Box-style cake with festive rolled fondant bow topper.

Made for wedding at the Ritz-Carlton, Laguna Niguel
by Renee Shelton.

Cake design adapted from picture bride brought in.

Basic instructions and ideas for creating uniform braids from long ropes of fondant, and for texturizing fondant bows.

Cake is covered in rolled fondant and matching Italian buttercream in colors specified by the bride. Fondant is rolled out and marked with a ribbed imprinted rolling pin. Four long ribbons are cut, then placed on the cake to cascade down the sides from the top to the base tier.

At the bottom of each stacked tier is rolled rope-braid made with rolled fondant. Making the braid consists of rolling very long ropes of fondant evenly. Bring two together at one and and begin to twist and roll to intertwine them all the way down the line. To make the base look uniform, each braid is made of one continuous braid that is wrapped around the square tier. Incidently, the bottom tier is 14" each side, therefore the rolled fondant rope braid was fashioned from a braid over 4 1/2 feet long. A very long work bench was used in the rolling of the braid.

Made for a wedding at the Ritz-Carlton, Laguna Niguel by Renee Shelton.