Each cookie serves 1.
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.
Tint fondant a light green; roll out white fondant, 1/8-in. thick. Lift fondant onto imprint mat; with rolling pin, press fondant into mat. Cover cake with imprinted fondant.
Pipe tip 2 green buttercream vines and leaves in imprinted areas; add additional scrolls as needed. Use tip 2 to outline and fill in white buttercream flowers; add tip 2 yellow dot centers.
Shape birds from 5/8 in. balls of fondant. Use black Foodwriter to draw black beak and dot eye. Position on cake, attaching with dots of icing.