Cover each tier with different color fondant. Stack cake using preferred method. Cut the chocolate transfer sheet in a strip long enough to fit around each cake. You may need to tape strips together to make it long enough-- tape smooth sides. The strips should then be cut to 2 1/4" in height. Place the cut transfer strip on top of a silicone mat, or parchment paper, raised side up. Place the thin size perfection strips on both sides of the transfer sheet. Pour melted coating over half of the transfer sheet, spreading it to nearly the edge. Use a cookie sheet with a straight edge and drag over the perfection strips - these strips allow for consistent thickness. Quickly lift the transfer sheet with the wet chocolate onto a clean area of the parchment paper to give the chocolate piece a clean edge. Allow to set up until it is almost set (generally 5-10 minutes). Don't let it set too long, or it will crack when you try to put it around the cake. Quickly pick up the strip and put around the cake. Let set for 20-30 minutes. Remove transfer sheet. Repeat with other tiers.
Use light brown and chocolate fondant to hand model 3 acorns to go on top of cake. Use chocolate buttercream and #4 tip to pipe ball trim along top and bottom edge of edge transfer sheet band. Roll chocolate fondant very thin and use cutters to cut out each letter and attach to cake with piping gel to form words.