Make ruffles. Add 1 teaspoon Gum-Tex to 27 oz. fondant. Roll out 1/16 in. thick. Cut four strips at a time, 3/8 in. x 24 in. As you work on one strip, store others under plastic wrap. Place strip on thin shaping foam; thin one edge with large ball tool. Brush open panels of 12 in. cake with piping gel. Attach first group of strips to panel, thinned edge out, starting at bottom of panel. Position strips tightly together, folding over to create new rows and attaching the next strip where the previous strip ends. Support ruffles with facial tissue if needed. Continue cutting and attaching strips to fill open panels of all cakes.