Finish off your dessert table with easy-to-make fondant bows!

Nato Welton

To make the fondant bow for the centrepiece cake, roll out some sugar paste until 4mm thick and cut into two strips. Moisten each end of one strip and press together to make a loop. Repeat. Push the two loops together, end to end, and cover the join with a sugar-paste rectangle (the knot). Cut two tails. Attach with edible glue.

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Sugar paste, £2.49, www.lakeland.co.uk. Cupcakes, £4 each; mini cakes, £9.95 each; biscuits, £3.50 each, and cake pops, £3.50 each, www.cakesbyrobin.co.uk. Iced fruit cake, £26, Fiona Cairns at www.waitrose.com. Edible glue, £2.45, www.cakecraftworld.co.uk. (Cake stands, clockwise from top right) Two-tier etched glass stand, £25, and Vera Wang for Wedgwood cake slice, £45, www.johnlewis.com. Tall stand, £28, www.houseoffraser.co.uk. Green stand, similar from £12.60, www.craftcompany.co.uk. Square tray, £20, www.lauraashley.com. Plate, £8, www.bhs.co.uk. Small glass stand, £14.50, www.theweddingofmydreams.co.uk. Striped napkin, £3.49, www.prettylittlepartyshop.co.uk 

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As seen in the September/October 2014 issue of Brides