Thanks in advance!
Here is what my customer is looking forhttp://thevegasweddingplanner.com/2009/10/12/wedding-cakes-color/
just my opinion :
1. Looks like 4 square cakes for base layer, crumb coat, chilled then shaped for that tapered look. Frosted then covered in the fondant. (Don't forget wooden dowels to support top layers)
Add strips of black fondant for the "iron" look.
(I put in fridge until need it some say don't put fondant in refrig.)
2. Each round layer is separately covered in fondant (on cake board) and then black fondant cut into the stripes for the "iron" work. Make sure to put support dowels in each layer.
3.Stack all layers and place 1 dowl from top all the way down to the bottom to secure when you are completely done. (I usually sharpen one end slightly so that I can hammer from top down and go through the boards easily)
Hope this helps
Addition to the great advice above, maybe you could use a diamond impression mat, if you have one, to guide your black fondant strips placement. It will look quite off if they don't line up perfectly. No pressure there!
Also, I have an herb cutter that cuts thin strips nicely. I don't know who makes it off-hand, but it has a green handle and it's a roller with many blades that makes quick work for things like those thin strips. If that doesn't make sense to you, I can snap a pic and send it to you. Just PM me.
I think I actually got it at the grocery store. Similar to this link (hoping it works):
You could maybe also use a fettucini cutter if you have a pasta maker?