Fondant is a pliable sugar dough that can be rolled to cover cakes, punched out into decorations and even used to create an edible bow decoration. A standing edible bow can be used to top cakes or cupcakes and can be coloured in just about any colour you need to finish off your cake. After creating a fondant bow it needs to dry at least 24 hours before use; therefore allow yourself enough time for drying prior to using on the cake.
- Skill level:
- Moderately Easy
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Things you need
- Rolling pin
- Meringue powder
- Paint brush
- Large round straws
- Pizza cutter
- Royal icing, prepared
Remove fondant from packaging. Dust work surface lightly with cornstarch. Knead fondant until the edges can be pinched without cracking.
Roll fondant 1/16-inch thick using a rolling pin. Roll length depending on the width and size of the bow you need. Sprinkle cornstarch on top of the fondant or rolling pin if it begins to stick.
Use a pizza cutter to cut off uneven edges and leave yourself with a perfect rectangle. Cut two even strips of fondant using the pizza cutter. Cut 1-inch width for smaller bows and up to 5-inch width for larger bows.
Mix one part meringue powder with one part water. Use a paintbrush to apply the mixture to the ends of each bow piece. Pick up one strip and loop it together pinching the ends with the meringue mixture. Place loop on its side so the hollow portion of the loop is against the table. Fill the hollow portion with straws, cotton balls or styrofoam so it can stand straight and hold its shape. Repeat with the other strip and allow pieces to dry overnight.
Place a dollop of royal icing on the cake surface where you plan to make your bow. Remove straws from each bow loop and place next to each other on the cake with the two pinched ends facing toward each other.
Roll a small strip of similar coloured fondant to 1/16-inch thick. Use a pizza cutter to cut out a small rectangle that is wide enough to cover the pinched ends of your bow loops.
Place the rectangular strip over the bow loops in the centre of the bow and adhere in the back using meringue and water mixture. Let dry for at least two hours or until the royal icing has hardened and the bow does not move freely.
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