How to Make Straight Fondant Pleats

Instructions

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1. - Using a fondant roller with pink guide rings, roll out kneaded fondant to 1/16 in. thick.
2. -

   Cut strips of fondant equal in size using the Fondant Trimmer or a pizza cutter. Use this formula to determine strip size:

   Height of cake + 1 in. x desired width + 1/4 in.

   (5 in. cake + 1 in. x 2 in. strips + 1/4 in. = 6 x 2-1/4 in. strips)

   Keep the strips covered under the Gum Paste Storage Board flap or with plastic wrap to prevent them from drying out.

3. -

   Fold down 1/4 in. along the long length of the strip. Attach to the cake with the fold side down using piping gel.

   Tip: Do not cut off any excess fondant until all pleats are in place. Cutting them all at once will give a nice, clean finish.

4. - Continue attaching the remaining strips, overlapping the flat edge of each strip and leaving about 1/2 in. of the prior pleat showing.
5. -

   For the last strip, fold over each long cut edge to the center, then place over the last pleat.

   NOTE: The double fold is not needed on vertical or diagonal pleats.

6. - Once all the pleats are in place, trim off any excess fondant.

Notes