The technique I am trying to find out information on is when you have a fondant covered cake and then it looks as though you have another piece on the top that comes down say half way kind of like a large scallop type look - the obvious way to do this to me is to free hand it, but when I see it on cakes, it always looks so uniform and clean.
Hope this makes sense.
I visualize 2 very different things as I read your description. Could you attach a picture of a cake that has the effect you want?
Better yet, you could just PM the creator of a cake that has that effect.