you could use a pastry wheel to indent lines on the fondant with a ruler, then use a fine tipped paintbrush and paint with petal/luster dusts and vodka or extract.
with the fondant strips, they'd work better(tho time consuming) if you cut and lay them one at a time, not rolling them together.
http://www.anoccasionalchocolate.com/candy-food-coloring.html
If you scroll down to the truffle eggs, she explains how she added the color. I would think you could do the same thing following the chocolate wrap technique that was on this site yesterday. Just paint your stripe on the plastic strips, let them set five minutes- then cover with white chocolate. Then you would have striped chocolate wrap.
I'll have to try that. This cake has definitely been a learning experience.
This is definitely a post worth saving. Lots of valuable info. and great ideas!
Okay, I clicked on the picture to look at it closer. Then I was able to click on it again to view it even more closely. It seems that painting is gonna be the way to go. The green strips look like they have darker lines on some of the edges.
Did the transfer that you bought look like the design on the cake and have the same colors?
Any painters out there that can help?
The transfer isnt exact, but it's close. i just hope I can do the transfer w/o screwing it up...we'll see.
I do want to thank everyone for their input on this cake. It's really been a doozy (sp)!!
Have you talked to the bride yet about for sure doing the cake?
The transfer isnt exact, but it's close.
Also, has she seen the transfer? There's been several posts of chocolate transfers. You should be able to get some great info from them. You'll do great! I can't wait to see the finished cake 
Hey Cakenutz! Yes I did get the pm. Thanks! I placed my order for them. I just hope it turns out like I want.
Steady2Hands, I talked to the bride today and let her know what was going on. I told her if I couldnt do the transfer that she was going to have to find a different design. She was fine with that! HALLELUJAH!!!! **wiping sweat off my forehead**
I would really love to be able to do this cake, but if it doesnt work, I'm just glad she's willing to make a change. 
What magazine is this in (and the year and month). Maybe one of us has it and can check it out closer.
Can you make your own chocolate transfer? I've never done that but it might work.
Color white chocolate modeling clay the different shades of green. Thinly roll out each color (including white), cut various sized strips and then lay them in the pattern needed. Then roll out a large piece of white, cut it in a rectangle to fit the size needed to go around the cake. Gently wet the colored stripes and then lay the white chocolate rectangle on top and gently press it so the stripes will stick. Then just wrap it around the cake. What do you all think??
This is how I've done it and it worked fine. I've a baby shower cake in my gallery, though the stripes go the opposite way. You can use the chocolate molding clay like fondant and it will taste much better than fondant.
What magazine is this in (and the year and month). Maybe one of us has it and can check it out closer.
Can you make your own chocolate transfer? I've never done that but it might work.
Color white chocolate modeling clay the different shades of green. Thinly roll out each color (including white), cut various sized strips and then lay them in the pattern needed. Then roll out a large piece of white, cut it in a rectangle to fit the size needed to go around the cake. Gently wet the colored stripes and then lay the white chocolate rectangle on top and gently press it so the stripes will stick. Then just wrap it around the cake. What do you all think??
This is how I've done it and it worked fine. I've a baby shower cake in my gallery, though the stripes go the opposite way. You can use the chocolate molding clay like fondant and it will taste much better than fondant.
thats a great idea.
glad that the bride is flexible! and you get to experiment with a cool idea and technique. i'm a tad bit jealous! i have a wedding cake for the 3rd also and am doing the stem illusion style...but the cake itself i feel is rather plain (now that i am venturing out more- i really want to experiment more). boo hoo.
shamley0701 ~ I'm glad things went well with the bride. It makes it much easier when they're not too fussy. You'll do great
khoudek ~ yeah that white chocolate works and tastes GREAT!
Shamley, I use the transfers all the time. www.berylscakes.com has quite a few transfers and some stript ones. I would practice first with one of the transfers that won't require you to get all the lines straight so you have an idea of what it's all about. Once you get the hang of it it's very simple. The sheets come in at leat 2 sizes don't get the shortest one. And I would get at least double of what you may need. You can use them again. I don't use real chocolate for this because I don't want to temper the chocolate. I use the chocolate buttons like Merkens and I recently started using the perfection strips from www.countrykitchensa.com. For years I didn't use those at all. Just for a little tweaking is all.
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