Fondant is a smooth, edible icing used to decorate cakes and other sweet treats. It can be purchased pre-made from craft and bakery supply stores. Cake decorators can top a multi-tier cake or a gift box cake with a fondant bow. The bows should be made at least 24 hours before a special celebration. They can also be made a week or more in advance, which gives novice decorators plenty of time to experiment with the technique.
- Skill level:
- Moderately Easy
Things you need
- Rolling pin
- Pastry wheel
- Wooden dowel
- Waxed paper
Place the pre-made fondant on a flat surface. Roll it with the rolling pin until it is approximately 1/8-inch thick. For an embossed bow, use a textured rolling pin instead of a regular rolling pin.
Put a ruler on top of the fondant to provide a straight edge and cut a 5 1/2-by-1-inch rectangle from the fondant using a pastry wheel. Cut out 13 rectangles.
Place two cake pans or wooden blocks spaced apart on a table and place a wooden dowel on top. The wooden dowel should have a diameter that is approximately the same diameter as a broom handle. The pans or blocks are there simply to keep the wooden dowel suspended off the table.
Wrap 11 of the 5 1/2-by-1 inch fondant rectangles around the wooden dowel. Dip your fingers in a little bit of water and dampen one end of each of the rectangles. Pinch the two ends of each rectangle together and allow the loops to dry for approximately 30 minutes. Slide the loops off the wooden dowel and put them on a square of waxed paper to dry for 24 hours.
Cut fishtails from one end of each of the remaining two fondant rectangles by cutting out a triangle. Pinch the opposite end of each rectangle. Move the wooden dowel onto the table as soon as the previous step is completed, and place the rectangles onto the wooden dowel to make a wave near the fishtail end of each. Let these streamers for the bow dry for 24 hours as well.
Assemble the bow. The bow can either be assembled on top of the cake or can be assembled on a piece of waxed paper and transferred to the cake later. Arrange six of the loops for the bow in a circle on the cake or paper to make the bottom layer of loops.
Spread a teaspoonful of icing onto the bottom of four loops and place them in a circle on top of the bottom layer. Place another teaspoonful of icing on the end of the last loop and place it in the centre of the bow with the ends that were pinched together facing downward.
Cover the top of the pinched ends of the streamers with icing and gently insert them underneath the bow.
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