• This versatile tool will create ribbons from 3 to 50mm wide with a choice of plain or wavy line edging also included is a stitch wheel. It can also be used for marking out when creating a striped effect cake to ensure that the strips of sugarpaste are evenly spaced.
• This cake in the second picture is extremely simple to make, yet so pretty with its distinct ‘vintage’ feel. Equipment you will need:

• 6” round sponge cake
• 9” round cake drum
• Ivory sugarpaste 50/50 mix of sugarpaste and flower paste in ivory and dusky pink
• Dusky pink flower paste Royal icing
• FMM Multi-ribbon tool Non-stick rolling pin Brush
• edible glue Cling film
• Sharp knife
• Pink ribbon
• Preparation: Cover the cake drum with ivory sugarpaste and set aside to dry.
• 1. Cover the cake with ivory sugarpaste and transfer to the cake drum, securing with royal icing. Set up the multi-ribbon tool with two plain cutting wheels, with one large spacer in between. Hold at the base of the cake and run the tool upwards to leave two lines. Place one of the wheels into one of the previously marked lines and repeat until all the sides of the cake are marked. These will act as guidelines for the stripes.
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• 2. Roll out a long strip of the ivory sugarpaste/flower paste mix to around 2mm thick. Using the multi ribbon tool at same setting, with the addition of two stitching wheels (positioned on the inside of the plain wheels), cut a long strip and add the strip to the top of the cake to form the rim of the hat box, securing with edible glue. Use the top edge of the cake as a guide as you attach.
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• 3. Using the multi-ribbon tool with two wavy cutting wheels and two stitching wheels with one large spacer in between, cut another long strip of the dusky pink sugarpaste/ flower paste mix. Measure the distance from the base of the cake to the base of the strip at the top of the cake. Cut several strips from the paste at this length. Add the strips to the sides of the cake, using the marked lines as a guide.
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• 4. To make the bow, set up the multi-ribbon wheel with one wavy cutting wheel and one plain cutting wheel at the widest setting (using all spacers). Roll out the pink flower paste to around 2mm thick and cut a strip 20cm long. Fold over both ends to meet in the middle, using edible glue to secure. Carefully pleat the centre and turn over. Cut a small rectangle from the paste, pleat and wrap around the centre. Insert cling film through both ends and leave to dry.
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• 5. For the tails of the bow, cut a strip of the pink flower paste using the multi-ribbon tool with two wavy cutting wheels, two stitching wheels (positioned on the inside of the wavy wheels), and one large and one small spacer in between. Cut two lengths around 10cm long and cut a ‘V’ at one end of each. Use the end of a paintbrush to add movement. Secure to the top of the cake with a little royal icing and position the bow on top. Finish the cake drum with pink ribbon. Vintage Hat Box Cake.

• This versatile cutter creates strips of fondant or gum paste from 1/8"W to 2"W which can be use...
• Set of 12: central spindle, handle, 2 plain cutting wheels, 2 wavy edge cutting wheels, 2 stitch

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