The easier way I have for making fondant bows. The old way of sticking your bow into cake frosting on top of the cake or royal icing while waiting an eternity for it to dry never worked for me. To begin the bow making process I mix half and half, fondant and sugar paste. Add your food color until the fondant mixture reaches the color or colors you want your bow to be. Roll to about 1/8 inch thick, not thinner they will break too easily. Cut into strips and fold into a loop shape then twist or turn into different shapes as seen in the picture above. You will need different size lengths of the loops. Larger loops you will use for the bottom of the bow getting smaller as you reach the top. Depending how big your bow will be about 15 of the larger size, use a pan the same size as your cake will be as a size guide for your bow, 12 or more middle size loops, 12 or more small loops, extra is always better. Allow them to dry propped up on their sides on parchment paper overnight.
For the next step (and the reason this is a so much easier to make a bow) I melt white Wilton Candy Melts slowly in the microwave. Then I color them with candy coloring to match the color of my cake frosting or fondant cake covering. I put a couple tablespoons of the melted candy "Melts" to start on top of my cake pan. Then start adding the loops, a bottom circle of loops, a smaller next circle of loops continuing all the way to the top. Use a spoon to add your colored Candy Melt as needed as you go. If your Candy Melt mixture hardens in your bowl you will need to pop it back into the microwave as needed.
When you are getting to a fuller looking stage with your bow you can add, fill in loops, and fun twirls which I make by wrapping strips of the fondant mixture around a wooden spoon handle then ease it from the spoon and dry them with your loops overnight. Dip the ends of your filler loops or twirls into your melted Candy Melt mixture and using it like glue attach them inside your bow where you would like. I also find that I can cut the ends of my loops to fit them better in tight spots with sharp scissors that I keep for cake work. When the Candy Melt has hardened and the loops of your bow feel secure, use a sharp chef knife and slide it under the Candy along the top of the pan and carefully remove your bow.
When I have a party or event and I am able to set up the cake on site, I pack the pan with the bow attached to it for travel and just before the event starts I cut the bow from the pan and place it on the cake. The Candy Melt holds the bow securely in place until you need it. If you have a buttercream cake that needs to stay refrigerated this is perfect for keeping your bow ready and safe so that you are able to attach the bow last minute, a little bit of extra buttercream under your bow helps to hold it in place for you. Also perfect for fondant covered cakes. I use more of the melted "Melts" to attach the bow to a fondant cake. The cake pictured above made the trip from Southern Connecticut to New Hampshire with the bow on top secured with the Melts and looked fantastic upon arrival. Do remember to never stick your bow into the refrigerator it will melt your work. Please write me with questions or things I might have forgotten to mention. And if this is a success for you I would love to see pictures. I hope this is a help for you with your cake work!