Roll out a small portion of fondant 1/8 in. thick; using pattern cut out bird outline. Allow to dry on cornstarch-dusted cake board. When dry, outline small sections of the bird with red royal icing using tip 3; using damp brush, pull icing from outline inward on design. Continue in small sections until bird is completely decorated. Let dry. Attach lollipop sticks to back of bird with royal icing; let dry.
Bake your favorite 2 layer cake recipe in 6 in. and 8 in. square baking pans; cool layers completely. Stack cooled 6 in. cake layers with your favorite filling on a cake board cut to size. Stack cooled 8 in. cake layers with filling on a foil-wrapped cake board. Prepare cakes for covering with fondant with buttercream. Prepare cakes for stacked construction.
Roll out fondant 1/4 in. thick. Cover cakes with fondant; smooth with Easy-Glide Smoother or hands. Stack cakes. While fondant is still soft, imprint bird design on cake sides using pattern and pin.
Decorate birds on cake sides using same technique as for topper in Step 1. Add tip 5 brown outline royal icing branches; pipe tip 366 green royal icing leaves. Add white tip 5 bead bottom border to both cakes.