Decorate cake. Use fondant roller with blue guide rings to roll remaining chocolate fondant 1/16 in. thick. Use third smallest [1 5/8 in.] round cut-out to cut five circles at a time.
On parchment paper or clear area of mat, arrange four circles in two rows of two so they form a square. Place round cut-out over center of the square and cut a crescent shape from each circle.
Use damp brush to attach the four crescent shapes to the fifth circle, aligning outer edges. Store under clear sheet of storage board. Repeat until you have 32 bases with four crescents attached to each, rerolling fondant if necessary.
Use damp brush to attach layered circles to cake, starting at the bottom edge and spacing circles about 3/4 in. apart to complete bottom row. For center and top rows, stagger and attach circles in the spaces between the circles in the previous row.