AThose edges are crimped. You just need a crimper to pinch the soft edges of your fondant. Then you can paint them silver or leave them.
Yes, it's a closed curve serrated crimper, like this one here. www.pmecake.co.uk/essential-equipment/990-closedcurveserratedcrimper34in.html?search_query=crimper&results=34
It looks as if the decorator crimped all the way round the edge, then came back with a Dresden veiner tool and made little lines above and below the crimped line where the individual crimps meet. Very pretty
Thank you both soo much!!
Can it be done to crusting buttercream?
Glad it helped! I don't work much with buttercream, but I don't think it would hold up to being crimped.
AI can't imagine it working the same way with buttercream - you need the flexibility and smooth finish of the fondant for crimping.
Thank you again :)