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At least 1 day in advance: Make fondant ribbon for top of cake. Combine pink icing color, 1/4 teaspoon Gum-Tex with 6 oz. white fondant. Roll out 1/8 in. thick.
Cut two strips, 2 x 14 in. long. Crimp sections randomly to create a flowing ribbon effect. Position vertical strip on top of pan; trim to fit pan edges, cutting ends on an angle. Pinch vertical strip at center where horizontal strip will cross.
Position horizontal strip, wrapping under and over at pinched center of vertical strip. Trim to fit as on vertical strip. Let dry for 1-2 days on cornstarch-dusted surface.
Tint remaining fondant pink. Prepare cake board. Cut double-thick cardboard or foamcore 3/4 in. wider than pan. Wrap with foil, brush with piping gel, and cover with fondant.
Prepare cake for
rolled fondant. Cover cake with pink fondant; smooth with Fondant Smoother. Position on fondant-covered board.
Using thinned fondant adhesive with water and tip 2, attach beads to bottom border. Grate chalk through tea strainer and brush into crevices of ribbon. Attach ribbon to top of cake with thinned fondant.
Remove beads and dusted ribbon before cutting and serving.
Stack fondant cut-outs to create colorful dimensional decorations on buttercream or fondant-covered cakes and treats. Use this technique to create easy abstract, elegant or whimsical designs.