I love chevron, but it is difficult to get crisp edges and perfect spacing. I saw tons of videos online of stenciling with royal icing. They made it look so easy, so I decided to try that technique on a cake that I made a few weeks ago, but I really didn't like the results:
I hated the texture of the dry royal icing (there's nothing appealing about crusty frosting) and the coverage was inconsistent, so it was dark in some spots, but barely visible in other spots, as you can see in the picture above. Not only that, but it didn't apply as neatly as the instructors in the videos promised. Keep in mind, this was my first attempt at stenciling with royal icing, so someone who has any stenciling experience would likely be much more successful, but I digress...
So anyway, for my most recent cake, I decided to try a different technique using a fondant cutter that I found on Amazon, hoping that the results would be much more successful. Luckily, they were, and the technique was much quicker and simpler than stenciling. The technique I used was designed by Jessica Harris, and can be used to lay out and transfer all types of fondant designs.
* fondant cutter
* wax paper
* plastic wrap
* rotary cutter/pizza cutter
* fondant (of course!)
* meter stick
* piping gel or edible glue
First, measure the circumference of your cake... or do a little math! Remember, circumference = 3.14 x diameter - that was my "teacher moment" of the day. ;-) Then cut a strip of wax paper a little bit longer than that length, just to be on the safe side.
Rub a thin layer of shortening all over the wax paper. (I used a paper towel for this because I hate the feeling of Crisco on my hands. You could also brush it on with a large paintbrush.) This will help the design stick to the wax paper. Then roll your fondant out onto the wax paper. It should be close to the bottom edge of the wax paper, but not overlapping, because you'll need to be able to see the edge when it's time to cut the fondant.
Next, trim the bottom edge with a rotary cutter, using a meter stick as a guide. Make sure that the edge of your fondant is parallel to the bottom of the wax paper. As you can see in the photo below, the edge of my fondant is about 1/2 inch about the bottom of the wax paper because I wanted my design to start 1/2 inch above the base of my cake. Don't worry, though... If it isn't perfectly parallel, you can always trim the wax paper afterward.
Lay a sheet of plastic wrap over the fondant (this prevents the fondant from sticking to the cutter).
Starting at the bottom, press your cutter into the plastic wrap and fondant, and repeat until you reach the end of the row. Then align the cutter with the top edge of the bottom row and proceed to cut the next row. Continue until you have as many rows as you want. (It is helpful to measure the height of the cake... I didn't and I ended up making an extra row.)
Press firmly with your hand, or with a fondant smoother, all around the cake to ensure that the design will stick to the cake. (You can see my extra row in the photo below.)
The finished product: