Wow. I don't know but its really pretty!
I think you may be spot on, Onceuponacake. I would think they would need to be dried so they wouldn't droop downward. I'm wondering if they are rounds of fondant/gumpaste, a little larger then the layer below, that have been ruffled on the edges?? Pretty cake though.
A friend of mine told me they are made ahead of time. I think the centers of them would need to be cut out because putting three ruffles would elevate the tier above it too much. At least that's what I think lol.
NO way to know unless someone who has done it replies or I do it lol.
i don't know how those were made--i made these and dried them advance--placed them in sections after the cakes were stacked--i covered the joins with the cur-li-qs--they do crack easy--joining three together could not have been a picnic for the author of your cake--
if i made the cake in your picture i would try to make the ruffley rings as i stacked the cake and have supports ready to be put in place to hold them up--and i'd use the fridge to stop the ruffles from moving--and i'd let it set up for a good while before delivering--and as onceuponacake said, i'd also use rings rather than full circles that cover from side to side--
but that is a thought--if you used full circles of fondant --and made the holes for sps in advance and squoshed the ruffles between cake pans--so they would be accurate--and let it dry up nice--that might really work good too--but it would have to be made very carefully--cakes just the right height--idk i would be so freakin' easy to crack them--
more than one way -- have to practice that well in advance huh
i'm gonna guess that's a petite cake but idk--
sorry the photo is not the best
Those are made with modeling chocolate. Lauren Kitchens just did a new class on Craftsy about using modeling chocolate and she showed how to do those in one of the cake designs.