Fondant Technique How are these done with such precision?

Please, if you know how to do these, and would share specifics, I would be most appreciative. It looks so rich. It's not layered fondant. It's somehow precise and flat as if it were designes in fabric. There are some very talented people here.

White stripes in pink bow
http://cakecentral.com/gallery/2330497/pink-floral-first-communion

Checkered pattern (white on pink)
http://cakecentral.com/gallery/2334819/baby-converse-shoes

I would like to know too.

HI, i think , this is what you are asking? I have been taught this way and or to lay strips side by side and roll gently. hth


http://bronniebakes.com/2011/09/21/how-to-make-a-striped-fondant-bow/

Yes exactly. You make a "fabric" by rolling a smooth face after the stripes (or dots or spots etc) are added. You need the strip cutting tool for best results.

I would try to do this only with flower paste not the fondant used for covering cakes. But I am a techno-nerd when it comes to choosing materials...the advantage is that you can roll the flowerpaste a lot thinner and it dries.

The "checkers" (actually plaid) are strips laid crossing both ways, and then rolled. You can see that there is a little more distortion.

I've done it on a smaller scale...the striped dish towel here: http://cakecentral.com/gallery/1894699/stove-cake

I placed thin fondant snakes side-by-side, put a small piece of parchment on top, then pressed down with a fondant smoother...I didn't press hard so it wouldn't distort the pattern...it took several times.
Once it was fairly flat, only then did I go over it with a small rolling pin to even the thickness.
The last step was just cutting clean edges at both ends of the "towel".

I didn't use any water or glue, the pressing attached them to each other...not so sure it would all stick so well for a large bow.

When I do this, I have a full base layer then either lay a whole second layer pieced together or just the opposing color pieces, then roll again to meld them. For the second, easier, method I listed, the thicker the add-on pieces, the more potential distortion you face in the final product.

Thanks for that link, Icer101. I agree on using a rolling pin. I tend to stretch the fondant or gumpaste when I put it thru a pasta machine.

For the best results, you use modeling chocolate.

BakingIrene,
What is flower paste? Do you mean gum paste?