Does anyone know how to do this?

You know how you have a fondant covered cake then top it off with another sheet of fondant then you put scalloped edges on that 2nd sheet of fondant, so it appears like you have 2 colors on one cake? (hope I'm describing it clearly enough )

Do you a) roll out the 2nd fondant sheet cut out the scalloped edge and then place it on the cake, or b) cut out the scalloped edge once the fondant is already on the cake? Because I'm thinking if you do letter A wouldn't the fondant stretch out and deform the edge you just cut out?

My vote is for the first choice (a).

I'm thinking that you may not get a clean cut once the fondant was on the cake.

There was a thread asking about this not too long ago, and some suggestions from more experienced members was to actually use a piece of fondant that you cut the scallop shape into and than you wrap it around the bottom of the cake to give the look of the scallops. Instead of draping over the top. (Hope that makes sense).

I would do option a) Because your cake is already covered with fondant, there should be not need to play around too much to place it. Cut the size correctly and then place it on. If you are unsure of whether it is going in the right place, make sure the first layer is dry and then you will be able to move the top layer of fondant if you are not happy where it goes.

Cheyanne25 mentioned that you could wrap around a scalloped edge at the bottom - this is also a good option, particularly if you are not confident on doing option A. Use a straight edge and cut out your pattern/scallop and then simply stick it to the sides of the cake at the bottom. It can only go on straight if you keep your straight edge level with the bottom of the cake.

Best of luck,
Kim

I just did this a few weeks ago!

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1417453

I covered the top tier in pink fondant, then cut the violet "tier cap" from fondant and placed it over the pink tier. I did not dampen the top of the pink tier so that I could slide the cap around. Once in place, then I lifted the scallops ever so gently and dabbed a little moisture under them so they would adhere.

But FIRST, I practiced with paper. I cut the scalloped cap out of paper, using a petal pan as a guide, but deepened the scallops. I used the paper pattern to cut out the tier cap.

It really was much easier than I thought. Good luck!

Thank you, Makeitmemorable! I had not decorated a cake in several years, having grown weary of friends and family badgering me for cakes. At that time, I was working way too many hours to accomodate, so I packed up my stuff and sent it to the basement.

Well, of course, enter one granddaughter... and all that has changed.

I learned so much from making this cake, and my interest has been renewed and exponentially increased to the point where I hope to make decorating a licensed post-retirement career.

..... Welcome back to the fold - look forward to seeing more cakes from you!