Things You'll Need:
- Rolled fondant, in desired color
- Confectionery glue such as white chocolate, melted and colored to match the fondant, or royal icing
- Sugar paste rolling pin
- Craft or pasta rolling machine, optional
- Small paring knife
- Ravioli wheel cutter
- Wooden dowel, diameter matching the width of the loops
- Cornstarch or powdered sugar
- Baking sheet or flat surface for drying
- Plastic wrap for covering fondant sheets
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Step 1
Knead a piece of fondant about the size of a fist on a flat work surface until it smooth and pliable. Use a light dusting of cornstarch or powdered sugar to keep the fondant from sticking to the work surface.
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Step 2
Roll out the fondant with a smooth plastic sugar paste rolling pin, a nick-free non-tapered wooden rolling pin or with a pasta roller. The fondant should be thin enough to dry easily yet thick enough to form and be sturdy. If using a pasta machine, begin with a very thick setting and gradually taper down the thickness that is desired.
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Step 3
Lay the rolled fondant on a smooth surface and, with a small paring knife or ravioli cutter, cut into strips of equal widths. The lengths of the strips will depend on how long the bows will be. Once all the bow loop strips have been cut, cover with a sheet of plastic wrap to keep the fondant from drying out.
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Step 4
Take each strip of fondant and fold over to meet then ends together. Crimp to seal the ends and place on flat baking sheet to dry. Turn each loop over on its side to ensure the bow loops will keep their shape. Alternately, take each strip and line in order with even spacing. Place a lightweight dowel on top of the strips and fold over each fondant piece. Crimp the edges to seal. Raise the dowel to allow even drying. Let all bow strips to dry completely.
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Step 5
Repeat steps for the bow tails. Knead a portion of rolled fondant until smooth and roll out the fondant in the same thickness as the bow loops. For the bow tails, make the strips slightly wider than the bow loops. Measure the top tier of the wedding cake and estimate the length of the bow tails. After cutting into strips, crinkle the strips to give some body and realistic feel to the bow tails. Using a paring knife, evenly and cleanly cut the ends in a "V" shape for a decorative tail. Let dry completely.
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Step 6
Assemble the bow wedding cake topper by using melted colored confectionery coating or royal icing. The chocolate is used for assembling on the cake itself as the chocolate dries hard in minutes. The royal icing is used when the bow is assembled days in advance and can air dry completely at room temperature. Take several bow loops and arrange in a circle. Place an amount of confectionery glue in the center to attach each together and place a second layer. Continue building and layering with bow loops and confectionery glue until the bow topper is finished.
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Step 7
Slide the strips of fondant bow tails underneath the bow loop topper for decoration once the bow loops are assembled.
