AI want to Google a tutorial for this cake design but don't know what to call it LOL. I'm talking about the vertical strips/ stripes that are compacted. Are they individual strips or embossed? Thanks!

[IMG]http://cakecentral.com/content/type/61/id/3229076/width/200/height/400[/IMG]

AI can't see it clearly on my little phone, but if you're steady with a steel ruler, you can press it into the fondant repeatedly for that effect. Or extrude half circle strips and glue them on. Don't really need a tutorial for that. Sever the tops of each one very cleanly with a razor blade if you use the extruder method.

AAnd regardless of the method, I would work left to right, repeating that pattern as you go, rather than continuing on around the cake in one direction.

Wow, that's a pretty cake. It looks like individual strips of fondant, may using an exstruder

* computer signal got disconnected, see that you have been helped already.

I'm guessing she meant left then right?  As in, alternate which side you add a stripe to so that it meets at the back in case any squishing needs done.

AThanks for the replies. I'm a newbie to fondant. I don't live in the U.S. and don't have access to purchase a lot of fondant tools. Had to go Google what an extruder is. Is there any other tool I can use to get the rounded effect? Thanks again all.

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i would see if i could find am impression mat at a craft store like this:

http://www.earlenescakes-store.com/cart.php?target=product&product_id=401&category_id=65

where they sell doll houses & items maybe--

then after fondanting i would quickly mark the side with the impression mat --cut to size because if it presses against the top edge too much it will distort it so cut it where you need it then go back quickly with a metal ruler to make the impressions more definite--

you can keep the impression mat flush with the cake board to keep everything all even--

y'know some people freak out about covering a cake with dragees or pearls--this super accurate design, if i had to apply wiggly fondant stripes i would run screaming--you might want to be careful to keep them uber straight and chill them so they don't flex--

you could add some candy clay so it doesn't stretch as much--

good luck

y'know come to think of it i have a flutey little cutter thing i could do that with too--i'll try to find a picture

AI believe Sugared Productions has an impression mat like that, didn't know if it was helpful to suggest that seeing as OP is not in the US, but it could be an option. I personally love super accurate designs like this, really keeps your skills sharp. I would extrude or indent as I previously suggested, OP, I'm not one for buying tools anymore, haven't in years actually.

AThanks again for all the replies guys. So is there a name out there for this design? :)

Oh dang, I just remembered that I also have an impression mat like that.  I used it to make the pickles on my big hamburger cake.

http://cakecentral.com/g/i/3209562/avatars/sort/display_order/

AZCouture, the mat is featured in Sharon Zambito's 'Sheet Cake Secrets' dvd, I recently purchased it.  She's @sugarshack on cc   

I remembered seeing it somewhere, and it must have been an advertisement for that DVD, thanks MB.

this little buddy

it's the correct proportion but i have no idea how to get it so smoothy smooth--i doubt i could do it but probably someone could with something like this? i just think it would be too hard to get it even pressure--but maybe--idk-- i think i'd like  my chances better with the full size impression mat

instructions:

http://www.earlenescakes.com/productexamples.htm

http://www.earlenescakes.com/Impression%20Mat%20Instructions.htm

these mats cost $6 from earlene--it's not pricey to get one if you can find it locally there

This really reminds me of the Seersucker cake I made:

http://www.verydeliciousdesserts.com/#!Seersucker/zoom/c1w0q/image1zae

http://www.verydeliciousdesserts.com/#!Seersucker/zoom/c1w0q/imagezz5

Of course, I smoshed the lines a bit when I embossed them with the seersucker material.  The lines looked just like that cake before I embossed them.

My method was exactly as @AZCouture mentioned.  I used an extruder.  Be prepared this takes much longer than it seems.

AI like the impression mat ideas. If all else fail I will try the hand technique I guess. You all were very helpful. Thank you very much! :-D

Best way to make everything line up evenly, and not worry about wiggly or too soft pieces, is elevate your tier on a cake pan that's a little smaller in size than the cake. Cut your pieces longer than you need as well. "Paint" a stripe of water or whatever you want to adhere the piece to your cake with, and gently press the piece onto the cake. Since it's dangling in the air, it can't go on crooked. Make sense? Gravity is making sure it's lined up. Get it? Once you're sure you're positioned exactly correct, press it on. Then neatly press that razor blade straight in, right underneath the cake board, I mean exactly level to it, and do the same up top. Yep, will take forever. Yep, will be perfect. Worth it.

* PS, I forgot about this video I used to make my unicorn's rainbow tail. You could implement it by making enough of the straight panels (of say 12 or more ropes) to go around your cake, let it dry long enough to pick up without damaging it but pliable enough to bend slightly. 

What ever you decide please post pics, I would love to see how your cake came out.

AThanks everyone...if I do end up trying this design I will post the pic. It does sou d more complicated than it looks tho. Guess it won't hurt if I try :s

ANot at all, if you can comprehend what I described. Very very simple, just time consuming. ;)

just say for example you can find neither an impression mat nor an extruder where you are at--

you can still do this -- if you get two dowel the size you want the stripes/snakes to be --then make your 'snakes' of fondant and roll one between the two dowel--  this will ensure being able to get them all the same size--so you just roll dowel/fondant/dowel back & forth on the table top and it will make them all alike--then do jamie's method with the razor blade and the gravity thing--

you can do this!

You can get the effect by using a Jem strip cutter  to emboss the fondant just after you have covered with fondant. http://www.google.com.au/imgres?imgurl=http%3A%2F%2Fwww.sugaricing.com%2FResources%2FFiles%2F5c3bae13-6d4f-4113-8024-c182cf50a615.JPG&imgrefurl=http%3A%2F%2Fwww.sugaricing.com%2FProductPage.aspx%3FproductGuid%3D1c9b9353-92f6-45f1-9aa5-7747d8ddf2ef%26allowAddToBasket%3DTrue&h=910&w=584&tbnid=zUJEEkAUuxJzVM%3A&zoom=1&docid=fi5gNG5ntwTGeM&ei=F7tiU_v0IIbh8AXEx4GYCw&tbm=isch&ved=0CFMQMygAMAA&iact=rc&uact=3&dur=599&page=1&start=0&ndsp=17

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