Hey ladies!

In a few weeks I have to make a cake for a friend of mine!

I have a photo attached of what she wants:

Does anyone happen to know how to make the ruffle look of the bottom tier and what tool is best to use?

Thank you!

i would pipe that quickly with a rose tube that has been flattened slightly to have a narrower opening--'quickly' so that the icing cannot warm up in my hand and look wilty--

i'm sure some of us would head right for the fondant--you could roll the outside edge with a ball tool--i'd practice applying the ruffles to the cake until i was comfortable/successful--an idea for you is to chill each section a bit before applying--i'd use a timer--

or use modeling chocolate but it's not super white--

or use a combo of fondant (for the white color) & modeling choco (reduces stretch)

i'd pipe it--hands down the easiest way

I've not done these ruffles, but have watched many tutorials and read many things.  Roll super thin and take your fondant tool that is straight with a point at one end and rounded on the other.  They take the tool and lay it flat, but pointed end to you and rounded on the fondant and roll it over with a little pressure and ruffle.