When decorating cakes, fondant can be an entertaining alternative to the more traditional butter-cream frosting, and it creates a smoother and cleaner covering for the cake. In addition to its impeccable appearance, fondant also can be cut and molded easily into a variety of shapes and designs. Creating a checkerboard pattern is one way to use fondant's versatility and make your cake stand out.
Roll out white fondant with a rolling pin on a flat surface dusted with confectioners' sugar. Make the fondant no thicker than 1/4 inch and no thinner than 1/8 inch so that it is flexible but sturdy. Repeat this process with black fondant.
Cut squares out of the white fondant and the black fondant with a square cookie cutter. Cut out only three or four squares from each fondant at a time so that the shapes do not dry out before you can use them.
Place a thin layer of butter-cream frosting on the back of each fondant square, and attach the squares to a white fondant-covered cake in an alternating color pattern. Align the squares properly, and press them tightly against the cake to create a clean checkerboard pattern.
Keep fondant at room temperature to achieve the best results. Fondant that is too cold can crack easily, and fondant that is too warm can become gooey.
A light dusting of confectioners' sugar on your fingertips, rolling pin and work surface will keep your fondant from becoming too sticky. Do not overuse confectioners' sugar, however, or your fondant will dry out and begin cracking.
Smooth out cracks in fondant by rubbing the fondant with your fingertips and a small dab of shortening.
Cover fondant that you are not actively using in plastic wrap to prevent it from drying out too quickly,
To add more flair to a cake, use different colored fondants in the checkerboard design.