Equipment & Materials: Icing smoother, Fondant Icing, Damp Cloth
To roll out an even rope from icing, all you need is some icing, a paintbrush, some water, and an icing smoother. Start by rolling the icing in your hands to create the basic elongated shape of a rope. Set this on your work bench, and use your icing smoother to begin rolling the rope back and forth, pulling slightly out to the sides to elongate the rope.
If the icing begins to slip under the smoother and does not roll easily, use your paintbrush to paint a thin line of water right next to and parallel to the rope, then use the smoother to roll the icing across the water. This will make the icing a little bit stickier, which will help it “catch” and roll easily underneath the smoother. Continue to roll and stretch the icing rope until it is the desired width and length for your cake.
Equipment & Materials: Knife, Fondant Icing, Pasta Machine, Gold Paint
There are two ways of making a tassel the first way is to have a rectangular block of icing about 1cm thick and slice it thinly with a knife, pinching it at the top and creating a thin rope of icing near the top.
The easiest way to make a tassel is to use your spaghetti setting on your pasta machine and shred it, fold your ‘spaghetti’ over and pinch at the top, ‘tie’ with a thin piece of icing rope. For best effect paint gold or silver and compliment with a twisted icing rope, made from 2 icing rolls twisted together to replicate tassel cord.