wide red ribbon to fit the circumference of the cake with a little to cross over
Either unroll the pack of ready-rolled icing or roll the fondant icing to a size large enough to cover the whole cake, with a little to spare. It is easiest to roll using a sprinkle of icing sugar to prevent sticking.
Using a pastry brush, give the whole surface of the cake a light covering of (preferably) alcohol or water. The cake is likely to have been covered in marzipan, so brush the liquid onto the marzipan surface.
Using the rolling pin for support, carefully lift the rolled fondant icing centrally over the cake.
Carefully smooth JUST the top flat surface using your hand, before carefully smoothing the sides, working round.
Use a cake scraper to smooth any wrinkles and kinks.
Carefully cut round the base of the cake, flush with the cake board to tidy.
Knead the icing cut-offs into a block and then split into two.
Re-roll each piece of icing separately to about 2mm thick.
Sprinkle glitter (different colours for each piece) over the rolled icing.
Lightly roll the glitter in... trying not to press too hard (and wiping the glitter from the rolling pin between each colour).
Use a star cutter to cut icing stars
Decide where to place the stars on the cake (lay out as helpful).
Gently dampen each star on the back, one by one with a little alcohol/water and stick to the fondant surface.
Add a few decoration pearls as you wish.
Take the ribbon and carefully wrap round the base of the cake (it may help to dampen either the ribbon or the base of the cake surface where the ribbon will sit, to help it stay smoothly in place).
Use a couple of dress-maker pins (make sure they are washed and dried) to pin the ribbon in place (remembering to remove before cutting and eating).
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.