Bride originally showed me a picture of a cake that was a chocolate wrap. It is alternating vertical stripes of ivory and brown going around the cake. I told her I couldn't do a chocolate wrap but could make the stripes with fondant. Bride was fine with that. My question is...would you cover the whole cake in a layer of fondant first and then place the stripes over top of that so that there are two layers of fondant on the sides of the cake? Or would you do the buttercream crumbcoat layer and then put the stripes of fondant right over that? I don't want the fondant to be too thick but I also want them to stick and not fall off! And I don't want buttercream oozing between the stripes. The top of each layer will be covered with flowers so I don't need to worry about that. Originally I had planned to cover cake with ivory and just do the chocolate stripes but I really want the stripes to be flush with each other so I think I've discarded that idea. What would everyone do? Thanks so much!
I think I know the cake you're talking about. It's done with a silk screen. There's no other technique to get the stripes flush.
I've done the "ribbon cake" where you wrap the cake in horizontal ribbons of fondant in slightly different colors, but for that design you want an overlap.
I would cover the cake in ivory fondant and do the colored stripes on top of it. I'd be worried too about buttercream seeping between the stripes and this will fix that. I don't think it will be too much fondant as the colored stripes will not be thickly rolled. If you want, roll out the base ivory fondant slightly thinner than usual.
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