Wanting to know how to make the edging at the top of the cakethat looks scalloped. And if anyone knows what edging is used in pink around the bottom. Any help is greatly appreciated. Thanks!

http://www.dragonflydoces.com/english/pasta-classicos/pasta-verderosa.jpg

(sry couldn't get the pic to post)

The top is done using a stainless steel crimper, the bottom is done using one of those edging cutters that FMM makes (or similar).