I love ruffled ombre wedding cakes because they are so romantic and soft on the eye. They are perfect if you are looking for a vintage wedding theme. So last year I travelled to Melbourne to learn this special technique from Maggie Austin, the queen of fondant frills or ruffles. Maggie taught me how to make ruffles from fondant rather than buttercream which gives the cake a very delicate texture.
Ruffle cakes are gorgeous whether they are pure white or graduated colour (ombre) like the image on this page. Ombre is a great way to have some gentle colour on your cake that compliments your wedding gown and bridesmaids’ dresses. You might even want to match it with the tones of the wedding flowers or bridal bouquet. In order to get this lovely faded look we select a base colour and gradually tone it down with white to make several different tones of the original hue until we are almost left with white.
I made this cake for the Grand Wedding show. It was a beautiful soft peachy pink – a bit like the colour of 1940’s silk underwear. This colour looks beautiful with a cream or ivory wedding gown. The cake had 2 tiers, the bottom tier was 9″ in diameter and the top was 7″. Each tier was approximately 5″ tall. A cake this size would be great for 50 to 60 wedding guests. My cakes are usually layered with delicious fillings of your choice, then covered in fondant, then frilled. There is no almond paste between the fondant and the cake, however, if you have a traditional fruit cake, almond paste would be necessary.
Lastly I hand crafted 2 beautiful peonies from sugar paste for the top of the cake. Sugar flowers are my passion and I love how these fragile blooms complete every cake I make. Frilled wedding cakes look gorgeous with all sorts of flowers around them which can be a lovely keep- sake for such a perfect day. If you would like a cake like this please contact me on 0293563668 for a consultation.