Pandoro and Panettone, Italian traditional Christmas cakes #1: How to easily make packaging cardboard texture

Roll the fondant onto a non-stick pad

Use a carton sheet of cookies’ packaging

Turn the carton sheet upside down and gentily press it onto the fondant, with the rolling pin

Gentily press each line with a ruler, to point them out

Turn the fondant upside down

Place the top of your cake onto the overturned fondant.

Overturn the cake

Repeat the process from the beginning to make the edges of the top

You can press some glitter to have a christmassy effect on your ribbons