Several days in advance: Make fondant blue bird topper. Tint 4 oz. fondant blue. Add 1 teaspoon Gum-Tex. Roll out 1/8 in. thick. Use patterns to cut out bodies and feathers. Let pieces dry 48 hours on cornstarch-dusted waxed paper-covered board. Brush edges with periwinkle Color Dust. Attach wings using fondant adhesive. Tint small amounts of fondant orange and black. Roll out orange 1/8 in. thick. Use pattern to cut two beaks; attach. Roll small black balls for eyes; attach. Tint 4 oz. fondant brown; reserve 2 1/2 oz. for cake trims. Add 1/2 teaspoon Gum-Tex to remaining 1 1/2 oz. brown fondant. Use Nature Mold to make four large and four small tree branches. Tape pattern to board and cover with waxed paper. Position two large branches over pattern, back side up, to form heart. Position two small branches, back side up, to form base. Overlay remaining branches, front side up. Attach pieces to each other with fondant adhesive. Let set. Turn over and attach remaining branches as above for strength. Let dry 48 hours. Brush with brown Color Dust. Attach birds with fondant adhesive. Roll small orange ovals for feet; attach. Attach lollipop stick to back of base using fondant adhesive, leaving 2 3/4 in. of stick extended at bottom to inset into cake.

Also, make leaves and flowers: Tint 16 oz. fondant moss green for leaves. Use Nature Mold to make: 14 large, 10 medium, 12 small leaves for top tier branches (sides); 42 small for top tier border; 20 large, 18 medium, 16 small for bottom tier branches; 74 small for bottom tier border. Brush with spruce green Color Dust. Make flowers using white fondant. Use Nature Mold to make: 10 small, 10 medium, four large blossoms for top tier; 18 small, 10 medium, 26 large for bottom tier. Brush blossoms with goldenrod or deep pink Color Dust. Let all dry on cornstarch dusted boards.

Finally in advance: Prepare base board. Cut hexagon base 1/2 in. larger than 12 in. pan on all sides. Tint 24 oz. fondant light moss green. Prepare and cover board with rolled fondant.

Bake and cool 2-layer cakes. Ice smooth. Prepare for Alternate 2-Plate Set-Up. Use reserved brown fondant and Nature Mold to make six large branches for top tier (cut 1 in. off each bottom end) and six large branches for bottom tier. Attach to cake sides using tip 5 icing dots. Attach leaves, borders and blossoms with dots of icing.

At reception: Assemble cakes with Separator Set. Insert topper.

* The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.