The ice cream shades of peach and pistachio were meant to go together and they blend beautifully on our Bow Trio Cakes. Each cake has a different fondant detail below the bow- polka dots, stripes and pinpoint dots keep your interest from top to bottom.
In advance: Make bows. Tint 13 oz. fondant light peach, 21 oz. dark peach and 26 oz. light green. For green and dark peach bows, knead 1/2 teaspoon Gum-Tex into 6 oz. of each color. For light peach bow, knead 1/4 teaspoon Gum-Tex into 3 oz. fondant. Roll out 1/8 in. thick. Cut 10-15 strips per bow, 1 x 8 in. Brush ends with fondant adhesive and pinch together to form loop. Set on cut edge sides on cornstarch-dusted surface; let dry for 2-3 days. Reserve remaining fondant for cake accents. Also: Make gift card. Add 1/8 teaspoon Gum-Tex to 2 oz. white fondant; roll out 1/8 in. thick. Cut a 2 1/2 x 1 1/2 in. rectangle; cut hole with wide end of tip 9. Let dry on cornstarch-dusted board. Write message with FoodWriter marker. Roll a 2 x 1/8 in. log of fondant for tie; thread through hole in tag.
Bake and cool 2-layer cakes and prepare for rolled fondant by lightly icing with buttercream.
Cover cakes with fondant; smooth with Fondant Smoother. Roll out reserved fondant 1/8 in. thick. For 8 in. cake, cut circles in 3 colors using wide end of tip 1M; attach to cake with damp brush. For bottom border, roll 1/2 in. balls in light peach; attach with damp brush. For 10 in. cake, cut 3/4 x 4 in. long strips in all colors; attach 1/4 in. apart with damp brush. For bottom border, cut 45 x 1/2 in. wide strips. Attach ends with adhesive; attach at base of cake. For 12 in. cake, cut three 5/8 in. green strips to encircle cake; attach with adhesive. Cut dots in light peach using tip 12; attach.
At reception: Position cakes on stand. Assemble bows on waxed paper-covered cake circles using melted Candy Melts. Position 6-7 loops for base layer (trim pinched ends into a v-shape to fit); add additional loops to fill center. Position bows and attach gift tag with damp brush.
Nothing says "celebrate" like a cake topped with a lush fondant bow. While the bow looks intricate, it's really just a grouping of fondant strips, folded, wrapped and arranged to create a full effect. When you cut strips with the Fondant Ribbon Cutter/ Embosser, you can create bows with stripes or beaded edge embossed designs. Or place fondant on Imprint Mat and roll over one time to imprint design.
Add subtle textures to fondant using our Fondant Ribbon Cutter/Embosser. This easy-to-use tool imprints elegant designs as it cuts fondant strips in a variety of widths and also imprints a beaded edge or textured striping. It's another great way to add a beautiful dimensional look to fondant cakes.
No wedding is complete without A Toast to the Bride and Groom. This cake is topped with two toasting glasses surrounded by a fondant orchid bouquet. Personalize the cake with the names of the bride and groom.