Zebra stripes on buttercream, how??

Fondant stripes will work just fine on buttercream.  If the buttercream has already crusted, you just have to moisten the back of the piece of fondant with water, thinned piping gel, or thinned corn syrup (I just use water) and lightly rub the fondant after you place it on the cake to be sure it is completely in contact with the cake.

I did one  and the stripes works great just take a paint brush and dip into water dont get it too wet or it will bleed onto the cake and tap them down with your finger,

Sorry, I have never tried rolling fondant out on anything other than a fondant mat, On Cake Boss they roll it out on there counter tops , but they dust it first with corn starch (I think thats what they use)  , And Im thinking that the sheets might be easier to use, Not sure though !!!!

I never use a mat.  I roll it directly on the table top for large stuff, and I have a glass cutting board that I use the smooth side for rolling fondant for smaller stuff.

I absolutly LOVE the sugar sheets! Especially for zebra stripes. The Wilton brand already comes on black and for $4 you can cover a 12"-14" cake depending on how you cut the stripes and the distance apart you place them. No rolling fondant! Here are a few of my pics where I have used the Wilton sugar sheets

Here is another cc discussion for zebra stripes.

http://cakecentral.com/t/716658/zebra-stripes-in-buttercream

You can use scissors or an Xacto, if the sugar sheets are brittle. 

Quote:

Originally Posted by tazmycat 

Hey Doramoreno,  Funny, my grandaughter that I am making the cake for is named Brianna.  And the pink is also what she wants.  The sugar sheets sound like a life saver to me as I have never worked w/ fondant before.  Do you cut them w/ scissors or what?  Any other tips?  Do you moisten them before attaching them?  Gosh, I think I love you.

Aww how sweet! Thank you! They are so easy to work with. I prefer to use an exacto knife but you can certainly use scissors. Don't leave the sheet out in the open air because they will dry out and crack when you cut them. They are flexible and will stay like that for a good hour I would guesstimate. Attach them to your buttercream before it crusts. If it has already crusted you can brush a little water on the back of the sheet and then attach. Don't saturate it though because it will melt or tear or bleed. I just cut long pointy stripes, not too thick or thin. You can google Zebra Stripes to get a more realistic looking pattern. Have fun with it!

Here is a buttercream cake I made, frosted with white vanilla buttercream and covered with zebra stripes I made from purple sugar sheets.  I used kitchen scissors to cut them out.