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By Culinary Institute of America

Published 2015

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  1. Roll a strip of fondant 6 by 3 in/15 by 20 cm and ⅛ in/0.3 cm thick on a lightly greased surface.
  2. Lay the fondant over 3¼-in/8.25-cm dowels, and coax the fondant down and over each dowel and compress the dowels together. The edges of the fondant should be downward facing. Trim any excess fondant.
  3. Remove the dowels and draw up the ends to create a swag.
  4. Pinch the ends together and trim if necessary.
  5. Dampen the ends with water to make them tacky and gently press them onto a fondant-iced cake.

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