add some flair to your next cake!

By Candace Chand
Candace Chand Sugar Artistry


  1. Cover your ganached cake in blue fondant.
  2. Using the same blue, make several strings of fondant pearls using a pearl mold, and attach them in desired curved shapes all over the cake.
  3. Then take white edible dragees and dot each fondant pearl with them using piping gel.
  4. Finally, using a five petal flower cutter, cut out blossoms, scrunch them up and attach around the fondant pearls and in the open spaces of cake. Be sure to keep the scrunched blossoms tight and close to each other for the ruffled effect.

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