Checkered Look?

Decorating By jenscreativity Updated 30 May 2013 , 6:59pm by jenscreativity

jenscreativity Posted 27 May 2013 , 1:16pm
post #1 of 5

What is the best way to put blk and white checkered fondant on side of a round cake? Should I checker it on counter then roll out slighty together OR put each and every square on sides? I want it to be flush to cake , yet want a sharp look on squares. What's the best method or tutorial? Thanks!

4 replies
tarttokig Posted 27 May 2013 , 1:37pm
post #2 of 5

I think that if you roll them out slightly together then the squares will lose some of their shape and wont be perfectly sharp anymore. I think that attaching them one by one or attaching them all to a large rectangle with the right dimensions to fit the side of the cake, and then rolling the rectangle onto the cake will work the best. 


Also, when you cut out shapes, they are always rounded a bit at the top, so if you just place the squares next to each other then the surface won't be entirely even. So maybe you could turn them all upside down to get a more even surface?

jenscreativity Posted 30 May 2013 , 3:04am
post #3 of 5

I was thinking of just attaching them individually on the side , corner to corner, BUT if I do the blk squares really thin, you think that it will look flush enough? That way it can be sharper than rolling it on? I kind of understand the upside down advice..but kind of don't..:/ hmmm....

tarttokig Posted 30 May 2013 , 3:31pm
post #4 of 5

So tricky to explain what I mean.. Maybe it's easier to explain by just showing this picture.. I have used the same pieces for both the top and bottom picture, and the bottom one it were the pieces are turned upside down. 

jenscreativity Posted 30 May 2013 , 6:59pm
post #5 of 5

Oh it lays more even..gotcha..ok..thank you..I'll try this..

Quote by @%username% on %date%