Fondant Bow on fondant covered cake

Readymade fondant can be found in most stores. Make sure to check the date on your fondant, when it’s not fresh fondant is really hard to work with. My first time purchasing fondant, I bought a fairly stiff box of the stuff and thought that’s just how it came. I tried all the softening tips that I found on the internet but it was still really hard to work with. I gave up on using fondant for a while. I tried again one day and got a really fresh box of fondant which was a real pleasure to use.

Fondant can be fairly easy to work with and like the saying goes practice makes perfect.

Royal Icing is used to glue together the bow pieces, it will dry stiff

Royal Icing:
1 cup icing sugar
¾ tablespoon Meringue Powder
1-2 tablespoons water
Make this icing as stiff as possible. This should be enough to use as a paste for gluing the bows.

Simple buttercream icing:
(Enough to crumb-coat a 6” cake)3 cups icing (powdered) sugar
1/3 cup butter softened,(room temperature)
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk

Covering the cake:
Crumb coat your cooled, baked cake with a thin layer of butter cream icing.
Measure your cake up the side, over the top and back down the other side, to determine how big of a circle you’ll need. For a one layer 6” cake you should need a diameter of 14”. Roll out your fondant with a little cornstarch to help prevent sticking. Roll out from the middle and carefully turn over often. A thickness of 1/8” is ideal. Lift rolled out fondant with rolling pin and drape over cake. Smooth with hands or cake smoother.

To make the bow:

Roll out fondant roughly a 12” square. Keep the rest of the fondant covered until you need it.
Cut strips 6” to 8” long or according to the size of bow you’re making. Lightly press the 2 ends together of each strip with a drop of royal icing. Set the loops on their side on parchment paper to dry in a cool place, but not in the fridge. This may take a day until it can be assembled without collapsing. When assembling, put a blob of royal icing sugar on parchment and assemble the bow. Let stiffen until the bow can be handled enough to put on cake.

**TIP: Make the bow a day or so before the cake.

Below are pictures on how to assemble the bow.

rolled out fondant
Rolled and cut out fondant
making a fondant bow
Loops blobbed with royal icing
fondant bow loops
Final loops added
partly assembled fondant cake
Assembling pieces

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.