I had a couple of people request instructions on how I made my "Tutu on Dress Form" cake so rather than typing a bunch of PMs I thought I'd post it here for all who may be interested.
The bodice is carved from a 6" two layer cake and the dress form/shoulders are formed from rice krispie treats (RKT). They were made on a cake board that has a hole for a center dowel punched through the middle. Most of the cake got carved away, so next time I'd probably make it all from RKT, which would add stability, too. I covered it all in buttercream to fill in the gaps in the RKT and to build up the chest to the shape I wanted and chilled that well. Once I was ready to fondant it I pulled it out of the fridge to let the icing soften slightly so that any lumps in the icing could be smoothed away under the fondant. I covered the whole bodice with a rather thick layer of flesh colored fondant to avoid any lumps from the RKT to show through. I then rolled out a long band of pink that I wrapped around the torso. I used a sharp knife to trim the neckline into a heart shape. I then rolled out another wide band of pink fondant with a healthy dose of tylose powder in it. I set the fondant over 4 or 5 skewers and rubbed my finger over the fondant between the skewers to create pleats. After allowing that to set for a few minutes, I slid the skewers out and pinched the center of the band together, forming the pleated look of the bodice. I moistened only the top of the first pink band and applied the pleated one to the torso carefully wrapping it around the body-sure to cover up the top of the first band. I then moistened the back of the cake to secure the second band to the body. I placed a rose I'd made the day before at the pinched part.
The skirt is made from an 8" round. I carved the top layer at an angle. Iced it in buttercream and covered it with a thin layer of fondant. I then rolled out a long strip of fondant with a healthy dose of tylose powder the length of the diameter of the skirt. I used a frill cutter to cut the scalloped edge of the skirt, leaving a 1 or 1 1/2 cm. band of fondant above the frill cut. I used a frilling stick to roll over the scallops, thinning and ruffling them. I then moistened the base of the cake and applied the strip of fondant around the cake at that 1 cm band above the frills and resting the frilled scallops on the cake board. I repeated this process putting another layer of frill above the first one. I tucked some paper towel under the upper layer so that the frill would stand out slightly when dry. I repeated this process ,several times, building the ruffled frill up the skirt till I reached the top edge of the cake. Finally, I rolled out a large circle of the fondant w/ tylose and trimmed it round w/ a 10" cake pan as a guide. I used my frill cutter to cut the scallops around the circle and thinned and ruffled as I'd done before. I placed this circle on top of the cake, propping up the ruffles, again, with paper towel. I inserted dowels for support. I also inserted a pointed center dowel that was long enough to lower the bodice onto through the hole in the bodice's cake board. I wrapped a fondant ribbon around the waistline and added a fondant bow and voila!
ETA: Boo Hoo! I can't see my picture! But you can see it in my photos.
Thank you so much! That truly is original and it looks amazing!
thank you so very much for being so kind and posting instructions. Your cake is simply elegant. Classy. Beautiful. Im in love with a cake! ( is that normal?) For me it must be because I keep smiling when I look at it!
Amazing job. Thank you for making ME want to do better.
Jessika 
This is AWESOME! Thanks for sharing but I hardly doubt I will ever attempt it. Thanks for showing us the picture and sharing your skills with us. I'm in awe.
) You're all very welcome. and thanks for your kind compliments!!
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