Pink Bow Petit Four Cake
Courtesy of Wilton
- Petite Loaf Pan
- Decorating Tip No. 2
- Decorating Tip No. 3
- Icing Color, Violet
- Ready-To-Use Rolled Fondant, White
- Rolled Fondant, Pastel Multi-Pack
- Roll & Cut Mat
- Perfect Height™ Rolling Pin
- Easy-Glide Fondant Smoother
- Decorator Brush Set
- Parchment Triangles or Disposable Decorating Bags
- Meringue Powder
- Confectioner's Sugar
Prepare the Petite Loaf cakes to be covered with rolled fondant by lightly icing in buttercream or spreading with heated, strained apricot jam.
For the colors used, combine the white fondant with the pastel fondant and tint the white fondant with the violet icing color.
Cover the cakes with the rolled fondant and smooth with the Easy-Glide smoother.
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.
Cut two 3 x &½-inch wide strips for loops and fold so the ends meet.
Cut a 2 x &½-inch wide strip for the knot and wrap it around the loops, attaching with a damp brush.
Attach the bow to the cake with damp brush.
Pipe tip No. 2 dots in buttercream icing to finish.