Christmas Gift Box Fondant Cake with Bow
Additional Information
Step 1
Make bow loops and tags two days in advance. Knead 1/4 teaspoon Gum-Tex into 5 1/2 oz. white fondant. Use black icing color to tint 5 oz. of white fondant light gray; reserve 1/2 oz. white fondant for tag. Use 20 in. fondant roller with blue guide ring to roll gray fondant 1/16 in. thick. Use pattern embosser with lace wheel to emboss gray fondant. For bow loops, use knife or fondant trimmer to cut 16 fondant strips, 1 in. x 6 in. Form strips into loops and use brush and fondant adhesive to join ends together. Cut joined ends into points. Place loops on their sides on cornstarch-dusted board. Let dry overnight.
For tag message area, use 9 in. fondant roller with pink guide ring to roll reserved white fondant 1/16 in. thick. Cut a rectangle 1 1/2 in. x 2 5/8 in.; trim corners on one end to form a point. Use 9 in. fondant roller with pink guide rings to roll out gray fondant 1/16 in. thick. Use knife or fondant trimmer to cut a strip 7 in. x 1/8 in.; set aside for tag border. Use brush and fondant adhesive to attach gray border strip to edge of tag. Use the narrow end of tip 12 to cut a hole in the pointed end of tag. Let dry overnight on cornstarch-dusted board.
Step 2
Assemble tag one day in advance. Paint bow loops and edges of tags with silver pearl dust/lemon extract mixture. Use extra-fine FoodWriter marker to write message on tag.
Step 3
Assemble bow one day in advance. Use 9 in. fondant roller with purple guide ring to roll out white fondant. Use large round cut-out to cut a circle. Use brush and fondant adhesive to attach six bow loops for base of bow. Attach remaining loops, filling center of bow. Let dry.
Step 4
Make cakes. Prepare cake batter following recipe directions. Bake and cool 3-layer cake. Trim cakes to 1 1/2 in. high. Prepare buttercream icing following recipe directions. Stack and fill for a 5 in. high cake. Use spatula and buttercream icing to prepare cakes for fondant covering.
Step 5
Cover cakes with fondant. Cover cake with red fondant. Use 20 in. roller with orange guide rings to roll out remaining white fondant 1/8 in. thick. Cut a square at least 9 1/2 in. x 9 1/2 in. Lay white fondant over top of cake. Trim edges so fondant hangs down sides about 1 1/4 in.
Step 6
Decorate lid. Use 9 in. fondant roller with pink guide rings to roll out red fondant 1/16 in. thick. Use small round cut-out to cut dots. Use brush and fondant adhesive to randomly attach dots to lid.
Step 7
Make ribbons. Use 9 in. fondant roller with pink guide rings to roll out gray fondant 1/16 in. thick. Emboss with lace roller. Use knife or fondant trimmer to cut four strips, 1 in. x 7 in. Center one strip on each side of cake; position one end in center of top; trim other end along bottom of cake. Paint ribbons with silver pearl dust/lemon extract mixture.
Step 8
Attach tag. Roll a log of white fondant 3/16 in. x 4 1/2 in. long. Use brush and fondant adhesive to attach one end to center of cake and thread other end through hole in tag. Attach tag to side of cake.
Step 9
Attach bow. Use brush and fondant adhesive to attach bow to top of cake.
Products
Extra Fine Tip FoodWriter® Edible Color Markers ((black used))
In Stock (ships in 1-2 business days)
3 1/2 cups Buttercream Icing Recipe
Favorite Cake Mix or Recipe ((9 cups of batter used))
Products
20 in. Fondant Roller Guide Rings ((blue and orange used))
In Stock (ships in 1-2 business days)
Knife (or)
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.