48 | December 2017CHRISTMAS PAST
25 Run a length of double-sided
tape around the edge of the
25cm cake board. Remove the
protective strip.26 Run 15mm satin ribbon around
the cake board and secure at the
back with a little extra double-sided
tape where the ribbon overlaps.27 Cut a 10cm strip of your 70mm
ribbon and fix it to the front section
of your separator tier with double-
sided tape. This is going to prevent
any pesky white polystyrene
showing through your bow.28 Trim the top of this ribbon
section away so that it is flush with
the top of your separator tier. Don’t
worry too much if it all looks a little
rough at this stage.29 Find the central point of your
remaining 70mm ribbon and fold
over to make the width of the
ribbon equal to the height of the
separator tier. Why have I used a
ribbon larger than the separator?
Because I want the biggest and
fullest bow that I can get.30 Pull the folded ribbon gently
around the separator tier and tie
into a quick knot to secure. You
should be able to see the benefit of
that little extra ribbon section that
we added.31 Flip the ribbon over to tie your
knot ‘upside down’. The easiest
way for me to explain this is to tell
you to hold the two ends of ribbon
in either hand and pass the one in
your left to the right and visa-versa.32 Tie a loose bow. The task at
hand now is to arrange the ribbon
loops until you are happy. You may
wish to pull the loops larger or
make them smaller but aim for a
full looking bow.33 Once you are happy with the bow,
set your 15cm cake tier on top of the
separator (secured with a little royal
icing). Ensure that the cake is placed
centrally and, once the royal icing sets,
this will be very sturdy.34 Trim the tails of your ribbon
so that they hang over the
20cm cake tier but do not
obscure too much of your holly
design. Enjoy this cake with
your loved ones over the festive
season with a glass of sherry
and my very best wishes for a
wonderful year ahead.p44-48_Charlotte White.indd 48 06/10/2017 10:58