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Using a fondant roller with pink guide rings, roll out kneaded fondant to 1/16 in. thick.
Cut a 7 in. x 5 in. rectangle with a Fondant Trimmer or a pizza cutter.
Place 4 cookie sticks dusted with cornstarch on the surface and lay the fondant on top.
Position 3 cookie sticks in between to create folds.
Press all 7 sticks closer and then carefully remove the sticks.
Only slightly pinch the ends together and lay the ruched fondant on the cake.
For a more open effect, do not pinch the ends together.
Veining Tool Variation: Use a veining tool to draw several impression lines into the fresh fondant that is covering your cake.