Serves about 12.
In advance, tint 8 oz. fondant green and 1/4 oz. fondant blue. Using nature mold, make a variety of small, medium and large leaves with green fondant. Accent leaves by brushing spruce green Color Dust onto leaves. Mold birds using blue fondant. Let leaves and birds dry on cornstarch dusted boards.
In advance, mold small, medium and large white fondant flowers in nature mold. Accent by brushing on goldenrod and deep pink Color Dust. Let dry on cornstarch dusted boards.
Bake and cool 2-layer 6 in. round cake. Stack on foil-wrapped cake circle. Spatula ice with ivory buttercream icing.
Mold brown fondant branches in nature mold; place on cake sides, allowing some to peek over top of cake. Attach fondant leaves to cake bottom border, using dots of icing if needed. Attach remaining leaves and flowers to branches with dots of icing. Add fondant birds.