Fondant Drapes & Jabots | Elegant Cake Details That Wow
Chef Alan TetreaultIn this tutorial: What You'll Need · Measuring and Marking the Cake · Making the Drape Pattern · Preparing and Shaping the Fondant Drapes · Attaching the Drapes to the Cake · Making the Jabot Pattern · Forming and Attaching the Jabot · Finishing Touches
Fondant drapes and jabots add a dramatic, fabric-like elegance to tiered cakes – and they are easier to create than most decorators expect. In this tutorial, Chef Alan Tetreault walks through his method for measuring, patterning, and attaching perfectly even drapes and pleated jabots to a fondant-covered cake. The technique works on any size tier, and the simple paper-pattern trick ensures consistent results every time.
What You'll Need
- Fondant – plain fondant works for most conditions; in hot or humid weather, add tylose or mix 50/50 with gum paste for extra stability
- Gum paste – optional, for blending with fondant in warm environments
- Tylose powder – about half a teaspoon per pound of fondant if needed
- Pasta machine – for rolling fondant to an even thickness
- Ribbon cutter – an FMM ribbon cutter or similar, set to cut strips approximately 1.5–1.75 inches wide
- Cake circles – one matching the tier size (10-inch in this demo) and one slightly smaller (8-inch) for making the scallop pattern
- Tape measure – for measuring the cake's circumference
- Set square / triangle ruler – for marking straight lines and measuring drape depth
- Needle tool or toothpick – for marking guide dots on the fondant-covered cake
- Palette knife or small spatula – for lifting and folding fondant without pinching
- Exacto knife or pizza cutter – for trimming fondant
- Dowel rods – five quarter-inch wooden or poly dowels for forming jabot pleats
- Cornstarch – for dusting the work surface
- Small brush and water – for adhering fondant pieces to the cake
- Paper and scissors – for creating the drape and jabot patterns
Measuring and Marking the Cake
The key to drapes that hang evenly around the cake is precise measuring before any fondant is cut. Chef Alan demonstrates this on a 10-inch round cake that is 5 inches tall – a height that shows drapes off nicely – but the method scales to any tier size.
- Divide the cake into equal sections. Decide how many drapes to place around the cake (four in this demo). Measure the full circumference with a tape measure, divide by the number of drapes, and mark each division point on the cake with a toothpick or needle tool.
- Find the midpoint between marks. Measure the distance between two adjacent marks (about 8 inches on this cake) and mark the halfway point (4 inches). This is where the lowest point of each drape will fall.
- Set the drape depth. Using a set square, measure straight up from the midpoint to determine how deep the drape should hang. Chef Alan marks 3.5 inches up from the base at the center – that mark becomes the lowest visible point of the swag.
💡 Tip: Taking the time to measure and mark every section ensures all drapes are identical. Eyeballing leads to uneven swags that are difficult to fix once the fondant is attached.
Making the Drape Pattern
Chef Alan uses a quick cake-circle trick to create a reusable paper pattern:
- Place a piece of white paper on the work surface.
- Trace a half circle using the smaller cake circle (8-inch) – this sets the width of the drape from point A to point B.
- Then use the larger cake circle (10-inch) to draw a scalloped arc connecting the same two endpoints – this creates the curved drape shape.
- Cut out the scallop pattern and hold it against the cake between two marks. Pin it in place with a toothpick and poke small dots along the scalloped edge to transfer the guideline onto the fondant.
Make sure the lowest point of the scallop is equidistant from the base on every section.
Preparing and Shaping the Fondant Drapes
- Roll the fondant through a pasta machine. If the machine starts at setting 1, bring it up to setting 4 (or setting 3 if the machine starts at zero). Dust lightly with cornstarch to prevent sticking.
- Cut strips using the ribbon cutter, approximately 1.5–1.75 inches wide. Cut two strips at a time so one is ready while the other is being applied.
- Trim the ends square, then brush a thin line of water down the center of the strip lengthwise.
- Fold the top edge over about three-quarters of the way down – the edges should not meet completely. Use a palette knife to start the fold rather than grabbing with fingers.
💡 Tip: Roll the fondant over gently to preserve the rounded edge. Pressing or pinching will create a visible crease instead of the soft, fabric-like fold that makes drapes look realistic.
- Cut an angle on one end of the strip – this creates the tapered starting point where the drape meets the cake.
Attaching the Drapes to the Cake
- Brush a thin line of water along the scallop guideline on the cake – only where the fondant will actually touch, to avoid leaving shiny marks on the surface.
- Place the angled end at one division mark, with the folded edge against the cake. Press gently along the guideline, letting the strip follow the curve of the scallop downward and back up.
- At the opposite mark, trim the excess with an exacto knife and cut a small angle to match.
- Repeat for each section.
💡 Tip: Alternate which side gets the angled cut first – right side on the first drape, left side on the next, and so on. This prevents all drapes from leaning deeper on one side, producing a more symmetrical, rounded look.
💡 Tip: Use the rounded end of a cel pin (not the pointed tip) to gently open and adjust the folds of each drape after it is attached. The pointed end can puncture the fondant.
⚠️ Only apply water where the fondant will be covered. Water on a fondant-covered cake leaves permanent shiny spots that cannot be buffed out.
Making the Jabot Pattern
The jabot covers the junction where two drapes meet at each division mark. Chef Alan creates a simple paper template:
- Cut a piece of paper 5 inches wide.
- Measure down 3 inches from the top, find the center, and draw a triangle (like a pointed house shape).
- Cut out the triangle top – this creates the pointed shape of the jabot.
- Adjust the overall length based on the cake height. For a 5-inch-tall cake, Chef Alan uses about 4–4.5 inches total length. For taller tiers (6–8 inches), simply extend the rectangle below the triangle.
Forming and Attaching the Jabot
- Roll fondant to the same thickness used for the drapes and cut out the jabot shape using the paper template.
- Hem the straight sides by brushing a tiny amount of water along each edge and folding over a very small overlap – just enough to create a finished edge.
- Flip the piece over. Place five quarter-inch dowel rods underneath, fanning out from the center point of the triangle toward the top edge.
- Form the pleats by pressing the fondant gently over each dowel, working from the center outward. Once all five pleats are shaped, line up the dowels and pull them all out at the same time.
- Squeeze the top together to lock the pleats in place.
- Brush a small amount of water at the division mark on the cake, then press the jabot into position. Trim any excess length at the bottom.
💡 Tip: For an extra-elegant look, extend the jabot long enough that it lays onto the cake board and curves upward slightly – mimicking the way real fabric drapes onto a surface.
Finishing Touches
Once all drapes and jabots are in place, finish each jabot junction with a decorative accent:
- A small sugar flower or rosebud
- A fondant brooch made with a silicone mold
- A piped royal icing detail
Chef Alan recommends using odd numbers of drapes (three, five, or seven) for the most visually appealing result. Three drapes work well on a 10-inch cake, but shorter, closer-together drapes can create an opera-curtain effect with deep ruffles.
If a bottom border is planned, apply it before the jabots so the jabot can extend over the border for a seamless, flowing appearance.
This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →
