Make ruffles one day in advance. Use 20 in. fondant roller with blue guide rings to roll out gum paste 1/16 in. thick. Use largest Cut-Out from set to cut a circle. Move cutter down 1/2 in. and cut again. You will need 50 crescent-shaped pieces to make all ruffles. Place pieces under storage board flap until ready to ruffle edges.
To ruffle edges, position piece on thin shaping foam. Use large ball tool from set to shape ruffles on top edge of piece. Repeat to make 13 pieces for 6 in. cake, 17 pieces for 8 in. cake and 20 pieces for 10 in. cake.
Use damp brush to attach ruffles 1/4 in. from top edge of each collar and crossover piece.