How do you do the ruffle on the bottom tier of the cake?
I would guess you take a long piece that you have rolled out and just kind of ruffle it around making sure you have gathers at the top and then covering the top edge with the next layer. But... is there a better way or a better technique?
I did something similar before, except with the bottom edge tucked underneath, and I did it with sections rather than one long piece. You can hide the seams under the folds really easily.
PM the person who did the cake, s/he'll probably be glad to give you instructions!
I've done this, it's covered in Kerry Vincent's "Romantic Cakes" book. You do it in sections because one long piece will be way too hard to handle. As the previous poster said, it's really easy to hide the sections because the folds overlap each other. The rest is pretty much at you say.
it's definitely lots of pieces, not one long piece.
It like making vertical swags, using multiple pieces around the cake as you go. I recently did one (its in my photos). Its fairly easy to do. HTH.
Having also made a few cakes like that, I would recommend that you use a cake board (the size of the tier ontop of the drapy tier) and then outline it with an exacto knife. That way you can see the line and not go past it.
What happened to me was that I kept laying the fondant on top and it was laying where the next tier should lay. I had to take a knife and cut all of the fondant out of the way, stick the new tier down, cut some more, etc. So you want to make sure that it's completelyout of the way.
I hope this makes sense.