If I were you I'd do a test run. The reason the bottom pic looks more pleated is because you fold the edge over to get that soft edge. My guess is if you didn't do the fold over and just cut panels it might work but two things to be careful with.
You need a very very clean edge if you just do panels. And fondant maybe softer so adding tylose might give it more stability. But it may dry out quicker than you want. It won't be shiny like that either...that's very much a chocolate thing. Have you worked with modeling choc before? Has she tried it? You and she both might like it better.
If it helps, here is a tutorial on the pleated look. You may be able to adapt it by using rectangles instead of triangle panels. http://www.keeponcaking.com/category/wedding-cakes/