Roll out fondant until it is 1/8-in. thick. Using the Garrett Frill cutter, cut circle; within that circle, cut another circle.

Remove the center, leaving a ring of icing the width of the garland needed

Using an orange stick or round toothpick. roll it around the circle.

This creates the ruffle edge.

As you are rolling around the circle, lift the ruffled edge of fondant at smell intervals to make the ruffles stand out. Roll around the entire circle.

Cut a slit in the ring. Gently open the circle and ease the

ring into the ruffle shape and size you want.

While the fondant is fresh and flexible, dampen the unruffled edge with wafer end place the ruffle on the side of the cake.

After placing all the ruffles on the cake, I added buttercream bows to connect the ruffles. I also embossed the base of the cake with a stamping tool and added a bow to the top to finish the cake.