Fondant Petal Ruffles | Romantic Cake Texture Made Simple

In this tutorial: What You'll Need · Rolling and Cutting the Fondant · Shaping the Ruffles · Attaching Ruffles to the Cake · Building Multiple Layers · Steaming for a Rich Color Finish

Fondant petal ruffles turn a simple tiered cake into a showstopper — and the technique is far easier than it looks. In this tutorial, Chef Alan Tetreault demonstrates how to create elegant ruffled borders using a five-petal rose cutter, a ball tool, and a simple folding method. He also covers a pro finishing trick — steaming the fondant — to bring out deep, vibrant color in darker shades.

What You'll Need

• Fondant — any brand and color; Chef Alan uses Satin Ice burgundy fondant in this demo.
• Tylose powder (CMC) — 1 teaspoon per pound of fondant, mixed in thoroughly to help the ruffles hold their shape.
• Pasta machine or rolling pin — for rolling fondant to a consistent thickness.
• Five-petal rose cutter — Chef Alan uses an FMM all-in-one rose cutter, 75 mm size.
• Ball tool — for thinning petal edges.
• Paintbrush — for applying gum glue.
• Tylose glue (gum glue) — for attaching ruffles to the cake.
• Cornstarch — for dusting the work surface to prevent sticking
• Handheld clothes steamer — for the optional color-finishing step.

Rolling and Cutting the Fondant

↪ Prepare the Fondant (0:49)

Before rolling, mix 1 teaspoon of tylose powder into every pound of fondant. This acts as a gum additive that helps each ruffle hold its shape once attached to the cake.

Roll the fondant through a pasta machine set to approximately number 2 thickness. The fondant should not be too thin — overly thin petals will collapse under their own weight.

↪ Cut the Petals (1:14)

Dust the rolled fondant lightly with cornstarch, then press the five-petal rose cutter firmly to cut out petal shapes. Make sure each petal is cut all the way through before lifting the cutter.

Shaping the Ruffles

↪ Thin the Petal Edges (1:54)

Using a ball tool, gently thin only the very edges of each petal. Avoid pressing too far down into the body of the petal — the goal is to create a delicate, natural-looking edge while keeping the center sturdy enough to hold.

↪ Fold into an S Shape (2:25)

1. Turn the petal shape over.
2. Orient one petal so it points straight toward you.
3. Fold the entire piece in half so that single petal folds over the seam where the opposite two petals meet.
4. Pick it up and turn it over. Fold the small corner edges on the bottom up slightly.
5. Create an S shape by lightly folding one side in, then back in the opposite direction.
6. Pinch the back together — this opens up the ruffle and gives it dimension.

Attaching Ruffles to the Cake

↪ Glue and Position (3:16)

Using a paintbrush, apply a small amount of tylose glue to the base of the cake where the ruffle will sit. Tuck the pinched tail of the ruffle under and press it gently into the cake using the brush. Once attached, adjust the petals to fan them out for the desired look.

Building Multiple Layers

↪ Stack the Ruffles (4:52)

For a multi-layered ruffle effect, complete one full row around the base of the cake before starting the next layer above it. Each new row should slightly overlap the one below. This approach can be used to cover the entire side of a tiered cake — from the bottom border partway up, or all the way to the top for maximum drama.

Steaming for a Rich Color Finish

↪ Steam the Fondant (5:28)

Darker fondant colors often dry looking dull and pale. A handheld clothes steamer solves this instantly. Hold the steamer a couple of inches away from the cake and pass it over the fondant surface. The color will deepen and any leftover cornstarch residue will disappear.

The fondant will look shiny while wet from steam, but once it dries, it settles into a rich, even finish that lasts for days.

This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →