Knead the fondant until it is soft like playdoh, there should be no cracks or creases, the fondant should be smooth.
Dust the work surface with confectioner’s sugar.
Roll out the fondant to ¾ inch thickness (just enough to cover one side of the cake). Do not flip the fondant over to roll, only roll on one side.
Lay the fondant against the side of the cold/frozen cake.
Cut out the shape of side one with the xacto knife.
Roll out more fondant and repeat for sides 2 and 3.
Lightly mist the icing or the fondant with water on the side being adhered to the cake.
Press gently onto the cake and adhere each of the sides to one another with a little bit of water.
Dust the work surface again, knead and roll out the green fondant for the “icing” on top.
Roll it into a long triangle, and drape it over the top.
Lift up the overhang and add a small amount of water where you want the icing to hang over the sides.
Use a Xacto knife to carve the squiggle lines mimicking the appearance of a drip icing.
Roll the blue fondant into a log.
Press the log down with two fingers, the more imperfect the better for the “filling” in the slice of cake.
Adhere with a very small amount of water onto the blue fondant, it should be tacky, not wet.
Place on the side of the cake. (repeat twice per side)
Roll a thick, long log of white fondant for the “swirl of icing” on top of the cake.
Circle it around itself until you have the swirl, set aside.