From Dough to Bow: A Sweet Guide to Fondant Perfection

For the cake artists who want a clean, gravity-defying, fabric-like bow that sits firmly and gracefully on the side of a tiered cake - this guide is for you!

• Decorators Dough
• Bakers Bond
• Cornflour
• Rolling Pin
• Self Healing Mat
• Ruler
• Art Knife
• Paint Brush

• Begin by lightly dusting your self-healing mat with cornstarch to prevent the Decorators Dough from sticking while you work.
• Take a portion of your Fondant and use a rolling pin to evenly roll it out to a thickness of approximately 2–3mm. Try to maintain consistent pressure as you roll to ensure a smooth, even surface

Next, using a ruler for precision and an art knife or sharp blade, carefully measure and cut the following components:

• 1 large strip: This will form the outer loops of your bow, so make sure it’s long enough to create an even arch on each side.
• 2 medium strip: This will be used for the inner loops and should be slightly shorter than the outer strip to create visible dimension when layered.
• 2 long strips: These are your bow tails. You can cut a slight V-shape into the ends of these strips if you’d like to create a ribbon-like effect.
• 1 small strip: This will serve as the center knot that holds everything together. It should be just long enough to wrap around the stacked loops, securing them in place.

• Take the large strip you cut earlier for the outer loops.
• Starting at one end, use your fingers to gently pinch and pleat the fondant, working inward slightly, almost like you're scrunching a piece of fabric. These gathers will give the bow a natural, voluminous look and help it mimic the texture of real ribbon.
• Repeat this process on the opposite end of the strip so that both sides are pleated evenly. You should now have two gathered ends, meeting in the middle.
• Slightly overlap the ends, creating a loop on either side forming the basic shape of your bow.
• If there's any extra fondant bunching or extending beyond the join, trim it neatly using your Art Knife to keep the center clean and tidy.

• Dip your paint brush into a small amount of Bakers Bond and apply it to the area where the two ends meet.
• Press them gently but firmly together to secure the shape, taking care not to squash the pleats.
• Using your fingers, lightly press and puff out each loop, shaping them into a soft, rounded bow. You want the loops to have a bit of volume, not lay flat.
• Once you're happy with the shape, set the large bow loop aside to firm up slightly.

Repeat the above step for the inner loops.

• Now you have your two inner loops, gently squeeze them together in the middle and apply Bakers Bond to hold them in place.
• Once firm, using your paintbrush, brush Bakers Bond on the top of your Outer Loop and place your inner loop stacked ontop.

• Take the small strip of Decorators Dough that you previously cut, this will become the center knot of your bow.
• Start by gently folding or pleating the strip lengthwise with your fingers to create a soft, fabric-like texture. You can lightly press small horizontal ridges along the length of the strip, mimicking the way real ribbon gathers when tied.
• Next, position the strip over the front center of your bow, where all the loops meet. Wrap the strip around the join, pulling it toward the back of the bow so it hides any visible seams between the outer and inner loops.
• Once the strip is wrapped snugly around the center, use your Art Knife or scissors to trim away any excess dough so the ends sit flush and neat at the back of the bow.
• Apply a small amount of Bakers Bond to one end of the strip and press it gently against the other end to glue them together at the back. Be sure to press lightly so you don’t flatten the front of the knot, maintaining a slightly raised, rounded appearance that resembles a real fabric knot.
• Gently adjust and press the center strip into place as needed to enhance the overall bow shape. Then set it aside again to let everything firm up before attaching the tails.

• Take one of the long tail strips you prepared earlier. Lay it flat on your work surface, dusted lightly with cornflower if needed to prevent sticking.
• Using your fingers, begin to gently pleat the top edge of the strip (the edge that will tuck behind the bow loops). Pinch and gather it slightly, just enough to mimic the way fabric gathers when tied, creating a soft, natural flow.

Tip: You don’t need perfect symmetry here; a bit of irregularity will actually help make the bow look more realistic and less rigid.

• Now turn your attention to the bottom portion of the strip. Let it fall naturally, gently pressing in a few waves or soft folds along the length to mimic the relaxed drape of ribbon hanging down.
• You can also shape the very bottom edge of the tail if you like by snipping a V-cut or angled edge for a more decorative finish.
• Repeat the same steps with your second tail strip, trying to mirror the overall feel and flow of the first one while keeping a natural look.

• Once your two draped tails have set slightly and are holding their shape, it’s time to attach them to the cake.
• Position the tail on the side of your cake where you’d like the bow to sit, typically about halfway down the tier or just above the base, depending on your design.
• Gently press the pleated top into the fondant surface of the cake, allowing the rest of the strip to drape downward naturally. Adjust the curve or folds at the bottom if needed to keep that soft, flowing ribbon look.
• Repeat the process with the second tail, placing it beside the first. It can be either straight down, slightly angled or splayed for a more dramatic effect. Ensure both tails feel balanced and visually symmetrical.
• Next, take your assembled bow (outer and inner loops with the center knot) and apply a small amount of Bakers Bond to the back where all the elements meet.
• Position the bow directly above the tails, making sure the bottom of the bow covers the pleated tops of the tails and conceals any visible seams.
• Press the bow gently but firmly against the cake, holding it in place for a few seconds to allow the glue to begin setting.

Tip: If the bow feels heavy or shifts, you can use a small piece of crumpled paper towel or sponge beneath the loops to support them while they dry.

• As you shape and assemble your bow, remember to keep all folds, pleats, and curves light and natural. The goal is to mimic the soft, flowing qualities of real fabric ribbon, not stiff or overly structured shapes. Gently manipulating the dough with your fingers rather than overworking it will help maintain a smooth, realistic look.

• Once your bow is fully assembled, allow the entire piece to dry thoroughly before moving or handling it further. Depending on your environment, this may take a few hours or overnight. Letting the loops and knot firm up ensures they hold their shape and remain secure when displayed on the cake.

• For a dazzling finishing touch, once the bow is completely dry, lightly dust it with Lustre Blend using a soft, dry brush.

• If you’re using fondant, consider kneading in a small amount of tylose powder before you begin shaping. This helps the dough dry faster and hold its shape better, especially for structured elements like bows. It's particularly useful if you're working in warm or humid conditions.