Ombré ruffle cake

Ombré: (adj.) having tones of colour that shade into each other, graduating from light to dark                           (Source: OED online. Oxford University Press, March 2015. Web. 3 April 2015)

Ruffle: (n.) A strip of lace or other material, gathered along one edge to make an ornamental frill or decoration (Source: OED online. Oxford University Press, March 2015. Web. 3 April 2015).

So...strips of fondant icing, gradually becoming darker in colour, making frills to decorate the side of a cake!

There are several different methods to do this, mainly whether the frills face upwards (like mine) or downwards (a bit trickier as they tend to want to sit flat against the side of the cake).
I first covered each mini cake in white fondant. I had two lots of icing: one lot white and one lot green. I made up 5 shades with varying amounts of the white and green, kneading them well together until the colour was evenly combined.

I started at the top and used my pasta maker with the lasagne attachment to run strips through until very thin (number 2 on the pasta maker). I used strips about 10cm x 3cm, and then used a ball tool to make thin out and ruffle one long edge. Then  after wetting the other long edge with water, I stuck it on to the cake, pleating and gathering it slightly as I went.

Each layer of icing goes over the top of the previous, finishing with the darkest at the bottom.
I found the following tutorial helpful.

Source: https://www.youtube.com/watch?v=ucjsOcitN1c