Name: How to Make Fondant Ruching
Ingredients: Decorator Preferred Fondant (color of choice); Piping Gel; Cornstarch; 9 in. Fondant Roller; 6 in. Cookie Sticks; 3-Piece Fondant Tool Set (veining tool used, optional); Fondant Trimmer; Ruler

Ingredients

Decorator Preferred Fondant (color of choice)

Decorator Preferred Fondant (color of choice)
Piping Gel

Piping Gel
Cornstarch

Tools
9 in. Fondant Roller

9 in. Fondant Roller
6 in. Cookie Sticks

6 in. Cookie Sticks
3-Piece Fondant Tool Set (veining tool used, optional)

3-Piece Fondant Tool Set (veining tool used, optional)
Fondant Trimmer

Fondant Trimmer
Ruler

Instructions

Click to mark complete

- Using a fondant roller with pink guide rings, roll out kneaded fondant to 1/16 in. thick.
- Cut a 7 in. x 5 in. rectangle with a Fondant Trimmer or a pizza cutter.
- Place 4 cookie sticks dusted with cornstarch on the surface and lay the fondant on top.
- Position 3 cookie sticks in between to create folds.
- Press all 7 sticks closer and then carefully remove the sticks.
- Only slightly pinch the ends together and lay the ruched fondant on the cake.

Notes

For a more open effect, do not pinch the ends together.

Veining Tool Variation: Use a veining tool to draw several impression lines into the fresh fondant that is covering your cake.

Products

Products

Recipes, Tips & Ideas

Recipes, Tips & Ideas

Wilton Sweet Studio

Wilton Sweet Studio

How to Make Fondant Ruching

Ingredients

Tools

Instructions

Notes