Patterned fondant, mokume gane technique

Preparation steps

• Prepare early skinner blends in the desired colors, I used red, yellow, black and white, a mixture of half-and-half fondant and sugar clay except for black where pure fondant had to go because of the color. Instructions for skinner blend are here: https://www.youtube.com/watch?v=Ad0KmwKyVx8 For mokume gane technique, I used layers of skinner blends in various techniques instead of monochrome layers, and I separated them with layers of white (pure Sugar clay) or black. I used different stamps (before using stamps sprinkle with starch and shake off the excess so it doesn’t stick) to get different sarees as well as different combinations of skinner blends. Here you have a video for the mokume gane technique, with fondant / sugar clay mixture the same is done, only you don't have metal / translucent layers. To coat the cake, roll out the white fondant and then stick thinly sliced ​​slices of various mokume gane patterns on it, you can also use various canes (instructions here), apply a little egg white to the fondant if necessary if it is not sticky enough and cover it with plastic wrap to do not dry until you cut additional mokume gana slices. If you use sugar clay, it will stay soft much longer than when you use fondant. The higher the percentage of fondant in the mixture, the faster it will dry. Finally, when you have glued everything, put baking paper over everything and lightly run your hand to align everything. Then roll the fondant over the rolling pin (with baking paper so it doesn't stick if you roll it more than half, you can just use the rolling pin for support like here) and transfer to the cake and carefully coat it and cut off the excess at the bottom. From the skinner blend, cut out the letters for "happy birthday", stick them on the cake and put baking paper over it, then flatten them so that they are imprinted and the surface is as flat as possible. From the simple pieces of mokuma gane you can make butterfly wings using a wing veiner as a stamp. Cut out the wings, then place them to dry on the welded aluminum foil along with the body of the black fondant butterfly, when completely dried stick to the cake using royal icing.