CREATE A BOW CAKE

Instructions

Reference the downloadable project sheet for project pattern diagrams.

Bow Tail Construction

1. Roll out some Fondant. Using a small knife, cut out the section used for the bow tails.
   Pro Tip: Roll this section slightly thinner than the bows to mimic soft fabric folds. Increasing or decreasing the length of this section if you would like longer or shorter bow tails.
2. Create some pleats in the Fondant but lifting and pinching slightly.
3. For Fondant covered cakes, slightly dampen the top in the middle of the cake. For Buttercream covered cakes, add a small amount of softened Buttercream to help secure.
4. Drape the pleated fondant over the front and top edge of your cake. Gently press the top into the centre of your cake.
5. Shape the tails and gently pinch the pleats if you like them more defined.
   Pro Tip: Flicking out some of the tail tips adds some subtle movement.

Bow Centre Construction

1. Roll out some Fondant and using a small knife cut out the section used for bow centre. Pro Tip: Roll this section slightly thinner than the tails and pleat if you would like it to look like a tight knot.
2. Using some water, dampen the fondant at the centre.
3. Secure the centre portion of the bow at one end and allow to hang over the front of the cake

Bow Centre Construction

1. Knead Fondant until soft and roll out with a rolling pin until 0.5 cm thick.
2. Using the small knife and the Bow templates, carefully cut out two of the bows.
3. Place bows on greaseproof paper, roll up paper towel and place in the centre of each bow. Using a small amount of water, slightly dampen one side.
4. Fold the fondant over the paper towel and press onto the dampened portion. Gently fold the joined edge into a Z shape.
5. Pinch into a point and leave to set overnight or if time allows, longer.
   Pro Tip: Make the bows a few days in advance to make sure they are firm. If you're in a rush, place the bows on a lined baking tray and place in the oven on the lowest possible setting (60 degrees fan forced) for 30 minutes and allow to cool - the bows will be very soft however will harden during the cooling process.

Bow Assembly

1. Arrange the bows until you're happy with the look, rest the pointed portion of the bow in the centre of the cake.
2. Using some water, dampen the bow centre to secure the bows.
3. Gently press the centre of the bows into the fondant to secure in place. (If using a buttercream cake, you can add a small amount of buttercream to help secure in place)
4. Lift the bow centre and wrap over to hide the bow join. Secure in place at the back of the bow with a little water.
5. Shape the bow centre until happy.