Thanks everyone!
SharBear: I just hand cut modeling chocolate into strips (about 1 1/2 inches wide) and rounded the ends. Then I used a ball tool and a toothpick to thin out and fan/ruffle the edges until it looked how I wanted. Then I attached them to the cake by folding the straight edge at a 90° angle and applying piping gel. I just trimmed the length of the strips as I went. I covered the cake in BC first.
You can find a more detailed tutorial on cakecentral.com by bebegirl1969. I read it before I did my cake, so my method is very similar to hers.
