That's how I would do it! That way, all the color strips would be flush with each other. If you cover in one color and add some of the others in stripes, it's going to be harder to line them up straight and you'll be able to see the difference in thickness from the base color and the stripes.
AIt's not my cake but I'd say it is applied strip by strip, I don't know how you'd get the look any other way. I really like how sharp the corners are, I'd use ganache if I were you and a ruler. I hope you charged accordingly!
Use ganache? As in the actually chocolate? I charged her 90 for it!
AAre you carving it too? You should definitely check your prices for the future! I meant ganache instead of BC. I'm looking for a tutorial, I have it somewhere on my computer, it will be easier then me explaining it!
Ganache (at least for me) makes getting sharper corners much easier, for any kind of cake. As for the stripes, I'm looking!
Are you making the topsy turvy cake too?
Thank you for that link! I am carving the cake, I thought about doing it the easy way and buying the topsy turvy pans but It seems not even worth it.
AI charge more for carved cakes, also the proportions will be different for your stripes. I would give yourself extra time, and use a pasta roller like six said (or dowels, so your strips are all even in thickness).