Classic Black & White Fondant Bow

Instructions

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1. - Two days in advance, prepare fondant. Mix white fondant and gum paste together. Using fondant roller and orange guide rings, roll out mixture to 1/8 in. thickness. Remove rings and roll slightly thinner, no more than 1/16 in. thick. Using fondant roller and blue guide rings, roll out black fondant to 1/16in. thickness. Remove rings and roll slightly thinner.
2. - Also two days in advance, make bow. Cut black fondant into strips, measuring 4 in. long and varying in width, between ½ in. and 1½ in. wide. Attach to white fondant, placing strips about ¼ in. to 3/8 in. apart.
3. - Using Printable Bow Template, cut out two bow loops from striped fondant. Attach and scrunch narrow ends together. Cut off excess. Cut 1½ in. x 3 in. rectangle from striped fondant for knot of bow. Cut bow tails from striped fondant, measuring about 1½ in. wide at top, angling to about 3 in. wide at bottom.
4. -

   Assemble bow using gum glue. Use crumbled paper towels to help bow loops keep their shape and add movement to bow tails. Let piece dry 3 to 4 hours.

   Helpful Hint: Use melted Candy Melts candy to assemble your bow if gum glue does not hold.

5. - Turn bow over. Insert skewer into back of knot. Secure skewer with melted Candy Melts candy. Let candy set, about 10 to 15 minutes. Continue to let piece dry 8 to 10 hours.
6. - Bake cakes. Bake and cool three 2 in. cake layers for 6 in. high cake. Level, fill, stack and ice with white icing.
7. - Combine Pearl Dust with lemon extract to make edible paint. Using brush, paint inside of bow loops and back of tails gold. Let dry 5 minutes. Insert skewer into cake at angle so bow sits on top edge of cake.

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