Make 4 tassels for each tier. Roll out white fondant 1/16 in. thick. Cut a 4 x 2 1/2 in. wide rectangle. Cut 1/8 x 2 in. deep slits on bottom edge with knife. Roll up strip. Pinch and shape uncut top into a ball. Cut a 1/4 x 1 in. strip. Wrap around tassel under ball, attaching with fondant adhesive. Trim ends for a 2 1/2 in. long tassel. Attach to cake corners with adhesive.