one 20cm cake covered with white sugar paste (or another color of your choice)
250g white gumpaste
turquoise food colouring gel (Wilton aqua colour)
75g gold fondant
chevron silicone mould
edible glue
mix icing sugar / cornstarch
Instructions
Colour the gumpaste in turquoise with a bit of colouring gel, knead. Sprinkle the silicone chevron mould with a little icing sugar/cornstarch mix. Spread the gumpaste finely (the ideal is to use a pasta machine, thickness 3). Pressing the dough in the mould well. Flatten with a rolling pin.
Using a thin knife, remove a chevron every two. Spread a little edible gum on the chevrons remaining in the mould. Then press the mould directly on the cake with your hand. Then gently peel off the mould, the chevrons remain on the cake. Repeat 2 or 3 times to go around the cake.
Finally add the gold chevron using the same technique. For this one, you can remove the chevron from the mould first than apply it on the cake.
Finish by cutting flowers in turquoise gumpaste with cookies cutters of different sizes and layer them with a llttle edible glue in between. Add a gold ball in the center and let dry in a curved shape. Make a ring in foil of the diameter of the largest flower and put over a sheet of absorbent paper. Put the flower of the paper and leave to dry for 12h. Once the flower is dry, stick on the cake with a little edible glue and a small ball of white fondant.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/10/gateau-chevrons-miami/