Our cake remains were'nt even and had a few
cracks here and there, but with tartlets this is easy to cover up.
So I started by cutting out 16 spheres.
You can decide for yourself how high you want your tartlets to be.
Filling:
On the left you see cowberries, chocolate
ganache and coffee liqueur (drizzled on the cake) and on the right butter
cream, apricot jam and amaretto.
To help ice the tartlets, Ive inserted a
toothpick into them. That keeps the layers from moving.
So lets get to the instructions for the ruffle
cake:
With a ribbon cutter, cut out 3 long strips of
fondant of the same length. Make sure they're a little longer than the
circumference of your tartlet. The width depends on the size and hight of your
cake.
By moving back and forth quickly with the end
of a brush (or a frill tool) you'll get that wavy edge. Be careful not to fringe
the edges.
Now apply sugar glue to the bottom edge of
your ribbon and place at the top end of your cake. Push the ribbon a little to
get that curtain-like look. If your ribbon was too short, you'd run out now.
Continue applying the ribbons as mentioned
above, placing it a little lower every time.
Eventually we put the cake on a glas to work
on the lower stripes. If you want it to look a little more like a flower, then
lightly push the bottom edge of the lowest ribbon under your cake.
Done...
By Christina
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