Ahttp://digital.canadawide.com/i/127001

I have been asked to do something similar to the cake on page 65 of this link. I am not sure how to do the colour gradient on each tier or how to make fondant extend above the height if the tier without it flopping over. I would appreciate any help it ideas. TIA!

Each row of colored fondant is cut into a strip and ruffled on one edge.

To make the c olors graduate, start my making the fondant the darkest color, then add the same amount of white to each next strip.

In other words: make all your fondant dark green; cut the number of strips you need (each strip is about 1" wide) and ruffle one edge.  Now add some white fondant to the remaining dk color; cut strips & ruffle.  Add the same amount of white to the remaining somewhat lightened color and continue until you have all the shades you need/want.

Being that the strips are only about 1" wide they will not flop (don't roll the fondant too thin).  Start at the top w/white (or the lightest color) and adhear the fondant strips down each tier.  The ruffling on thetop edge will cause the strip to slightly stand away from the cake plus you can 'finger' it away from the cake if necessary.  The next strip down just covers the bottom of the previous strip.

Hope that helps you understand.

AThank you so much for your reply but it is the sea theme cake on page 65. I think you might have looked at the green cake on page 66 :)

Just a thought - never made this type of cake before, so excuse me. what if you were to colour yr fondant in the lightest shade of green (for this particular cake),  since you have to start from the top and work yr way down, cut yr strips and place the two rows.  The add a bit more colour to the fondant  for the next 2 rows..,  cut and place strips and add more for the last rows... would nt this be easier? would love to know.

If it were me I would make the darkest colors of fondant that you want (purple and teal) then remove a portion and add white or cream fondant to lighten it for the other strips but don't knead it thoroughly leaving it somewhat marbled.  Then as you roll it out to cut your strips it will blend a bit more but not completely.  Layer them as needed on your cake and base after covering your layer in the darker color so the top blends in with the top of bottom layer and bottom on top layer.  For the height above the top of layer I would use a ring of waxed paper to help hold up the side until they dry out a bit.  Just cut off a long piece and roll it up (not tightly) from the sides to keep it long.  Place it around the top of the layer and it will give gentle pressure against the sides to if there are any areas tall and droopy.  You won't have to go very high above the top so it might not even need the waxed paper  but if there are a few spots that is what I would do.  Good luck.  It is a beauty!  If there are only one or two spots you can also insert a tooth pick just behind it to support it as it starts to dry and harden enough to stand.  Just remember to remove it at delivery ;0)

Follow the above advice where colouring is concerned. you might have to add some hardening substance to the fondant like tylose. cut templates. cut yr fondant turn it over and place it on wax paper and gently lift and try to place it on the cake. you may have to wait for a few minutes before peeling off the paper. Never done it, but if i had to, this is how i would have done it.

AI would use modelling chocolate instead. No flopping at all.