Ingredients Decorator Preferred White Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing Ready-To-Use Gum Paste Rose Icing Color Thinned Fondant Adhesive cornstarch Buttercream Frosting Buttercream Frosting White Pearl Dust™ Tools Rolling Pin Fondant Roller, 20-Inch - Fondant Tool Ruler Rotary Cutter Border Punch Set with Scallop Border Cutting Insert Decorator Brush Set Cake Board 8 x 2 in. Square Pan Spatula Fondant Smoother Fondant Smoother Fanci-Foil Wrap Tape Punch Set With Oval Cutting Insert Spiral Cutting Insert Instructions Click to mark complete - Two days in advance, make the bow. Blend 8 oz. fondant with 8 oz. gum paste. Tint 5 oz. fondant/gum paste mixture dark rose and 2 oz. medium rose. Working with only what is needed, roll out dark rose 1/8 in. thick. Use Rotary Cutter to cut a strip, 9 long x 1 1/4 in. wide. Using border punch with Scallop Border Cutting Insert, cut scallop edge. Using Rotary Cutter, trim strip to 8 in. long x 3/4 in. wide. Repeat to make another scallop strip. Attach straight edges of both strips with fondant adhesive. - Roll out medium rose fondant/gum paste mixture 1/8 in. thick. Using Rotary Cutter, cut a strip, 8 long x 1/2 in. wide. Attach strip to center of scallop strip with damp brush, covering the seam. Attach ends with damp brush to form loop. Repeat to make a total of five loops. For center loop, use Rotary Cutter to cut a strip, 6 in. long x 1 1/4 in. wide, from dark rose. Cut scallops as before; trim to 5 1/2 long x 3/4 in. wide; attach together. Use Rotary Cutter to cut a strip, 5 1/2 long x 1/2 in. wide; attach to center of scallop strip. Attach ends to form loop. Let loops dry on cornstarch-dusted cake board, using facial tissue to hold shape. - Bake and cool two-layer cake. Prepare for rolled fondant by icing lightly with buttercream. Cover cake with 36 oz. white fondant. Smooth with Fondant Smoother. Position on foil-wrapped cake board. - For ribbons, tint 3 oz. fondant dark rose and 2 oz. medium rose. Roll out 1/8 in. thick. Using Rotary Cutter, cut eight dark rose strips, 9 long x 1 1/4 in. wide, and four medium rose strips, 8 long x 1/2 in. wide. Attach straight edges of scallop strips as before. Attach medium rose to dark rose strips with damp brush. Follow directions for scallop bow, without forming loops. Attach ribbons to cake with damp brush; trim as needed. - For swirls, tint 4 oz. fondant light rose. Roll out 1/8 in. thick. Using punch with Swirl Cutting Insert, cut 72 swirls. Attach randomly to cake with damp brush. Step 6: Attach bow loops and center to cake top with thinned fondant adhesive. Brush ribbons with White Pearl Dust.
