I want to make a 9" round cake and cut it down the middle in a zig-zag pattern and separate them before I cover. Any advice on how to cover the zig-zag part?
If I understand correctly, you'll be covering two separate cakes each with a zig zag pattern on one side?
I'd suggest freezing the cakes for at least 30 minutes or more to firm them up.
If the zig zag area is very fragile, I'd roll out a very thinly rolled strip of fondant and cover the zig zag with that first. It will add strength to the fragile area so you don't tear it up when you cover with the final coat of fondant.
When you cover the whole thing with fondant, smooth the zig zag area first. Well, smooth the TOP first, then the zig zag area.
You understood perfectly!
Thanks. I was thinking to do the zig-zag portion first, like you suggest, but it didn't occur to me to do a fondant strip first!