Oh, and I just used a smidge of royal icing to “glue” them to the cake.

Yes! Have you ever take the Wilton Cake Class 2 where you learn “color flow”? It is essentially stiff royal icing, piped into the outline of the design on waxed paper, then you thin the icing with water and fill in the inside of the design with that. So I determined the size of patches I wanted on paper, put the paper under the wax paper (since you can see through it) and traced my outline from that. It does take some time to dry, depending on the weather. I live in the dessert and can get away with making them a day in advance. I would plan on 2 or 3 days for drying the royal icing pieces if you are in a more humid area. Once they are dry they last forever.

Interesting fact: while remodeling our house I found Wilton boxed red royal icing roses in the WALL! Weird but cool. They are perfect and hard as a rock. So they really can last forever!

I would recommend making a double of each piece you need just in case you break or crack one while handling. Nothing is worse than putting all that work into a cake and then having the details fall apart last minute! Especially since you need drying time on these pieces and can’t just whip a new one out.

If you make something similar I’d love to see the end result! Happy Caking!

Did you pipe the patches onto wax paper in the size that you wanted them to be and then let them harden? How did you attach the patches to the fondant?
Thanks so much!

Yes Ma’am! Fondant for both the neckerchief and clasp, with the decoration on the clasp from the edible ink markers.