Bake and cool cake. Prepare to cover with fondant. Tint fondant and roll out 3/8 in. thick. Imprint design using Imprint Mat. Transfer fondant to cake and smooth using
hands; trim excess as needed.
Pipe tip 2 vines and leaves in imprinted areas; add additional scrolls as needed. Use tip 2 to outline and fill in flowers; add tip 1 dot centers. Shape birds from 5/8 in. balls of fondant; some facing left, some right. Use FoodWriter to draw black beak and dot eye. Position on cake, attach with icing.