- 1). Cover a baked and cooled cake with a thin layer of buttercream frosting to create a crumb layer to hold the fondant on the cake. Smooth the frosting with a spatula.
- 2). Dust a work surface with powdered sugar. Roll both colors of fondant into circles 1/8-inch thick with a rolling pin.
- 3). Lift the circle of fondant in the color you want for the base color of the cake and lay it in the center of the cake. Smooth the edges of the fondant against the sides of the cake, and trim off extra fondant from around the bottom of the cake with a pizza cutter or sharp knife.
- 4). Wrap a string around the base of the cake. Remove the string and measure it with a ruler to determine the length of the fondant ribbon.
- 5). Place the ruler on the second color of rolled-out fondant and cut the fondant into a 1-inch-wide ribbon to the length of the string.
- 6). Brush the reverse side of the ribbon with beaten egg white to glue the fondant ribbon to the cake.
- 7). Press the ribbon against the fondant-covered cake.
- 8). Cut a second ribbon from the fondant and tie it into a bow shape.
- 9). Roll paper towels and insert them into the loops of the fondant bow to hold the shape as the bow dries over two days.
- 10
Glue the bow to the fondant ribbon on the cake with beaten egg whites.
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