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Fondant Bow
Appears in
By Culinary Institute of America
Published 2015
- Dust the work surface with cornstarch or confectioners’ sugar. Roll out a portion of the fondant or gum paste to ⅛ in/0.3 cm thick. Using a ruler, measure a rectangle ¾ by 5 in/2 by 13 cm. Cut out the rectangle with a pizza cutter or a knife, ensuring the edges are straight.
- Dab a small amount of water at each end of the strip. Place a piece of floral wire at the base of one end of the strip. Fold the strip in half, using your fingers to create a large loop. Press down gently to secure the two ends together.
- Dust the inside of the loop with a cornstarch pouch. Fill the loop with a wad of cotton balls and place on the parchment-lined sheet tray. Repeat this process to make the second loop for the bow.
- Make six to seven loops for a large bow and five for a smaller bow.
- Allow the loops to dry for a minimum of 24 hours. Once dry, remove the cotton balls supporting the loop. If some of the cotton strands are stuck to the bow, remove them with a pair of tweezers.
- To make the ribbons, roll out a piece of fondant or gum paste to ⅛ in/0.3 cm thick. Cut the piece of fondant into one rectangle ¾ by 8 in/2 by 20 cm. Using a knife or the cutter, cut out a triangle from both ends of the strip, making V-shaped notches or points. Dip the end of a piece of wire into some water and insert the wire into the base of the ribbon. Use an egg carton to shape the ribbon and let it dry for 24 hours. Repeat this process to make as many ribbons as you would like.
- Once the components are dry, use floral tape to secure the loops and the ribbons together. Do not shape any of the pieces by pulling on the fondant because they might break. Adjust the wire and this will automatically move the loop or ribbon.
- Cut off any excess wire and insert the wire into the cake.
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