"Raise intertwined scrolls from cake surface by bending and manipulating".

SugarVeil Bow. Smooth a large solid chartreuse area. Allow to set. Cut two solid pieces 4" wide and 12" long, and one bow center 2" x 3".

Stencil a white decorative border. Allow to set.

Fold a hem at each lengthwise edge, moisten the edge of the SugarVeil, and encapsulate the a folded wafer paper strip in the hem.

Gather each crosswise end to the short wafer paper strips.

Bring both gathered edges to center of bow, moisten back of one gathered edge and slightly overlap the other.

Twist other long strip in half for tails of bow.

Gather center piece of bow at short end and attach to short pieces of wafer paper. Assembling bow tails behind bow and angle-trim edges. Fashion bow into 3D shape and stuff with rolled parchment until dry.

Using one white and one chartreuse line of SugarVeil, wrap lines around skewer to cover. Place skewer in center of cupcake and mount bow atop skewer.

Use the Icing Dispenser fitted with a pink tip (or a parchment cone) to add tiny dots on the edge of the bow once it is in place.

Cast SugarVeil Filigree Piece. Spread chartreuse SugarVeil into silicone mold. Scrape away excess. Place into 170 degree oven for one hour; turn off and leave in oven 30 minutes more to set.

Remove from oven and tightly flex mold away from SugarVeil piece to remove piece.

Knot a small length of white SugarVeil line at both ends. Thread thru filigree piece.

Attach filigree piece to cake by tying strand onto a scroll.