Favoreats
Favoreats LLC
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INGREDIENTS
1 serving
work surface lightly coated
1 lb
ready-made fondant; reserve the remaining 1/2 lb
1 serving
air-tight). if there are crusty areas on the fondant
1 piece
remove and discard the s. roll piece out
1 serving
the pink fondant in half
1 serving
colorings
1 serving
roll
1 serving
out the darker pink color fondant and cut a ruffle using the frill
1 piece
between a scallop and gently lay the flat. you may find it easiest to cut
3
the fondant ruffle into smaller pieces
1 serving
egg whites in a little water and have the artists' brush
1 serving
re-roll
1 serving
fondant scraps and cut out another ruffle piece. repeat the process
1 serving
the lighter color fondant and then
1 serving
fondant. at the very top
1 piece
use a scrap of colored fondant
1 serving
rolled into a button-shape
1 serving
on
1 pieces
rolling pin until the is 1/4” thickness
1 serving
trim
1 serving
divide
1 serving
other
1 pieces
cutter. remove excess and keep
1 piece
air tight. frill/ indent fondant using
1 serving
the fondant modeling stick. be sure to place the tool's point as close to the
1 serving
center as possible
1 serving
without tearing
1 serving
mix
1 can
you also overlap a little of the ruffle onto itself to create
1 serving
ruffles that stand out
3 inches
circle and gently ruffled the edges by pressing