Help with this modern ruffle type cake!

this looks pretty similar, maybe you can direct message the person. Good luck!

http://cakecentral.com/g/i/2846201/pale-blue-fondant-ruffles-accented-with-gum-paste-fantasy-flowers-2nd-place-intermediate-tiered-division-at-the-2012-white-rose-cake-show/#order=1655&albumId=84&nextId=false&prevId=false&imageId=2846201&imageESOId=3793628&fullUrl=%2Fg%2Fi%2F2846201%2Fpale-blue-fondant-ruffles-accented-with-gum-paste-fantasy-flowers-2nd-place-intermediate-tiered-division-at-the-2012-white-rose-cake-show%2F%2F&fullSrc=http%3A%2F%2Fcdn.cakecentral.com%2F5%2F57%2F900x900px-LL-57fa08e9_2012WhiteRoseCakeShow014.jpeg&thumbSrc=http%3A%2F%2Fcdn.cakecentral.com%2F5%2F57%2F50x50px-ZC-57fa08e9_2012WhiteRoseCakeShow014.jpeg&description=Pale+blue+fondant+ruffles+accented+with+gum+paste+fantasy+flowers.++2nd+Place+Intermediate+Tiered+division+at+the+2012+White+Rose+Cake+Show.&original=http%3A%2F%2Fcdn.cakecentral.com%2F5%2F57%2F57fa08e9_2012WhiteRoseCakeShow014.jpeg&setName=Blue+Ruffles&urlSlug=pale-blue-fondant-ruffles-accented-with-gum-paste-fantasy-flowers-2nd-place-intermediate-tiered-division-at-the-2012-white-rose-cake-show

i believe that you would have to carve it to get the same look

maybe do a 9x8x7x6 and carve off the difference

boy that blue one in the link is pretty too

and i think the fondant + tylose or cornstarch is the way to go imo

That's a Charm City cake:

http://charmcitycakeswest.com/blog/

Its near the bottom of the page.

I'm with K8Memphis - I'm not sure you want a 2" difference in the sizes of your tiers - that might be too much of a difference.   I think you could do a pretty good job with tiers with a 1" size difference though. 9-8-7"  - and you might be able to get away without a whole lot of carving that way.   And definitely the fondant + tylose! Good luck - can't wait to see your interpretation!

I don't think you have to carve it, you can see on the left where the 3 tiers start. I'd use a 6/7/8 and a lot of fondant.
 

If I made this, I would use a 6,7,8,9,10,11 single layer cakes, (with the boards between the 7 and 8, and the 9 and 10, ) and carve it into a cone-like shape. 

Maybe have a trial with modeling choc that way it wouldn't need to be undressed and would taste great! ....my fear would be that it'd take too much support before it set again after getting soft from working it.... but it might be an idea :-) plus it's easier to hide seams in modeling choc than fondant with tylose; so you can place your ruffles in shorter, more manageable sections..... I'd trial that firs then go with fondant or GP if that was a failure :-)

upon further reflecion

to get this same proportion you need a cake that would be about 15 inches tall

from about a 9 on the bottom to a 6 on top

then the ruffles make it taller and wider looking

but the 15 inches tall is important

so i'd definitely use some serious suppport into some foam under the bottom board

and keep it out of the breeze!!!

can't wait for pictures!!!

Quote:

Originally Posted by Crazy-Gray 

 

Maybe have a trial with modeling choc that way it wouldn't need to be undressed and would taste great! ....my fear would be that it'd take too much support before it set again after getting soft from working it.... but it might be an idea :-) plus it's easier to hide seams in modeling choc than fondant with tylose; so you can place your ruffles in shorter, more manageable sections..... I'd trial that firs then go with fondant or GP if that was a failure :-)

You could always spray it with "keyboard cleaner" to freeze it... hahaha