Hi! I'm not sure what the technique is called. I'm pretty new at cakes but I think that this was done in BC and with one of those x-large tips. Maybe a large rose tip? I would also say that you would work the "stripes" from the top down alternating the side that you start on to create the layered look. I'm not sure but that's how I would try it and then tweak it from there to get it right. I think you can also do this with fondant strip rolled thin. Hope this helps!
8/29/11 at 7:09am