Bunches and Bows Cake

instructions

Several days in advance: Make bow loops. Add 2 teaspoons of Gum-Tex to each 24 oz. of fondant (192 oz. will be needed). Roll out 1/8 in. thick. For 16 in. cake, make approximately 40 loops, cutting a 1 3/8 in. wide x 16-18 in. long strip for each. For 12 in. cake, make approximately 30 loops, cutting a 1 3/8 x 12-14 in. long strip for each. For top bow, make approximately 18 loops, cutting a 1 in. wide x 11-12 in. long strip for each. Brush one end of strips with water, fold over and secure ends to form loops. Let dry on sides for several days on cornstarch-dusted board. When dry, brush loops with Pearl Dust. On 6 in. plate, assemble top bow using royal icing; let dry. Also: Prepare grape clusters. Mix Meringue Powder with a little water; brush onto grapes, then sprinkle with sugar.

Prepare 2-layer cakes (bake two 2 1/2 in. layers to make 5 in. high cakes) for rolled fondant and Push-In Pillar Construction. Cover cakes with rolled fondant; smooth with Fondant Smoother. Wrap base with foil; position 16 in. cake. Randomly imprint cake sides with large, medium and small C-scrolls from press set. Outline scrolls with tip 3 in buttercream; pipe tip 3 curls on some scrolls. Pipe tip 5 bead bottom borders.

At reception: Assemble cakes. Attach two rows of loops on 16 and 12 in. cakes with royal icing; trim loops as needed to fit. Position top bow. Position grape clusters.

Combine Brown with Red-Red for brown shown.

The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.