Stock up on black and white fondant and let's get started:

To make the stripes & dots:

• Bake, stack and cover with Satin Ice fondant 4 square cakes.
• Roll out black fondant and cut out bands in various widths using a ruler as a straight edge and a pizza cutter/exacto knife.
• Start with the top tier and apply the fondant strips to the cake using a protractor to keep your edges straight and clean. Apply the strips with water and paintbrush.
• On the third tier - apply horizontal stripes. You can measure them out by using various width ribbons. Roll out a thin layer of white fondant and cut strips in various widths - use the ribbon for guidance.

• Once the strips are complete, cut out varying size dots using round piping tips. Arrange your design on a mat with a ruler to get the spacing correct.
• Brush the dots with water and apply the design to the cake. Do this to all four sides of the cake.
• For the bottom tier - make a template (as seen above) by folding a piece of paper and using a round cutter. Once done cutting the template, unfold on mat and arrange dots on the template to figure out the spacing.
• Take your template and pin to the bottom tier of the cake. Using a paintbrush apply water to the back of each dot and apply above the template. Repeat this step on the other sides of the cake.

To create the anemone flower:

• Roll out the pink/red fondant - cut out 10 petals with cutter.
• Insert wire into petal and thin out edges with ball tool. Next press petal into mold and let the pressed petal dry on a crinkled piece of paper towel.
• Mall a ball of black fondant and insert a hook wire and shape with fingers. Tie the stamens with floral tap and next add the dried petals to the stamen one at a time securing with floral tape.
• Dust the center of the flower with green and the edges of the flower with light and dark pink/red to give it contrast.
• To complete - insert the finished flower off-center on the top of the cake.

To see more beautiful work by Ron Ben-Israel - be sure to check follow him on social media: @rbicakes & @RBICAKES