This cake was incredibly fun to decorate. I covered a 6" double barrel cake, 8" double barrel cake and base with black fondant then stacked them as usual. Placing the cake on a rotating base made things easier. After the area around and under the cake was covered in wax paper I prepared runny royal icing in four colors, each with a knife to splatter with.
The stronger you swing the dipped knife at the cake the thinner the splatter lines. I rotated the cake as I splattered until I felt it looked balanced and evenly coated. If the royal icing is too runny it will run down the cake and look muted so test the consistency before beginning.