What a great way to celebrate a party! Have the cakes be part of the ?gifts?. Thanks to the easy and flexibility of Ready-To-Use Gum Paste and Fondant, ribbons, bow and appliqués are easy to create and assemble.
In advance, make gum paste trims. Tint gum paste as follows: 3 oz. light green, 14 oz. light rose, 5 oz. medium teal.
To make green bow, roll green gum paste 1/16 in. thick (using pink spacers on rolling pin) by 1 1/2 in. wide. Cut into two 6 in. strips; pinch short ends together and lay on side on cornstarch-covered board to dry. Reserve green gum paste for knot. When bow loops are completely dry, cut 1 strips 3 in. long x 1 1/2 in. wide and wrap around ends of bow and attach with damp brush.
For light rose bow: Roll light rose gum paste 1/16 in. thick and cut 15 to 18 strips measuring 8 in. long x 1 in. wide. Pinch short ends together and let dry on cornstarch-covered board.
For teal curlicues: Roll teal fondant 1/16 in. thick and cut into 1/4 wide strips with lengths varying from 10 to 12 in. long. Wrap strips around dowel rod to curl and gently slide off. Separate curls and let drive on cornstarch-covered board. Continue making curlicues until all teal gum paste is used.
Tint fondant as follows: Tint 1/2 package violet with a small amount of rose, 1/4 package same shade of teal as curlicues, 1/2 package light rose to match bow, 1/2 package medium rose, 1/2 package medium green. Keep covered until ready to use.
Bake cakes as follows: 8 in. square (two, 2 in. layers and one, 1 in. layer); 10 in. square (two, 2 in. layers); 12 in. square (two, 1 1/2 in. layers); 8 x3 in. round (one layer). Let cool. Ice cakes smooth with buttercream. To achieve shade for 12 in. square cake, mix equal parts of Violet and Royal Blue Icing Colors.
For 8 in. cakes: Prepare for
Cover top and sides on 1 in. layer cake with medium rose fondant. Roll out strips of light rose fondant and cut 1/4 in. wide and 3/4 in. wide; attach alternating sizes to cake side. Pipe tip 5 dots on 3/4 in. wide strips (smooth with finger dipped in cornstarch).
For 10 in cakes: Cut 1 in. wide teal fondant strips for package bow; attach to iced cake. Use tip 3 and teal icing to pipe swirls on cake.
For 12 in. cake: Cut 1 in. wide violet fondant strips to fit for ribbons on two sides of cake; attach. Cut small and mediums stars with cut-outs and randomly position on cake.
For 8 in. round:
Cover top of cake with medium green fondant. Cut a 3/4 in strip of medium green fondant to fit around top edge of cake. Cut 1 in. medium green circles using large open side of large tip (either 1M, 2A or 2B). Position on cake. Place 8 in. round on 12 in. square cake. Position bows and curlicues on top of cakes. Place cakes on stand.
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.
Fashion an eye-popping pile of presents using Square Pan cakes and fondant flourishes. Write best-wishes messages on white fondant using our Happy Birthday Fondant Imprint Mat and colorfully tinted piped icings.
Speed up the decorating process with a few nifty tools. Use our Decorating Comb to create narrow or wide ridges in iced surfaces and a Decorator Dessert Pro® to apply icing in interesting ways and shapes.
Fondant loops and streamers decorate this Bright With White Cake. The top loops are made ahead of time so they hold their shape. The Cutter/Embosser wheel cuts the decorative scalloped edge. Watch our online video.