In advance: Make fondant pieces. Tint fondant: 6 oz. red (add 1/2 teaspoon Gum-Tex), 2 oz. light green, 2 oz. dark green. Roll out 1/8 in. thick as needed. Use pattern to cut 3 birds (reverse pattern for 1). Use cutter to make 4 dark green and 5 light green holly leaves (after cutting, adjust cutter, position and recut to vary sizes).
Roll 13 red berries, about 1/4 in. diameter. Let dry on cornstarch-dusted board. Attach Cookie Treat Stick to back of top bird using fondant adhesive. Pipe tip 2 dot eyes. Also: Cover base board with rolled fondant.
Bake and cool 2-layer cakes. Prepare and cover with rolled fondant. Prepare for Stacked Construction. Brush top areas with Piping Gel and sprinkle on Sparkling Sugar. Tint 3 oz. fondant brown and roll out 1/8 in. thick. Cut 2 tapered branches, 9 in. and 12 in. long, about 3/8 in. wide. Use Piping Gel to attach fondant branches, holly leaves, berries and 2 birds to cake sides. Insert top bird.
* Combine Christmas Red with Red-Red for red shown.