Any ideas on how to fix this cake? I'm not sure what happened, I did not make this cake. The Bride & Groom want to save the top tier, and an old boss called and asked me to help. 

I've done BC pleats with piping but this does not look piped to me... should I just scrape away the extra BC to get the scalloped effect? The good thing is I can use the BC from the bottom tier to fix the top.

Any help/ advice/ tips/ suggestions would be GREATLY appreciated! 

The cake is currently in a walk-in cooler in a restaurant (they catered the wedding). Do I need to let it come up to room temp before I start working with it? Need to have it fixed by tomorrow.