Wow! That sugarveil site is interesting. Watch the video. The possibilities in cake decorating are just endless.
I think it may even have been a textured mat (oooooooor light cover panel...)..
http://www.facebook.com/photo.php?pid=3018675&id=111752518573#/photo.php?pid=3018675&id=111752518573
http://www.facebook.com/photo.php?pid=3018675&id=111752518573#/photo.php?pid=3237256&id=111752518573
possibly textured the fondant...laid piece over cake surface...protect area you don't want colored...apply blue dust to surface(it'll settle into crevices) the wipe off excess....then, apply molded lace pieces...
I was thinking sugar veil with hand piped details
If you download the 2nd cake, and look closer, it is definately NOT sugar veil.
And if you look at the two cakes posted above - although they are done in fondant, they are the same texture as the first cake posted (and they are all done by RBI) I think that they are referring to the lace pieces themselves as being done with sugar veil.
Jennifer Matsubara(?) did a neat trick with sugarveil on one of the challenges...the one where the designer was coming out with a new line of clothes and they had to compete to show their cake at the debut or fashion show...she produced a lace by laying the actual fabric (tulle, I think) onto a large surface then applied sugarveil over the surface and smoothed out to a thin layer...removed the fabric and was left with ...aaaaaaaaaah, crap! I don't remember the steps!
Edited for spelling 
I think that they are referring to the lace pieces themselves as being done with sugar veil.
oooooooooooh, I thought they meant the netting look
they could be sugarveil...brushed into a lace mold...I don't think they're handpiped....I'm leaning toward fondant for them as well...
ETA: I soooooooo take that back...it could be executed nicely with brush embroidery...okay...that's my final take on it...
ETA: I just looked at his other lacework cakes without the netted effect...(that man has got a serious variety of lace pieces in his arsenal!) They're all soooooooo thin and fine...it could be either!
Loucinda,
the reason why I say it is piped is because I enlarged the photo I attached in my previous post. I THINK to see these tiny peaks you sometimes get when piping dots quickly and not going over them again with brush. But I agree, texture the buttercream would go much faster.
A texture mat would produce those points as well if it weren't dusted well or if the icing was tacky in those areas...
I know I won't be trying it. I wonder if she realizes how much a cake like this would cost. I told her if she wanted to try something similar with the appliques (?) and the bow, I could pull that off. I really hate telling someone no, or turning down a sale. But....I am so not willing to ruin someone's wedding cake. 
did you see on the one video? It shows an upclose view of a grey version of the blue one posted by OP.
I emailed him and inquired...doesn't hurt to try, eh? His reply, along with that video(I soooooooooo would love to attempt the rose one!), satisfied my own curiosity about it.
I've read this thread through as the cake is gorgous and I wanted to know how it was done too. all4cake, you are a great detective...and it makes sense that it comes from RonBenIsraelCakes. He's awesome. So great that he emailed you back!
I almost peed myself! 
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