I'd cut out a paper template that fits the circumference of the cake and cut it out using an exacto knife.
AGoogle jessicakes she has a fab blog and a craftsy class on chevrons.
I would bet those are hand cut, like costumeczar suggested doing.
I would do it as a wax paper transfer, not in individual segments. Maybe others are much better than I am, but doing it like that always looks messy for me, and I always manage to stretch, rip or misplace pieces when I put them on whole by hand.
AThanks cupcakemaker! Yeah, I've seen her work, but her chevrons are more uniform and same in size. She does use a paper template to hand cut them, like Kara suggested.
Yeah scrumdiddlycakes, that's what I'm concerned about. - stretching and ruining them. I haven't tried the wax paper technique before, just not sure if it'll work with lining up the chevron stripes straight on the cake... :-/
Make the paper the same width and diameter as your cake, lay the stripes all out on it with a very thin layer of shortening to hold them to the paper, then apply to the cake all at once. They will be perfectly positioned.
I love the term "wax paper transfer"... We always called that "using waxed paper to stick things onto the cake." I'm sure I'm not the only one who's been doing that for years without knowing we were using a "technique."
If you want to get it completely even start it at the top of the tier and use a ruler or another straightedge to line it up and work your way down. Any unevenness will be less noticeable at the bottom of the tier than it will at the top.
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I love the term "wax paper transfer"... We always called that "using waxed paper to stick things onto the cake." I'm sure I'm not the only one who's been doing that for years without knowing we were using a "technique."
If you want to get it completely even start it at the top of the tier and use a ruler or another straightedge to line it up and work your way down. Any unevenness will be less noticeable at the bottom of the tier than it will at the top.
Also, if you use a board with some type with measurements on it, making your cuts to measurement are easy as you can see through the wax paper.
AAnd may I highly suggest getting some refill blades for a box cutter, for cutting out straight lines like these? I'm really obsessive about getting perfect cuts, without dragging or warping, and using these in more of a chopping motion, rather than pulling an Exacto knife thru the gunpaste, gives really precise and clean cuts. It's a longer blade, and easier to hold.[IMG]http://cakecentral.com/content/type/61/id/3168803/width/200/height/400[/IMG]
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Original message sent by AZCouture
And may I highly suggest getting some refill blades for a box cutter, for cutting out straight lines like these? I'm really obsessive about getting perfect cuts, without dragging or warping, and using these in more of a chopping motion, rather than pulling an Exacto knife thru the gunpaste, gives really precise and clean cuts. It's a longer blade, and easier to hold.[IMG]http://cakecentral.com/content/type/61/id/3168803/width/200/height/400[/IMG]
ARotary quilting cutters also work well since there's no drag involved at all. But you have to cut past the tips of points, so you lose some material and would have to re-roll it out for the next piece. But they're sharp as anything and will cut you up, so they do a good job on fondant.
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Original message sent by costumeczar
Rotary quilting cutters also work well since there's no drag involved at all. But you have to cut past the tips of points, so you lose some material and would have to re-roll it out for the next piece. But they're sharp as anything and will cut you up, so they do a good job on fondant.
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