For easier viewing, I’ve split our video into two parts. In Part 1, you will learn how to do the elegant technique of wrapping your cakes with overlapping ribbons of fondant. This is such a beautiful effect. You will also see how to create pearl “buttons” for the back of the cake, where your fondant pieces come together.
In this “overlapping ribbons” technique, I used five ribbons of fondant, each one was 1 1/4″ wide and 19 1/2″ long (and with a small 1/4″ fold at the top). These covered my 6″ round cake, which was 4″ tall. It’s always a good idea to plan out the width that your fondant strips will need to be in order to cover the cake evenly before you start cutting out strips.
*I want to add that in this video, I applied my strips of fondant to buttercream. I did not have issues with doing it this way, but in hindsight, I would recommend applying the fondant strips to either a fondant covered tier or a slightly chilled ganached tier. This will give a stronger foundation for the weight of the fondant strips.
Continue on to Part 2 below:
In Part 2 of this video, I finish out the cake that we began in Part 1– I add some lace embellishments, a bow, and some tiny delicate flowers to the top.
The bow that I made for the side of the cake consisted of four 4″ strips of fondant, each one was 1 1/4″ wide. Two formed the loops, and two formed the tails.
The lace mold that I used in the video is from Earlene Moore’s collection and can be found on http://marvelousmolds.com under the name “Mary”. I will do another video on using lace molds, as this one was more to get elegant patterns for small details. I didn’t the entire mold in the way that it is intended :0)
Alternate Video Formats: