Using different color combinations, marble red, yellow, orange and small amounts of chocolate and white fondant together in different color combinations; roll out 1/8 in. thick. Cut marbled fondant using leaf and acorn cutters (35 used for design as shown). If desired, place on thin foam and vein leaves with veining tool. Place leaves in cornstarch-dusted flower formers to dry.
Bake and cool tree-shaped cake. Place on foil-wrapped cake board cut to size and shape. Prepare for fondant by lightly icing cake with buttercream.
Roll out chocolate fondant 1/8-in. thick. Cover cake with fondant, gently smoothing fondant with hands.
Pipe tip 3 moss green buttercream icing outline vines. Add fondant leaves with dots of icing.