How do you get the even top scalloped eges like on the top of each tier on this cake? Does that question make sense?
http://www.flickr.com/photos/its-a-piece-of-cake/4056947038/in/photostream

You'd cover the whole cake in turquoise fondant then cut out a circle of yellow fondant - one size larger than the top tier you'll place it on. Place a template you've made over it then cut out the scallops. To make the template cut out a circle the same size as your yellow fondant (out of waxed paper) fold the paper in half then in quarters then in eights - keeping the paper folded, cut one scallop on the bottom - through all folds - when you open it up all eight bottoms or rims will have the same size scallop. Use this as your template and cut the yellow fondant according to the template then dust the top of the turquoise cake with powdered sugar and arrange the yellow scalloped fondant on top and over the sides. If you don't use powdered sugar between both then it will stick immediately and you won't be able to rearrange it. Then just outline with royal.

thank you so much Denise! I would have never thought of that, you explained it perfectly!!

thank you denise!! I've been trying to figure out the best way to do the scalloped edges as well.

Great technique!