This is one of my favorite looks. I rolled out a piece of fondant on a mat and covered it with plastic wrap so I could keep going back to cut my strips. I rolled it thin but not too thin, because once I cut my strips I needed to have enough fondant to “ruffle” on one side. I cut C shaped strips, about 1/2″ wide, and used a rounded tool on one side of the strip, stretching it out a little to make my ruffle.
The thicker side I applied to the cake, folding it down just a tiny bit so there was a base to attach it with. I used the little tiny ball on one of the tools from the set to press underneath the ruffles to shape them how I wanted. Because I wanted to ruffles to dry quickly I rolled a little gum paste powder into the Fondant just as I was rolling it out. You can go HERE to see how to make a side ruffle cake, another gorgeous option!