Make cake. Prepare batter following recipe directions. Bake and cool cakes. Prepare buttercream icing following recipe directions. Stack and fill for a 2-layer cake, 4 in. high.

Cover cakes with fondant. Use spatula and buttercream icing to lightly ice cake. Cover cake with black fondant.

Decorate cake. Use fondant roller with orange guide rings to roll white fondant 1/8 in. thick. Use fondant trimmer to cut 18 fondant strips, each 1/4 in. x 4 in., and 34 fondant strips, each 1/8 in. x 4 in. Store strips under storage board.

Use damp brush to attach strips to side of cake, beginning with a wide strip. Working to your right, attach a narrow strip 3/8 in. from the wide strip. Attach another narrow strip, 3/8 in. from the previous narrow strip. Attach a wide strip 1/8 in. from the previous narrow strip. Continue around cake in this placement pattern.