White Ruffle Wedding Cake

My approach when it comes to designing a wedding cake is that less is more (this is definitely not my philosophy when it comes to eating it...). My signature style is clean and elegant. I love designs that remain traditional but have a modern, fresh feel. This is one of the major advantages of using fondant in a wedding cake, because it makes the whole surface impeccably smooth and you can cut decorations to have a perfect straight edge. Fondant is a sugar dough that can be rolled out and used to cover cakes like you see on Food Network Challenge. It is an amazing decorating tool, but not so fancy on the taste buds. I generally advise brides to use fondant sparingly, but in some cases the cleaner finish just fits the wedding better. As a compromise I still put a thick, yummy layer of buttercream on the cake for the guests to enjoy after peeling back the chewy fondant. And that way, you may eat your cake but I can make it look like this too:

The inside of this cake is actually a styrofoam dummy cake that I made a few years ago and finally found the courage to demolish and re-do. Now it  is covered in a new coat of fondant with fondant bands around the base of the tiers to cover the seams. 

The ruffles are made from gumpaste, which is very similar to fondant but holds a shape better and dries much harder. You wouldn't use gumpaste to cover a cake, but it is perfect to make detailed objects like flowers, bows and figures. 

Gumpaste dries almost like porcelain and can be rolled out extremely thin to make for delicate ruffles.

I love how classy this cake looks all white, but I had a hard time deciding whether or not to leave it that way while in the process. There may be a ruffle cake part two at some point in the near future...what do you think?