Hi
I would like to know how this look is achieved. If anyone has done something like this, please share your technique.
thanks.
http://cakecentral.com//gallery/62853

she says it is done with a scallop cutter. It blocks out the site where she bought it. I think it is by fmm. I have them. GSA sells them. Look on GSA . under fmm products and see if you see them. hth

i have the cutters but cant seem to figure out how to get the fondant on straight and with out stretching.

anyone.......

I am no expert my any means, but my guess would be that the black was put on first, then cover with the white and just use the cutter revealing the black underneath. If the white was already on the cake, this would elimate stretching, no?

You need to let your fondant set up a little before you transfer it to your cake. Not to the point it is hard and cracking, but let it settle so it doesn't stretch a ton. Then roll it up on a small rolling pin (like an XL Cel Stick) and then un roll it onto the cake that has a bit of water brushed on so it will stick. Line up the top and cut any excess from the bottom and you have that nice even finish.

thankyou everyone.