SUPPLIES & TOOLS:
Make fondant bow loops 1 day in advance. Use fondant trimmer to cut fondant ribbon into 7 strips, each 6" long. Use fondant trimmer to cut each strip down the center to get two strips. Fold each strip over and use damp brush to attach ends. Stand loops on side and allow to dry overnight. Use brush and equal parts bronze Pearl Dust/lemon extract mixture to paint loops inside and out. Allow to dry, 20 to 30 minutes.
Make cake. Prepare batter following recipe directions. Bake cake and allow to cool. Stack and fill for a 2-layer cake, 4" high.
Cover cake with fondant. Use spatula and chocolate icing to lightly ice cake smooth. Use fondant roller with orange guide rings to roll out chocolate fondant 1/8" thick. Cover cake with fondant. Reserve remaining chocolate fondant.
Assemble bow. Use fondant roller with orange guide rings to roll out reserved chocolate fondant to 1/8" thick. Use smooth edge of second largest [2-3/8"] and third smallest [1-5/8"] round cutters from set to cut circles from fondant. Use damp brush to attach large fondant circle to top of cake. Use damp brush to attach seven bow loops around edge of circle. Use damp brush to attach small fondant circle to top of loops, and attach remaining loops, filling in center area of bow. Use crumpled paper napkins inside loops to prop them up until dry, about 4 hours.
Decorate cake. Use knife to cut a fondant ribbon strip, 26" long. Use damp brush to attach strip to bottom of cake. Use brush and equal parts bronze Pearl Dust/lemon extract mixture to paint strip.
Project Tip: Wilton Fondant Ribbons are pre-cut and embossed for easy decorating, and can be easily colored using Wilton Pearl Dust or Color Dust edible accents.