How to create vertical fondant stripes on your cake
Tools needed
- Pettinice Fondant icing mixed with Tylose
- Cornflour
- Crisco/Chefade
- Ruler
- Measuring tape
- Sharp knife
- Razor blade
- Rolling pin with spacers
1. Vertical fondant stripes - Measure the height & circumference of your set ganached cake. For the circumference, measure to the nearest inch and be aware you will need to adjust some of the stripes for a perfect fit.
For this cake, I've decided not to cover the top of my cake with fondant, as it will be a drip cake and not necessary. If you are gong to have the top exposed, be sure to cover the top of the cake with fondant and allow it to dry - preferably overnight or a few hours so it is less likely to be dented while you work.
My cake is just over 25". I will need to slightly adjust some of my stripes for a perfect (and unnoticeable) fit.
For the height, add an extra 1/2 inch for trimming later.
2. Flip your cake upside down. Roll Pettinice fondant into a long panels and using your ruler, create the 1" strips. If your cake is slightly fatter, be sure to adjust your measurements accordingly.
Roll out a panel of tylose mixed fondant.
Use a ruler to cut straight edges.
Cut the strips cut the stripes 1/2" taller than the cake so you can get a clean cut later.
Set aside to dry for at least 15 minutes, depending on your weather.
Repeat with your second colour.
Cut to height and set aside
This is my cake flipped upside down. Apply Crisco to the ganache
Begin applying your dried fondant strips flush to the bottom, also using a ruler to apply straight.
3. After sticking all your strips, trim off the excess fondant cleanly with a razor. flip your cake back around and use a fondant smoother for a clean finish.
Trim top edges. (Remember, this will be the bottom of the cake). Use a smoother to support the fondant as you slice with a sharp razor.
When you finish, place a board on top, then flip your cake around.
Complete your cake by adding chocolate drip, sprinkles, chocolate bars and any cake topper you want.
Kez Maxwell runs iced by kez* in Auckland, New Zealand.
"My passion for cake decorating came from making my kids their birthday cakes and has grown from there. I have been decorating for four years now and learned so much along the way. In the beginning Youtube was my class room - but since then I've made some amazing friendships through Facebook in the vast cake world there and through these friendships have learnt so much!"
You can find Kez on Facebook and Instagram.
