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Class Description

If there is one technique every cake decorator needs in their cake know-how, it’s RUFFLES! This Masterclass covers ALL the essential ruffle styles a top-notch decorator needs including the Classic Straight Ruffle, Petal Ruffles, Rosette Ruffles, Modern Fabric Ruffles, “Messy” Ruffles and heaps more! When I first started cake decorating, I was often frustrated as I couldn’t find effective courses for all the ruffle styles I wanted to recreate. Many online tutorials were outdated and difficult to replicate, and it was impossible to find tutorials on more contemporary ruffle styles. So after years in the decorating industry, I set out to create the exact ruffle Masterclass I wished I had back when I was learning cake decorating – Easy to replicate, time-smart methods for crafting all the gorgeous ruffle cakes I see on my social media feeds. So here it is friends, insider techniques of every essential ruffle style under one roof!

Class Overview

HD LESSON: 5VIDEO DURATION: 74 MINUTES
SKILL LEVEL: BEGINNER/INTERMEDIATE
DECORATION TIME: 1 DAY
VIEWABLE ON MOBILE, TABLET & DESKTOP

Course Outline

Part 1 – Covering The Cake
Having a smooth covering of fondant on your cake is the foundation to building gorgeous ruffles. In this first segment Amanda will take you through the steps of covering a single tier cake with fondant, the perfect landing strip for all the beautiful ruffles you’ll be creating in the coming lessons.


Part 2 – Classic Straight Ruffles 
Arguably one of the most popular ruffle styles to date, this lesson will take you through each individual step of creating classic straight ruffles – from cutting fondant strips, to balling out curly ruffles, right through application and finishing. Variations to this style will also be discussed an include the “Messy” Ruffle style and Diagonal application.

Part 3 – Rosette Ruffles
In this lesson you’ll learn how to create mesmerising rose-like ruffles from start to finish. Amanda will guide you through the steps of measuring placement, creating ruffles and application as well as essential tips to achieving an impressive, professional finish.

Part 4 – Modern Fabric Ruffles
This contemporary-styled ruffle is a big favourite for its wispy and delicate aesthetic. In this lesson Amanda shares her secret technique to creating ultra-fine fondant fabric ruffles together with an application technique that guarantees a full, textured finish every time.

Part 5 – Petal Ruffles
Our last lesson takes you through the techniques of cutting and ruffling delicate petals out of fondant. Amanda shows you her quick and easy method of applying these petals onto your cake, enabling you to produce a stunning finish on your ruffle creations. Variations of this style and different petal shapes are discussed in this lesson, providing you with the tools to improvise and craft a variety of adaptions to this ruffle style.

Reviews for Fondant Ruffle Tutorial

What our students are saying

  • Fondant Ruffle Tutorial

    Marilyn Ruiz

    Love the ruffles, easier than I thought!

    Love the ruffles, easier than I thought!

    Read Less

Spring Special

Use Code 'SUGAR10' at Checkout for 10% Discount on all Tutorials

Enrol now

Instructor(s)

  • Amanda Lee

    Amanda Lee

    Amanda Lee is a multi-award winning cake decorator and instructor based in Adelaide, Australia. Evolving from a classical French patisserie background, she established Sugar Sugar Cakes as a means of exploring her passion for the arts through cake. Her signature style features avant-garde elements finished with a contemporary edge; best known for her painted cakes, modern wedding cakes & sculpted works. She has had the pleasure of being featured in Cake Masters, Brides of Adelaide Magazine, Cake! Magazine as well as numerous blogs and websites. Empowering cake decorators with contemporary cake skills and business knowledge is the main vision of Sugar Sugar Cakes, and Amanda sees this through by providing weekly Blog posts, live classes, online tutorials, private classes & mentorship to the vast cake community.