1. Roll out the fondant to a thickness of 2mm to 3mm. Measure the height and width of the side of the cake tier and cut a panel of fondant as shown. Khamphet notes: Be sure to give yourself a little excess as you will lose surface area as you manipulate the fondant to create the pleats. The height of the piece is important; you can always add more panels to increase the width of the panel, as the seams can be joined easily. 2. Drape the fondant over several straws as shown and smooth gently around the straws using your fingers. Make sure the straws are parallel and placed at an equal distance apart. The larger the gap between the straws, the larger the pattern will be.
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