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.