3 DAYS IN ADVANCE

Make birds. Knead 3 tablespoons Gum-Tex into 24 oz. black fondant. Use 9 in. fondant roller with pink guide rings to roll out 1/16 in. thick. Use patterns and sharp knife to cut out five birds. Let dry 48 hours away from sunlight on cornstarch-dusted boards. Reserve excess fondant for branches.

Make branches. Use reserved fondant to roll 11 tapered logs, 3/8 in. to 5/8 in. dia. x 3 in. to 11 in. long. Use scissors to cut tops off of five to seven logs to create split branches. Cut side slits for lower branches. Use small veining tool from 10-pc. gum paste/fondant tool set to score bark lines. Shape branches in assorted positions and support with crumpled paper napkin. Let dry 48 hours on cornstarch-dusted boards.

2 DAYS IN ADVANCE

Prepare cake base. Cover silver cake base with 24 oz. red fondant.

1 DAY IN ADVANCE

Bake and cool 6 in., 8 in. and 10 in. cakes. All cakes are 4 in. high (two layers, 2 in. high). Divide 78 oz. of white fondant into four equal portions. Tint four shades of gray using black icing color. Marbleize gray fondant.

Prepare buttercream icing following recipe directions. Tint small portion gray. Prepare and cover cakes with rolled fondant. Prepare cakes for stacked construction. Position on prepared cake base. Use tip 5 and gray icing to pipe bead bottom borders.

DAY OF CELEBRATION

Attach branches. Position branches around base of cake. Melt black Candy Melts candy according to package directions. Use melted candy in a cut parchment bag to attach branches to cake. Trim to fit as needed. Let set, 3 to 5 minutes.

Complete birds. Use black FoodWriter edible color marker to color two lollipop sticks. Use melted black candy to attach to top two birds. Chill until firm, 5 to 10 minutes. Insert into top tier, trimming sticks as needed to vary heights. Use melted candy to attach remaining birds to cake sides. Let set, 3 to 5 minutes.