Decorate your cakes with pretty frills and bows, with these tips from Planet Cake's Paris Cutler.
Equipment & Materials: Fondant Icing, Pasta Machine, Frilling Tool
1. The frilling tool is part of a set of tools called modeling tools and it is regularly used when making sugar flowers to create a natural frill at the end of a delicate petal. However the frill effect can be used for all sorts of decorations.
2. Roll a very thin piece of icing about 2mm, usually a long rectangle shape. Firmly roll the frilling tool back and forth using your other hand to catch the icing as it bunches. To create a long frill, I would advise to do short strips of frilling and join them together on the cake while still damp with a dab of water.
Equipment & Materials: 80g Icing, Sharp Knife, Paint brush, Water, Cotton Wool
1. Roll your icing thinly with a rolling pin or with the pasta machine.
2. Cut two rectangles 13cm (5”) x 25cm (10”).
3. Place a sheet of vinyl on top of the rectangle you are not working on so it does not dry out and crack.
4. Brush with a small paint brush the two short sides of the rectangle lightly with water – 1cm.
5. Fold pleats on both short sides of the rectangle simultaneously.
6. Take a bit of cotton wool and place it in the centre of the rectangle.
7. Now take both pleated sides and bring them together.
8. Lift it up (as it would sit on the cake) and fold one side underneath. You should now have half a bow.
9. Place the folded side on a board and repeat the same process with the other icing rectangle.
10. Trim the centre a bit and push the bow together.
11. Roll a small strip of white icing about 8cm (3”) x 10cm (4”).
12. Fold the short side into pleats.
13. Place the bow onto the folded strip and fold the strip over and trim flush at the back.