i can understand where you're coming from about the wedding cakes...yes, they can be stressfull.

for a three tiered cake you can always make it easier on yourself by assembling the bottom two tiers and taking the top tier separate!

I did one row at a time. Not sure if I could pull off one continuous line! It really took no time at all.

Okay. Good to know! I don't think I'll be doing her wedding cake, but now I really want to try that technique! I'll just have to find another reason to make a cake.

Oh, you can *always* find a reason to make a cake!

Just looking at the two cakes, I'd argue that the first one is gumpaste based on the top row on the tiers, but I could be wrong.

I know the question has been resolved, but here's a video I did of the stripes in buttercream, it's just done with a spatula.

Nah, you're right, it's buttercream, the edges are too rough and ripped. Plus, the top edge of the bottom tier is the width of a piped row.

http://acaketorememberva.blogspot.com/search?q=ruffle+cake

These ruffles are individual, made from various fondant/gum paste, fondant/modeling chocolate combos. Ruffles range fron teeny to very deep, and from refined to messy. Some are tissue thin and purposely shabby looking.

I made my ruffles a week ahead and used my Kitchenaid pasta attachment. I used 2/3 Pettinice and 1/3 modeling chocolate. It was time consuming but easy.

I'm having trouble telling the BC from the fondant ruffles just with a picture.

Costumeczar, your ruffle cakes are awesome! You are my ruffle cake guru!

In person, there is a big difference in the buttercream ruffles and the fondant blend ruffles.

I envy you guys who found it easy to get the buttercream ruffles in straight lines. I felt like I needed an elecric slow-revolving turntable.