A Little Autumn Spice Cake
This beautiful but simple cake will add a Little Autumn Spice to any fall gathering. Surrounded by fondant leaves, this pumpkin apple spice cake, paired with some hot cider, will keep the fall chill at bay.
Cake serves 12.
One day in advance: Make leaves.
Tint fondant following project directions; roll out 1/16 in. thick. Using mini cutters, cut approximately 8 leaves of each color in various shapes.
Position on thick shaping foam. Thin edges with large ball tool from confectionery set; move to thin shaping foam.
Score vein lines using small end of veining tool from set. Let dry on small flower formers dusted with cornstarch; to vary shape, position leaves on inside and outside of flower formers.
Grate chalk and a small amount of cornstarch through tea strainer; brush on leaves.
Combine 24 oz. of fondant with 2 teaspoons of Gum-Tex?.
Divide fondant into 6 portions; tint light orange, dark orange, light yellow, dark yellow, light red, dark red.
Bake and cool cake; position on plate.
Position leaves around cake.