Decorate cake. Use fondant roller with orange guide rings to roll red fondant 1/8 in. thick and at least 7 in. x 26 in. Use fondant trimmer to cut 9 fondant ribbons, each 3/4 in. x 26 in.
Place a ribbon on thin foam lightly dusted with cornstarch. Use large ball tool to gently move along one long edge of ribbon to thin and ruffle the edge slightly. Repeat to ruffle each ribbon.
Use brush and piping gel to brush a 1/4 in. stripe of piping gel just below top edge of cake. Attach straight edge of ruffled ribbon to cake along gel line, having ruffled edge extend above top of cake. Brush subsequent lines of piping gel just below straight edge of previous ribbon and attach ribbon, working to the bottom of the cake.