I was a bit nervous to make an Eiffel Tower Cake. I knew it would be structurally challenging. I found a great resource online for the pattern – four sections tall by four sides. I knew it would be necessary to make each hand-piped section as perfect as possible in order for the structure to stand. I must admit, it was easier than I thought. I guess it starts with a good quantity of perfect Royal Icing. I use Royal Icing a lot in my cake designs, so I am familiar with the consistency needed for various handwork, from pulling strings, to a stiff icing needed for this project. And the piping tip is equally as important. I used a #3 for most of this, and a #2 for filling in small holes. Allow the pieces to dry overnight or 2 nights, and use icing to start building each layer. If you plan on creating a similar structure, follow these tips, and shoot me any other questions. My final fear: delivery. I was on edge of what this structure would do while traveling. It never did a thing – thank goodness. C’est magnifique!