Decorate cake. Use fondant roller with blue guide rings to roll black fondant 1/16 in. thick. Use fondant trimmer to cut 96 fondant strips, each 1/4 in. x 1 1/4 in. Cut ends of strips at 45° angles, cutting half of the strips with top and bottom angles in one direction and the others with the angles opposite. Store strips under storage board.
Use cake dividing chart and cake marker to divide cake into 12 even sections, approximately 2 in. apart. Mark height at 1 in., 2 in. and 3 in. at each section. Mark height in center of each section at same heights.
Use damp brush to attach strips to side of cake. Starting with bottom row, match up angled ends of strips to form a V, having bottom of V at bottom of cake and top of V at 1 in. mark. Work around cake for first row, making 12 V's and trimming slightly if necessary. Second row will start at 1 in. mark and end at 2 in. mark; third row will start at 2 in. mark and end at 3 in. mark; final row will start at 3 in. mark and end at top of cake.