I got this idea from someone who posted a link to a web site on the forum. Sorry I donât remember who posted or the site link. Next time I do one of these I will cut the petals/feathers narrower and put at least twice as many rows. I only had about 50 full sheets of paper and had to stretch it to cover all three tiers. Tips are dusted with luster dust. This was a 12â tall cake. One 8âx3â two 6âx3â and one 4âx2â collared for an extra inch of height. I then torted each layer and filled with chocolate ganache. I used only one cake board between the two 6â pan layers to prevent collapse. I then doweled through all layers into bottom cake board. I left ¼â of the dowel sticking out of the top. Iced with butter cream and covered with fondant. CUTTING: I cut the wafer paper in half length wise, measured 1â wide by 3 ½â tall petals/feathers leaving them attached by a slight strip at the bottom. I only had about 50 sheets of wafer paper, I should have had 100 or more and made the petal/feathers 1/2 â wide by 3 ½â tall. I pulled each petal/feather through my fingers to curl it then dusted each tip with dry luster dust. I tried to wrap the strips, starting at the top of the cake, but they wouldnât curve the way I liked so I attached each one individually with royal icing. When I receive my next order of wafer paper I will experiment to see of a hole punch hole at the strip between each petal will allow the curve I want.