Roll out 24 oz. white fondant into a 5 x 20 in. rectangle, 3/16 in. thick. Cut eight 1/2 x 20 in. strips and position on cake sides about 1/2 in. away from edges of ivory fondant strips. Using tip 1 and thinned royal icing tinted brown, outline and fill in imprints on side strips and bow. Position bow on cake top. Use buttercream to pipe tip 5 bead bottom borders.