I started this quilted bow cake by making two white roses out of flower paste. These were left to harden over night. I also made a bow out of icing which needed to harden overnight.
I then baked 3 x 8” sandwich cakes and these were left to go cold. I then filled it with butter cream and jam, and then covered the whole cake in butter cream and placed in the freezer to chill for 10 min. Meanwhile I covered some roll out fondant in pink, ready to cover the cake. I covered the cake in the pink fondant and with some paper I measured it around the cake so it fitted exactly and then kept folding the paper until the spaces in the folds were wide enough.
I then taped the paper around the cake and with a tooth pick I started making slight markers on the cake on the top edge and on the bottom edge so I could join the markers diagonally missing one marker each time so the pattern came out a diamond shapes. I then pushed a small hole around the top edges of the diamonds and attached small edible pink balls using a little water to make them stick. I then did the same around the middle part of the diamonds but using a white ball.
Then with white fondant I made enough small balls rolled out of the icing to attach to the base of the cake. I then attached the bow with some royal icing, and finally attached the roses to finish off the cake.