Geometric Black and White Cake Tutorial

I like geometric designs and am particularly fond of the black and white color scheme. I’d seen this pattern before online, usually in home décor, such as on carpets and even staircases, but never on a cake. Accepted the challenge!

My tastes are all over the place. I like delicate feminine cake designs, but I’m also a sucker for a bold geometric pattern. I knew I had to create this design into a cake when I saw it, and I’m delighted to share my Black and White Geometric Cake technique with you.

To me, the black and white color palette is timeless. I dislike clutter and like a clean, modern appearance (but not necessarily modern look). That simply makes me feel better.

And, to be honest, I can be a little Obsessive about some things. I’m not too horrible at things like making sure all the heads on paper money face the same way and I don’t mind how orderly my silverware drawer is, but I am a bit finicky about lining things up and making sure there aren’t any funny angles. That’s probably why I adore geometric patterns so much.

This cake combines my OCD, love of geometric patterns, and black and white color scheme.

Now let’s get started with the instruction so you can create your own. ( Oh, and I’ve included a tutorial for making the glittering red fondant looped ribbon here: Fondant Looped Bow Instructions

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Supplies You’ll Need:

  • I made two cake layers (a 10 square for the bottom and an 8 square for the top) (Both were 5 tall) Try this Vanilla Bean Cake, which is my personal favorite!
  • Fondant in black and white
  • Cutters for squares (I used the 1 size)
  • Pizza cutter in miniature (for cutting the fondant strips on the top and bottom)
  • For your mixer, use a little fondant roller or a pasta roller attachment.
  • Fondant roller, large
  • 12 inch square cake base
  • Dust of black petal

Preparing the squares:

The first step is to cut out all of your squares. As you attach them to your cake, you want them to be dry and solid so they don’t get deformed.

I simply used my KitchenAid mixer’s pasta roller attachment, but you could also use a fondant roller.

Roll out your black and white fondant pieces on your roller attachment at a level 1 or 2. You don’t want things to be too thick, but you also don’t want them to be too thin.

Roll your fondant out and cut squares in each colors. Cut out more than you think you’ll need since some of them may become deformed and you’ll want options. In the end, I used 45 pieces (18 black and 27 white) on the top layer and 55 pieces (20 black and 35 white) on the bottom tier. To fill the vacant area, there will be a band of black fondant on the top of the top layer and the bottom of the bottom tier.

Place the cut-out squares on cake boards dusted with cornstarch to dry. I left mine like this for a few days.

After they’re dried, brush off the cornstarch. To make the black squares even darker, sprinkle them with black petal dust. If you do this, keep in mind that you must be very cautious while connecting them to the cake since you may transfer some of the black dust to the white squares. (Trust me on this.)

Putting the Cake Together:

Cover your cakes with fondant now. (For this project, you’ll need square cake tiers.) I went for white, but you could use all black if you wanted. I covered my cakes with paneling because I wanted extremely straight lines and sharp angles (I love the paneling method for square cakes.) After I had my fondant on the cake, I let it set up for about an hour.

As you wait for the fondant to set up, arrange your squares in a design.

I knew that by measuring, I would have a half-inch empty area on each layer, so I chose to add a black band.

Since I planned to add the black band to the top of the top layer, I began connecting my squares to the top tier from the bottom up. I attached the squares with shortening. Using water, believe me, is a bad idea. I’m fairly certain you’ll have to shift these tiles about a little, which won’t happen if you’ve glued them on with water. I applied a little shortening to the back of each square using a brush. They’ll hold perfectly well.

Continue moving the pattern up and adding the squares to your cake. You will have to tweak the squares from time to time, but that is why you used the shortening to attach them.

After you’ve completed the top layer, you may go on to the bottom tier. Remember that we are working from the top down as you place the squares on the bottom layer (the opposite of what we did for the top tier, because there will be a band of black fondant along the bottom.) There should be no break in the pattern where the two layers meet in the center.

Just keep adding them. I’ll be patient. Indeed, it takes time.

When you’ve placed all of your squares, you may need to make some adjustments. The good news is that you used shortening to connect the squares, so you can move them around! If you get any black petal dust on some of your white squares, just remove that square off and replace it with one of the spares you prepared. (This was something I had to do multiple times.)

Finishing the Black and White Geometric Cake:

After you’ve arranged the squares the way you want them, stack the top layer on top of the bottom tier. Don’t forget to add supports to the bottom layer and place the top tier on its own cake board.

After they’re piled, roll out some black fondant and cut a strip for the top and one for the bottom to fit the area on the cake. You may connect them using shortening, water, or piping gel.

That’s all! You may embellish it with flowers or a loopy ribbon, or just leave it as is. You now have a super-cool Black and White Geometric cake that is sure to wow.

This cake would make an excellent birthday cake for someone who is contemporary and fashionable, but it would also make an excellent wedding cake for a couple that wants something a bit different from the ordinary.

Please tell me what you think!

Don’t forget to check out the instructions for the glitterylooped bow here!


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