Can anyone help me ? I have someone wanting a cake similar to this but I’m not sure how they got that texture on this gold fondant and how you make the white fondant look torn around the edges? 
The gold part of the tiers appear to be textured ganache to me, but you could achieve the same look by texturing fondant with a dresden tool, toothpick or similar. If you use ganache, you could mix gold luster dusts with melted cocoa butter to make a paint or for fondant, you would mix gold luster dusts with alcohol to make the paint.
The torn effect is created by unevenly trimming the fondant around the top edge and appling it around the tier instead of draping it over the top. The ends are overlapped and the top end left loose and trimmed unevenly for the torn effect. The edges are then accented with gold (again gold luster dust mixed with alcohol).
Crumpled up foil? Crumpled it up. Unfold and use like an impression mat?
Looks to me like they took a palette knife to dark/milk chocolate ganache then painted it gold.
Also you can dry brush ganache to get gold like that, I use antique gold but I can't remember the brand, it is considered edible in Aus. You could also spray it with an edible gold.
Quote by @%username% on %date%
%body%