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Loopside Down Cake Zoom

Loopside Down Cake


Makes: 48 Servings
Skill Level:

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Step 1

3 to 4 days in advance: Make bow pieces. Tint 16 oz. gum paste black. Roll out 1/8 in. thick. Use pattern to cut two bow loops. Brush ends with gum glue adhesive, fold into loops and pinch slightly to secure. Cut two streamers 1 1/2 in. wide x 11 in. long. Lift and shape bottom 9 1/2 in. for flowing effect leaving 1 1/2 in. straight for attaching to back of bow. Support streamer curves with cotton balls and loop openings with facial tissue. Let dry 48 hours on cornstarch-dusted surface. Reserve remaining gum paste.

Step 2

Also: Assemble bow using melted candy. Roll out reserved gum paste 1/8 in. thick. For knot, cut a strip 1 1/2 in. wide x 6 in. long. Wrap around bow ends and secure bow in back with candy. Reserve remaining gum paste. Let dry 24 hours. Roll out remaining gum paste 1/8 in. thick. For streamer supports, cut two strips 3/4 in. x 2 1/4 in. Attach across back of bow on either side of knot. Attach one cookie stick across both loops to support strips. Attach streamers to strips at an angle with flat sections behind bow loops. Attach another cookie stick vertically behind knot leaving 4 in. extended at bottom to insert into top tier.

Step 3

And: Prepare and cover base board with 36 oz. red fondant.

Step 4

Bake and cool 2-layer 8 in. and 10 in. cakes. Tint 78 oz. fondant rose. Prepare and cover cakes and 6 in. craft foam circle with rolled fondant. Prepare cakes and circle for stacked construction. Position on overed base board.

Step 5

Roll out white fondant 1/16 in. thick as needed. Use punch with spiral insert to cut about 375 spirals. Let dry 5 to 10 minutes after cutting for easier lifting. Place under storage board flap until ready to position on cakes. Attach using damp brush, beginning at top center and working down, trimming spirals near base board as needed.

Step 6

For drape, roll out black fondant 1/4. in. thick. Cut a tapered section 28 in. long, 8 in. wide at the top and 12 in. wide at the bottom. Pleat and gather to make top just 1 1/2 in. to 2 in. wide. Position train starting at center of top tier. Form graceful folds and pleats as drape extends to base board. Roll ends under for draped effect.

Step 7

At party: Insert bow in front of train.

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Ingredients

Products

$7.29

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36 ounces Red Ready-To-Use Rolled Fondant

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Variations

$10.99

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48 ounces Black Ready-To-Use Fondant

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$10.99

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16 ounces Ready-To-Use Gum Paste

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$10.99

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$4.29

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Rose Icing Color

Rose Icing Color

Black Icing Color

Black Icing Color

Black Candy Melts® Candy

1 package Black Candy Melts® Candy

Tools

Products

$6.99

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$22.99

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$4.99

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Roll-N-Cut Mat

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$9.99

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$5.99

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$6.99

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Brush Set

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$1.99

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$1.99

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$5.99

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Rotary Cutter

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$5.99

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Discontinued

8 x 2 in. Round Pan

8 x 2 in. Round Pan

10 x 2 in. Round Pan

10 x 2 in. Round Pan

Cake Circles

Cake Circles

Cake Boards

Cake Boards

Fanci-Foil Wrap

Fanci-Foil Wrap

18 in. diameter foamcore or plywood

18 in. diameter foamcore or plywood ((1/2 in. thick))

6 in. diameter craft foam circle

6 in. diameter craft foam circle ((4 in. thick))

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.

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