Position cake on a 13 in. x 17 in. foil wrapped
board. Using triangle pattern, cut two triangles
from damask edible paper. Use triangles as a
guide for cutting black center strip. Position
black strip and damask triangles on cake top.
Cut 1/2 in. wide strips from long edge of red
edible paper. Attach over damask/black seams
with piping gel, trimming ends as needed.
Use rotary cutter to cut 1 1/8 in. wide strips of
black edible paper. Attach around outer edge
of board with piping gel, trimming as needed.
Cut four red strips, 1/2 in. x 4 in., for bow loops.
Fold and attach ends using damp brush. Let dry
on sides for 15 minutes then attach to ribbons.
Cut two red circles using narrow end of tip 2A.
Attach for center knots. For bottom border, cut
1/2 in. wide red strips; attach. Pipe tip 4 message.
For diploma, cut an 8 in. x 8 in. white square.
Roll up and slightly curl out ends. Secure at
center with piping gel. Cut a red strip, 1/4 in. x
2 1/2 in.; wrap around diploma, securing with
piping gel. Position on cake. Cut two red strips,
1/4 in. x 3 in. for bow loops. Fold and attach
ends using damp brush. Let dry on sides for
15 minutes then attach to ribbon. Cut two red
strips, 1/4 in. x 1 1/2 in. for streamers; trim ends at
an angle and attach to bow with piping gel. Cut
a red circle using narrow end of tip 12. Trim to
oval shape and attach for knot.