another pic I like i saw it somewhere in CC andI loved it , I am working in replicating it , 
the first and third tieres has golden layer underneath and I think the flowers cut out of fondants and connected by RI
the second tier has nice shiney colorhow can i achieve the draping and the color
I've been thinking about the draping of the middle tier (which is something I'd like to try for my mother's day cakes this weekend)... It looks like it's been covered in one relatively thin piece of fondant, possibly mixed with a little tylose or gumpaste to help it hold its shape. Or possibly not, depending on how fast you could work (not sure if that would dry TOO quickly to achieve the draping you want)... If you were to use regular fondant, you might have to have a setup to hold each ruffle while they dried, because you couldn't dry each part separately. However, the ruffles themselves are quite small, so the fondant might hold up well enough to dry on its own, but without trying it, I can't give you any positive answer. I'll definitely be trying it this weekend though, so if that's not too long for you to wait I can give it a go and get back to you?
How did it work out for you? I absolutely LOVE this cake! The second I laid eyes on it I decided that this will one day be my wedding cake (maybe with a different color underneath).
How did it work out for you? I absolutely LOVE this cake!
I haven't tried it yet! I was going to try it this week/weekend 
I'll let you know how it comes out (probably a disaster, but at least something we can learn from XD)
That cake is beautiful and I can't wait to hear how the draping goes! Would you add luster dust to the fondant or just dust it after the ruffles? Silly question I know but it seems like to this newb that you'd need a lot more luster dust if you add it to the fondant. Also the lace pattern, do you really think it's connected by RI? I saw this cake somewhere and I was wondering how the heck they got that lace work, I thought maybe a cutter of some sort but now I'm really curious!
hi i haven't done draping, but i've seen how to do a drape swag, i would think it's the same theory, look on utube, i've seen cake boss do it, you lay it flat and gather it. as far as your luster dust and you just want it on the middle cake i'd put it on the cake before you put it togeather, and you can put it on with a brush like a make up brush you really don't have to touch the cake you can kind of flick it on with the brush if you don't want to put to much on then you can see if you want more or you can just brush it on.
OP, can you please post the link to this cake? I would like to add it to my favorites but a search hasn't been successful. Thanks!
.... Also the lace pattern, do you really think it's connected by RI? I saw this cake somewhere and I was wondering how the heck they got that lace work, I thought maybe a cutter of some sort but now I'm really curious!
I agree with the OP that the lace was created with cut-out pieces of fondant connected with royal icing. The fondant can be cut by hand or with mini-cutters. Some you find in stores with the polymer clay supplies, or search the web.
I have a young bride that posted that pic on my facebook for an August wedding. I love that cake! There was no link though.
I have a viagra cake to do and did a search and this cake was in the results 
But here are the links! The decorator is Amy Beck Cake Design in Chicago.http://www.amybeckcakedesign.com/
The link to Bride's magazine http://www.brides.com/blogs/aisle-say/2011/04/lace-wedding-cake.html
And this is the photographer's blog, you can see the back! http://www.claryphotoblog.com/2010/09/mark_and_gina_1.html(Plus a pic of the bride cutting it that looks like she is having a moment of some sort 
)
shanter - Thanks for the clarification, what a cool idea! Yes my rookieness is clearly showing throw.
Annabakescakes -
(Plus a pic of the bride cutting it that looks like she is having a moment of some sort
)
Lol, that is not the pic I would want posted on the photographers blog but the rest of the pics were beautiful, thanks for sharing![/quote]
A very beautiful one, can't wait to see the results !
My thoughts on how that middle tier was achieved: Buttercream!
After you do you normal crumb coat.. you then shape a layer of buttercream into a bunching effect. Then put cake in fridge to get buttercream cold and then cover. You can shape the buttercream under the fondant if you are not completely happy with the look.
I am assuming this is how it is done. but I have recently discovered that I can manipulate buttercream under fondant to create ridges and other effects.
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