Black & White & Ruffled All Over - 304F

The fantasy flowers are gumpaste. I used a piece of an orchid cutter set for the petals and outlined them petals with with black gel color thinned with vodka using a tiny brush. The ombre effect on the bottom tier was achieved with 23 layers of ruffles in 11 shades ranging from pure white to pure black. All the ruffles, including the vertical ones on the middle tier were cut from fondant and ruffled with 2 sizes of ball tool and a veiner. Thanks for looking!

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Comment by Linda Cloutier on March 31, 2012 at 1:42pm: Thank you for the very nice comments. Thank you, too for voting me into the top 10! What fun!

Comment by Dina Mercado on March 31, 2012 at 8:49am: Lovely job. wow

Comment by Alex on March 30, 2012 at 1:01pm: Gorgeous!

Comment by June Kowalczyk on March 30, 2012 at 9:51am: Oh...I missed this one. Just gorgeous!!!!

Comment by Mumbi Kihumba on March 29, 2012 at 5:29pm: OMG. This is amazing. Loooove it!

Comment by Louise Souza on March 29, 2012 at 1:25pm: Beautiful and very classy. I love it!

Comment by Linda Cloutier on March 29, 2012 at 9:13am: OC's Little Kitchen, they're really quite easy. For this cake I used my herb mincer, which cuts 3 strips at a time, just under 1/2 in. Roll the fondant very thin, cut, place on foam board and thin one side with a large ball tool. The strip will curl a bit. Then ruffle the edges with a medium ball tool by rolling it quickly back and forth on the thinned edge (like ruffling carnation petals). then go over it again with the wider side of a veining tool. Apply to cake with water. To get the nbre effect, just add a tiny bit of food color each step of the way. I've also done it in buttercream with a tip #102. It's faster and very pretty but doesn't give as dramatic an effect.