A large, fondant bow with numerous loops can be an elegant or playful topper for a celebratory cake. You can use the bow atop a 6-inch top tier on a multilayer cake. A bow also adds a decorative touch if it is centred on a single layer round or square cake. Commercially prepared fondant is stiff enough to be used directly from the package. Homemade marshmallow fondant may taste better, but it can be softer and take longer to dry than store-bought fondant.
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Things you need
- Paste or powder food colouring
- Icing sugar
- Rolling pin
- Pizza cutter or pastry wheel
- Pastry brush
- Shimmer dust
- Waxed paper
- Bread or salad plate
- Royal icing
Colour fondant by evenly kneading in food colouring.
Sprinkle your work surface generously with icing sugar to prevent sticking.
Roll the fondant into an 8-inch-wide, 15-inch-long rectangle, about 1/8 inch thick.
Trim the edges to an even 6-inch width using the ruler as a guide.
Mark 1-inch strips along on the long end.
Cut across the fondant to make the strips, using the ruler as a guide to create 15 strips, each 6 inches long and 1 inch wide.
Brush the strips with shimmer or pearl dust, if desired.
Fold the strips in half, with the dusted side facing out, to create a loop.
Pinch the ends together, using a drop of water to help the ends adhere.
Lay the loop on its side on a piece of waxed paper to dry.
Repeat this process until you've made all the loops.
Cut streamers from a small piece of fondant, also rolled 1/8 inch thick. The streamers should be about 6 inches long and 1 inch wide.
Brush the streamers with pearl dust, then shape them by laying them across an inverted cake pan topped with waxed paper. The streamers should fall over the edges of the pan in the way you would like them to fall once positioned on the top of the cake.
Allow the fondant to dry. This usually takes one to two days, depending on humidity.
Creating Loops and Streamers
Center your bread plate on your work surface and cover with a square of waxed paper.
Place 1 tbsp royal icing in the centre of the plate.
Arrange six to eight loops in a circle, making sure each loop's end is in the icing. Turn some loops on their sides.
Place another large puddle of icing in the centre, over the first layer's looped ends.
Add another stack of loops in a circle, alternating the positions on the loops. For example, a bottom loop on its side should be topped by a loop placed right side up.
Apply a generous amount of icing directly to the end of one loop and place in centre of bow. Make sure the top loop adheres firmly to the icing in the second layer.
Adjust loops of bow to form final shape, pressing the loops inward and upward with light pressure.
Let the bow dry for several hours or overnight.
Assembling the Bow
Place a puddle of icing in the centre of the top cake layer.
Place the streamers in position, appearing as if they are cascading down the sides of the cake. Only the ends of the streamers should be touching the icing.
Slide your hand under the bow, then transfer the bow to the palm of your other hand. Peel off the waxed paper.
Place the bow on the icing puddle on the cake.
Allow the icing to dry, setting the bow in place, for two to three hours.
Decorating the Cake
Tips and warnings
- If you make your own fondant, especially if you live in a humid climate, you might want to add 1 tsp gum paste to 340gr. fondant to help the fondant hold its shape.
- Prepare your bow two to three days before you need it, to give it time to dry at each step.
- Use a 1-inch dowel or narrow rolling pin to wrap the fondant around to help form your loops. Slide the loop off once formed and place in its side to dry.
- Even if you want to use fewer than 15 loops in your final bow, make extra loops in case of breakage.
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