How to Make Your Own Wedding Cake Topper

A topper can make a wedding cake unique.

There are many different types of toppers for a wedding cake. From monograms to bride and groom sculptures, each style gives beauty and uniqueness to a cake. A full bow is a quick and easy wedding cake topper that is also elegant.

Things You'll Need

• Rolled fondant, in desired color
• Cornstarch or powdered sugar
• 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
• Baking sheet or flat surface for drying
• Plastic wrap for covering fondant sheets
• Confectionery glue such as white chocolate, melted and colored to match the fondant, or royal icing

Instructions

1. Knead a piece of fondant about the size of your fist on a flat work surface until it is smooth and pliable. Use a light dusting of cornstarch or powdered sugar to keep the fondant from sticking to the work surface.

2. Roll out the fondant with a smooth plastic sugar paste rolling pin, a nick-free non-tapered wooden rolling pin or 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 to the desired thickness.

3. Lay the rolled fondant on a smooth surface and cut into strips of equal widths with a small paring knife or ravioli cutter. The lengths of the strips will be determined by how long the bows will be. Once all the strips have been cut, cover with a sheet of plastic wrap to keep the fondant from drying out.

4. Fold each strip over so the ends meet. Crimp to seal the ends and place on a flat baking sheet to dry. Turn each loop over on its side to ensure that the bow loops will keep their shape. Alternately, line the strips up 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 dry completely.

5. 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 the fondant into strips, crinkle them to give them some body and a realistic feel. Using a paring knife, evenly and cleanly cut the ends in a "V" shape for a decorative tail. Let dry completely.

6. Arrange several bow loops in a circle. Place an amount of confectionery glue or royal icing in the center to attach each together and then place a second layer. Continue building and layering with bow loops and confectionery glue until the topper is finished.

7. Slide the strips of fondant bow tails underneath the topper once the bow loops are assembled.

Tips & Warnings

• Use melted colored confectionery coating if you need the bows to dry quickly; use the royal icing when the bows are assembled days in advance and can dry at room temperature.

• Use fondant glazes or powdered coloring to give highlights and color.

• Dried fondant is very fragile, so handle with care.

References

• Save on Crafts: How to Make Ribbon Roses
• Wilton: Covering Cakes with Fondant
• Cake Central: How to Make Marshmallow Fondant

Resources

• Martha Stewart Weddings: Wedding Cakes 101