I make the loop bow following the Cake Boss tutorial online. I made 14 one inch wide and 6 inch long 50/50 fondant/gumpaste stripes, folded them over pinching together with water. Then layered them on their sides for 24 hours to dry. The next day I used colored chocolate as the glue to keep the bow together, and stuck this in the refrigerator for a few hours, this worked wonders and made the bow so easy to handle.
A french vanilla cake and butter cream icing flavored with butter, creme brulee and vanilla.