• 2" and 3" mini tiers
• white and black rolled fondant
• white and black buttercream icing
• black food coloring

Cover 4" boards with black foil. Ice tiers with thin layer of buttercream icing. Roll out black fondant. Impress with striped texture sheet. Cut a rectangle long enough to go around the 3" cake and the same height as the cake. Be sure to cut the rectangle so the stripes will wrap around the cake. Wrap fondant around the side of the cake. Repeat the same process for the white fondant on the top tier. Cut the rectangle so the stripes are running vertically on the cake. Use a circle cutter to cut a disk of fondant just large enough to cover the top of each tier, using black for the bottom and white for the top. Stack top tier on top of bottom (support shouldn't be necessary for a cake this size). Use a #3 tip with black icing to pipe ball trim around base of top tier and white icing to pipe around base of bottom tier. Thin black food coloring with a few drops of water and paint pre-made fondant bow black. Allow to dry completely before placing on top of cake.