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with Eva Salazar
Online Class

Fabulous Bows & Fashion Details

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Create your most stylish cakes alongside fashion-forward decorator Eva Salazar. Learn how to texture your designs with eye-catching ombré ruffles and luscious scrunched ruffles. Create designs abloom all over with vibrant fondant flowers. Add designer decadence to your work with pillowy, polka-dotted fondant billows and delicate wafer-paper variations. Next, master the art of the gum paste bow: Create basic yet beautiful two-loop bows with graphic stripes, flowing tails and a shimmering brooch. Add dramatic dazzle to your portfolio with four- and eight-loop bows. Plus, learn how to make a fondant bow with a long, rippling tail — a breathtaking accent for extra-tall tiers. Top sumptuous textures with runway-inspired bows for cakes that always steal the show!


  • intermediate
  • 7 episodes
  • 2h32m

Included in this Class

1. Introduction

1. Introduction

Meet your instructor, cake artist Eva Salazar, and preview all of the modern and fashion-forward decorating techniques you'll learn in this class. Discover how to turn inspiration into gorgeous designs. Then, get started from the ground up as Eva shows you easy ways to style your cake boards. Learn tips for covering them with fondant and accenting them with ribbon, embossing and even intricate paper doilies.

2. Embellishing Cakes With Ruffles

2. Embellishing Cakes With Ruffles

Discover two ways to apply trendy ruffles to your tiers. First, learn how to add layers of hand-frilled ombré ruffles one row at a time for a delicate and feminine skirt-inspired design. Pick up tips for using basic modeling tools to form your ruffles and learn how to attach them. Then, pinch and fold circular fondant discs to recreate Eva's scrunched ruffles (which you can make in advance!) and then puzzle them together for a lush and ornate look.

3. Creating Flower Textures

3. Creating Flower Textures

Transform a plain cake into a charming tier with a single five-petal flower cutter. Learn how to quickly cut out your flowers, then thin, cup and shape petals. Add a simple hand-formed center to each flower and attach your blooms to your cake for full coverage. Then, take this technique to the next level as you mix and match a variety of flower cutters to build a gorgeous all-white cake.

Recommended with this class

  • Small round cutters in a variety of sizes (plunger or regular)
  • Patterned wafer paper sheets
  • Brooch or flower molds of choice