This cake was a combination of 3 different techniques.
For the quilting pattern I taped two toothpicks 1 inch apart on the ruler and then went around the cake poking a hole every inch, (the second toothpick goes into the hole already made and the first pokes the new hole.) To cut my angle I used a file folder because it was stiff enough to hole its shape but could still bend around the cake. I made my template the height of the cake and two inches at the base. I then could use it at each toothpick mark to angle down with my rolling tool going one direction all around the cake and then turning it over and going back the opposite direction to create the criss cross pattern. (For the smooth frosting technique go HERE. For my swirl pattern technique go HERE.)