Bright with White Cake

Step 1: Make Fondant Bow

Several days before decorating cake add 1/2 teaspoon Gum-Tex to each packet of purple, pink orange and yellow fondant in Multi-Packs. Roll out fondant 1/8 in. thick. Make 8 bow strips using zigzag cutting wheels and 1/2 in. spacers from Ribbon Cutter/Embosser Set. Cut 1 strip approximately 4-1/2 in. long, cut the remaining strips approximately 6-1/2 in. long. Cut 2 strips of each color about 1/4 in. wide. Shape center and loops, sealing ends, if necessary, with a little water; trim off corners of bow loops to form an outward "V" shape. Allow loops to dry on cornstarch dusted surface, supporting with crushed tissue inside. Reserve remaining fondant.

Step 2: Bake and Ice Cake

Bake and cool a 2-layer 9-inch round cake. Stack cooled cake layers on foil-covered cake board. Prepare for fondant by lightly icing with buttercream.

Step 3: Cover Cake with Rolled Fondant

Cover cake with white fondant; smooth.

Step 4: Decorate

Roll out reserved fondant 1/8 in. thick. Cut 8 in. long and 6 in. long ribbon strips, using Ribbon Cutter/Embosser wheels as for loops. Cut inverted "V" in 6 in. long strips. Divide cake into 8ths; attach strips at cake divisions with damp brush. Trim off excess.

Attach bow loops with fondant adhesive. Roll 1/4 in. diameter balls of matching neon fondant for each bow loop and ribbon strip; attach 1/2 in. apart with damp brush.