In Dec/early Jan I need to do a cake that will be zebra print on bottom 12 in square. It cannot be fondant because I have a child allergic to gelatin which is in fondant. Which could cause an anaphylactic shock if I use it.

So I need to figure out how to do the zebra print on the buttercream. I'm thinking FBCT or just piping in the black and smoothing it out. I don't have airbrush so that wouldn't work.

I thought I'd come to the experts to see what you would do.

Use edible image strips!!!

Here is the link, I had to put a space in between country and kitchen to get it to post.
http://www.country kitchensa.com/catalog/product.aspx?productId=634047

I've done them with Rolled Buttercream.

I am pretty sure not all fondants have gelatin in them. I just glanced at my Fondx bucket and it doesn't have gelatin listed as an ingredient (unless I missed it).

You could make marshmallow fondant that has no gelatin in it. Rhonda's Ultimate MMF recipe on this site is my FAVORITE!

Rhonda's MMF is the best!!!!!

This may be a silly question, but aren't edible images printed on a "gelatin-like" strips/sheets? I may be mistaken, just wondering.

I once had a cake order for coconut covered cake, which seemed a simple cake which I don't like to do, so what I did is covered the cake with BC then covered with the shredded coconut flakes then I used black fondant to make the zebra stripes, then I brushed the stripes with piping gel and sprinkled with black edible glitter, this made the stripes stand out over all that coconut flakes, finally I topped the cake with a hot pink bow and it looked amazing. And best of all I had a very happy customer!!

http://recipes.epicurean.com/recipe/18596/rolled-buttercream-icing.html

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1861703


Zebra stripes and flowers done in Rolled Buttercream.

Thanks I may try rolled buttercream. Fondx says it is kosher which would mean no pork by products. My DD is severely allergic to pork and it's by products including gelatin.

If your rolled buttercream doesn't work - you could always do a very nicely piped job in buttercream~

Black icing - (available in wilton tubes)

http://1.bp.blogspot.com/_OhrjKAMmC0o/TGb1JVFzThI/AAAAAAAAAwk/z7DgDAipxzs/s1600/IMG_4540.JPG

http://wonderlandbakery.com/images/product/web%2026%20zebra%20round%20cake2009_03_07_07_05_24.jpg

Chocolate?

You could do it with buttercream and a stencil. I just did a zebra print in buttercream on a baby shower cake.

http://www.cakecentral.com/cake-photo_1843478.html

It was fairly easy to do.

I do them all the time. Use a #4 tip...takes about 5 minutes. Google up a pattern if you want to use as a guide, but they are super easy. I have both BC and fondant ones in my gallery. Page 3 I have a BC 8" round one next to a fondant one.

Oops....I pointed out a tiger stripe cake. Sorry....but I do BC zebra also...pretty similary in technique.

Once you outline your zebra strips tip #2 fill in with a zig zag motion. You need very hot water and a small flat artist brush. Dip the brush in the hot water, remove excess on ptowel and brush the strip smooth. Done.

On page 1 in my photos I have a teired cake with buttercream icing. I iced it with white first then piped on the black. I used Viva paper towels to gently smooth out the black to level it to the white.

I would use modeling chocolate (chocolate mix with corn syrup). You can use it the same way that you use the fondant. Roll it and cut the stripes then apply them on the cake.
You could use melted chocolate too. Pipe stripes with chocolate and let them set then apply them on the cake. You could use a template to pipe your chocolate.
The last suggestion is Marzipan. Use it the same way as fondant.

I would use modeling chocolate (chocolate mix with corn syrup). You can use it the same way that you use the fondant. Roll it and cut the stripes then apply them on the cake.
You could use melted chocolate too. Pipe stripes with chocolate and let them set then apply them on the cake. You could use a template to pipe your chocolate.
The last suggestion is Marzipan. Use it the same way as fondant.

She agreed to modeling chocolate so that is what I'm going to try.