Easy Fondant Bow 簡單翻糖蝴蝶結

There are several ways of making a fondant bow. Today, I am sharing with you the method that I have found the easiest and produces the best result.

EC試過幾種翻糖蝴蝶結做法，覺得以下的方法比較容易掌握及塑形，大家可作參考。

Easy Fondant Bow 簡單翻糖蝴蝶結

Knead fondant until soft and pliable.  On a fondant mat, roll fondant thinly with a rolling pin (dust surface with cornstarch to prevent sticking if needed). Trim fondant into three strips with a ruler and knife. The two longer pieces should be the same size. The length and width of the strips depend on the size of your bow.
將翻糖搓軟後放在墊上用棍碌薄(有需要可洒上粟粉防黏)，用間尺及小刀切成兩大一小的三條長條，大的長條要一樣尺寸，比例可依據蝴蝶結大小而決定。

Make pleats by folding the ends of the longer strips like the shape of a “M” and pinch the ends together. Fold strips over to form a loop and stuff the loop with scrunched up tissue. Use water as a glue to secure the ends. Repeat with another strip.
將大長條的兩端屈成“M”形做出摺紋後捏緊，對摺成圈狀，中間塞入紙巾協助定形，重疊處掃少量水黏合，另一長條亦如是。

Align the loops as in the picture below. Brush the underside of the small fondant strip with water then wrap it around the pinched ends of the loop. Trim off the excess fondant on the back.
將兩個圈如圖般排放好後，在小長條背後掃點水，將蝴蝶結中央包裹，用小刀切除剩餘部份。

With your fingers, shape the bow to your desired shape (I stretch the loops a bit so the bow is more natural-looking). Let dry completely in a cool place for one to three days. Remove tissue from the bow before placing on the cake.
用手慢慢將蝴蝶結塑成理想形狀後放在陰涼處風乾一至三天(EC會將蝴蝶結兩旁上下用手指稍微拉長使形狀更自然)，乾透的蝴蝶結在除掉紙巾後便可用作裝飾。

I used this bow to decorate a cake I made for my friend’s daughter on her 100th day celebration.
EC把蝴蝶結用來裝飾朋友女兒的百日蛋糕。

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