One day in advance, make fondant bow loops and tails. Prepare gum glue adhesive following recipe directions.
Knead 1 teaspoon Gum-Tex into 16 oz. fondant. Let fondant rest 1 hour. Tint fondant rose.
Use fondant roller with pink guide rings to roll out fondant 1/16 in. thick. Use fondant trimmer to cut seven loop strips, 1/2 in. x 4 in., and two tail strips, 1/2 in. by 3 in.
For loops, use brush and gum glue adhesive to attach ends. For tails, use knife to cut end of each strip into a ?V?. Use treat pop as a guide to drape tails at a 45° angle. Place loops and tails on sides to dry overnight on cornstarch-dusted cake board.
Make cake strips. Prepare batter following recipe directions. Divide batter in half and tint one portion rose, reserve one portion white. Bake and cool cakes according to pan package directions. Use knife to cut rose cake into strips, 1/2 in. x 3 in.; cut white cake into strips, 1 in. x 3 in.
Assemble treat pops. Prepare buttercream icing following recipe directions. Place cake strips vertically against the sides of the treat pop, alternating colors. Use tip 12 and icing to fill center of treat pop. Use spatula to ice top smooth
Insert fondant loops into top to create bow. Position tails.
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.