1. Lightly dust a flat, smooth surface with icing sugar.
2. Take a ball of kneaded fondant and roll into a rectangle shape.
3. Trim all sides of the fondant to create a rectangle. Use a large, sharp knife for a cleaner cut.
4. Make the first cut of approximately 1 inch and set aside.
5. Cut a ribbon of approximately 1/2 an inch and set aside.
6. From the remaining fondant cut a strip of approximately 3/4 inch.
7. Take the first ribbon, turn it over and paint a small square of water onto the centre using a paintbrush.
8. Take both ends and fold them into the middle until they meet.
9. Paint a strip of water over the top of the join and take the next slightly smaller ribbon. Place it over the join.
10. Cut away the excess ribbon and then fold the ends together into the centre of the bow.
11. Using a palette knife slip it under the bow and flip on to your palm. Cut away the excess ribbon and then fold the ends together into the centre of the bow. Don't worry about what they look like, this is the back of the bow and will not be seen.
12. Turn the bow over and place on your work surface, using both forefingers and thumbs, plump the bow up for a fabulous look.
13. Take the final piece of fondant and cut in half.
14. With a little bit of water secure them together on top of each other, at a 45 degree angle. Where the ribbons cross each other, place a small dab of water then lift the bow head on top and press down lightly to secure.
14. Cut an arrowhead shape into the ends of each piece.
16. Place the bow onto an iced cupcake, allowing the ends to hang off the edge.