• Start by slicing 3 triangle shapes from the sheet cake. You will end up with 4 but only need 3, the 4 will leave the cake non-sturdy.
• Next, add frosting to the layers and stack the 3 layers. Chill if necessary (see notes).
• Frost the outside of the cake with a fluffy buttercream or ganache.
• Smooth out the buttercream, correcting the shape of the cake with buttercream.
  

Fondant Instructions for Panelling the sides

• Knead the fondant until it is soft like play-doh, there should be no cracks or creases, the fondant should be smooth.
• Dust your work surface with powdered sugar.
• Roll out the fondant to ¾ inch thickness (just enough to cover one side of the cake). Do not flip the fondant over to roll, only roll on that one side.
• Lay the fondant against the cold/frozen cake.
• Cut out the shape of side one with the X-acto knife.
• Roll out more fondant and repeat for sides 2 and 3.
• Lightly mist the icing or the fondant on the side being adhered to the cake.
• Press gently onto the cake and adhere each of the sides to one another with a little bit of water.
• Dust the surface again, knead and roll out the green fondant for the “icing” on top.
• Roll it into a long triangle, and drape it over the top.
• Lift up the overhang and add a small amount of water where you want the icing to hang over the sides.
• Use a X-acto knife to carve the squiggle lines mimicking the appearance of a drip icing.
• Roll the blue fondant into a log.
• Press the log down with two fingers, the more imperfect the better for the “filling” in the slice of cake.
• Adhere with a very small amount of water onto the blue fondant, it should be tacky, not wet.
• Place on the side.  (repeat twice per side)
• Roll a thick, long log of white fondant for the “swirl of icing” on top of the cake.
• Circle it around itself until you have the swirl, set aside.

Outline in black

• Add black fondant to the clay extruder, and use the small circle attachment (but not the smallest circle).
• Outline your entire cake in the black fondant adhering with a tiny bit of water.
• It’s best to apply it on the cake itself just get it tacky enough to stick.
• If it breaks that's super ok!  It is supposed to look sketched!  Broken black lines help make it look more like a cartoon.
• Add additional embellishments if you’d like.

To clean up the cake:

• You can use vodka or lemon juice to get any remaining powdered sugar off the fondant once the cake has dried.  The alcohol content in both will have it evaporate and dry quickly while leaving the cake without any extra powdered sugar on it.
• Serve and enjoy when ready!