Spinkle corn starch onto a smooth, flat surface. Sprinkle a small amount of corn starch onto the top of the fondant ball. Place the ball onto the cornstarch surface. Roll out your fondant so it is 1/8-inch thick. Make the sheet about 8 inches wide and 15 inches long. Cut the edges off of the sheet with the pizza cutter to make a perfect rectangle.
Measure strips of fondant that are 6-inches long and 1-inch wide using a ruler. Cut the strips with a pizza cutter. Cut about 18 strips. This will provide enough extras in case some of the loops break. Sprinkle the strips with shimmer dust, if desired.
Fold each strip into a loop shape. Paint a small bit of water at the joining point to help the loops adhere. Pinch the seam between the two sides of the loop slightly to help retain the bow look. Lay the loops on their sides on wax paper to dry. Let the loops dry overnight.
Cut two 6-inch-by-1-inch strips from fondant rolled to 1/8-inch thick. Cut a “V” shape in one side of each strip and dust with shimmer dust, if desired, to match the loops.
Cover a salad plate with wax paper. Place a small puddle of royal icing in the center of the plate. Lay seven of the loops in a circle around the center of the plate. Turn some of the loops on their sides for a more realistic look. Make sure each loop's pinched end rests in the icing.
Place another glob of royal icing in the center of the loops. Place six loops in the second puddle of icing. Arrange the loops so that they sit differently than the layer below for a more realistic look.
Place a small glob of royal icing on the last remaining loop. Place it in the middle of the second row of loops, standing straight up. Allow the bow to dry overnight.
Place a glob of royal icing on the center of the cake. Arrange the loose strips of fondant on the glob to make bow streamers. Place the bow on top of the strips and icing glob to complete the bow. Allow the icing to dry before placing the bow onto the cake.