Step: 1

Prepare the Petite Loaf cakes to be covered with rolled fondant by lightly icing in buttercream or spreading with heated, strained apricot jam.

Step: 2

For the colors used, combine the white fondant with the pastel fondant and tint the white fondant with the violet icing color.

Step: 3

Cover the cakes with the rolled fondant and smooth with the Easy-Glide smoother.

Step: 4

Roll out white fondant 1/8-inch thick and cut &½-inch wide strips for the ribbon to fit the width and length of the cake, then attach with a damp brush.

Step: 5

Cut two 3 x &½-inch wide strips for loops and fold so the ends meet.

Step: 6

Cut a 2 x &½-inch wide strip for the knot and wrap it around the loops, attaching with a damp brush.

Step: 7

Attach the bow to the cake with damp brush.

Step: 8

Pipe tip No. 2 dots in buttercream icing to finish.