Let's Get Started:
Geometric Surface Design
- Create a grid the same height and half the circumference of the bottom tier. Use this layout to duplicate the other half of the grid on the other side of the cake.
- Next, create a single triangle template that fits inside the individual sections of the grid. Use this template to cut the individual triangles out of fondant.
- Create a gradation palette with nine steps of color transitioning from white to red.
- Using the grid from Step 1 and the various shades of colored triangles from Step 3, plan out the gradation for the bottom tier of the cake.
5. Using the gradation palette from Step 3 as a guideline, create all of the various shades of fondant that you need for the ombré. Add Tylose powder to the fondant to stiffen it up so it would hold a perfect triangle shape.
6. Cover the bottom tier in fondant and then line up the printed grid from Step 1 with the bottom and top perimeters of the cake. Pin the grid in place. Next, take a pin and poke a hole at each intersection. This serves as a guideline to help determine proper alignment when placing the triangles.
7. Following the graduation layout from Step 4, cut triangles with the paper triangle template from the matching shades of fondant and glue them to the surface of the cake with sugar glue.
Fanned Triad Topper
8. For the topper, create a template with eight equilateral triangles. Add more Tylose powder to the pre-colored fondant to stiffen it up even more. Then, use the template to cut out each of the triangles from the eight various shades of pre-colored fondant. Allow the triangles to dry flat for a few days until completely firm.
9. Once the triangles are dry, glue them together to create a fan of triangles. Start with the biggest red triangle and proceed to overlap and glue each of the following triangles on top of the next. I used pieces of folded paper towel to support the triangles that were lifted in the air.
10. Allow the topper to dry overnight and then glue it to the top tier with royal icing.
"Cake Masters Magazine – May 2016"