For center swag, cut a 5 x 5 in. piece, gather and attach, ending 3 in. from bottom edge. For top piece, cut a 6 x 7 in. piece, gather and attach, overlapping top edge of cake. If necessary, use toothpicks to hold swags in place until completely dry. Remove toothpicks when dry. Mark vine design below swag and pipe using tip 2 and thinned fondant. Pipe tip 6 bead bottom borders on all cakes using thinned fondant. Attach flowers to cakes with thinned fondant.