A ruffle can be gently flowing or tightly gathered as shown here. To create a softer looking ruffle, after cutting your fondant section, roll the ball tool, dipped in cornstarch, along one edge.
Roll out fondant 1/8 in. thick on your Roll & Cut Mat lightly dusted with cornstarch. Cut a strip following size stated in cake directions. As a general rule, you will need enough strips to total 2 to 3 times the length of the size you will need for the finished ruffle.
Starting on left side, fold small sections of the strip together vertically to form individual ruffles. As a section is done, continue adding strips by tucking cut end under the previous ruffle. Continue forming ruffles to complete desired length.
Attach ruffle to cake as stated in cake directions.