In advance, make bow loops and circles with gum paste. Roll gum paste 1/8 in. thin and cut 12 loops 1 1/2 in. wide x 6 in. long. Attach open ends of loops with gum paste adhesive; let dry on loop sides. Cut 1 of each size circle, let dry on cornstarch dusted board.
Tint gum paste violet and use forget-me-not cutter from set to cut 44 flowers (make extras to allow for breakage). Place cut flower on thick foam and cup with ball tool, let dry.
Bake and cool 2-layer cake and prepare for
stacked construction. Ice in buttercream. Roll fondant 1/8 in. thick and cut 4 strips 2 in. wide x 12 in. long and attach to sides of iced cake. Pipe tip 4 bead bottom borders on all cakes and tip 3 dots along fondant strips. Attach flowers with tip 3 dots of icing.
Assemble bow according to directions in course book (does this have a direct link) and position on cake top.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
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.