1. Cover your cakes in desired colored fondant. I did the 4 inch in white, the 6 in red and the 8 was covered in Kelly Green. I suggest keeping your cakes chilled in between steps. Working on an ice cold cake makes applying the onlay patterns a lot easier.
2. Mix some of your left over fondant with tylose powder (I use a ratio of 1 pound fondant to 1 teaspoon tylose). Wrap each in cling film and set aside to relax the paste.
3. Make the chocolate ornaments (there are a number of tutorials available, I used the one by Swank Cake Design) and set aside.
4. To make our bottom tier, roll your sugarpaste out fairly thin ( I go to a 3 on my Kitchen Aid roller attachment). Dust your Clever Chevron Silicone Onlay® and place paste inside. To get the two tone effect, I put red paste on one side, white on the other. Use your rolling pin to ensure the paste is in the mold and the cutting blades are doing their job. Lightly brush the entire back surface of the onlay with gum glue and remove alternating stripes on each side. Apply the onlay to the cake and repeat until the entire bottom tier is covered. Normally I remove my onlay from side to side, but for the onlays used on the cake tiers here, I found peeling them slowly top to bottom gave me better results.