http://www.wilton.com/fondant-leaves/WLTECH-37.html
Fondant Leaves
To create a variety of curved shapes, use both sides of Flower Formers to dry leaves. You can also add a colorful flair to leaves by brushing them with a mix of clear vanilla and icing color or use pearl dust and brush color onto leaves.
Skill Level:
Additional Information
Step 1
Roll out fondant 1/8 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Cut leaves using Cut-Outs?, cookie cutters or cutters from one of our gum paste decorating sets such as the Stepsaving Rose Bouquets Flower Cutter Set.
Step 2
For veined leaves, place leaf on thin foam. Using veining tool, mark vein lines, starting with center line. Add branch veins on both sides of center vein.
Step 3
Remove leaf from foam and let dry. For curved leaves, dry on flower formers dusted with cornstarch.
Ingredients
Tools
Products
Fondant Leaves is rated
out of
5 by
23.
Rated 5 out of
5
by
kathybaker from
This is a great completment to my fondant flowers. I take two different colors of fondant (2 different greens or orange and yellow) and roll them side by side, then attach them lengthwise, rolling the seam clean. Take the cutter and place half on one side of color and half on the other. This gives a double colored leaf. Turning the cutter different directions gives different looks. Using marblized fondant also looks good. When I am really in a wild mood, I use bright unnatural leaf colors, like purple, very whimsical. I also take the fondant ball tool and shaping foam and roll just the edges a bit thinner giving the leaves a smoother look. When complete, I use pearl dust to give it that extra umph!
Date published: 2010-12-03
Rated 5 out of
5
by
Dianejennings from
I really love the look of fondant leaves even with butter cream icing flowers. It gives the cake more depth in color. I use the juniper green color as that tends to look more realistic. Working with fondant is like playing with modeling clay. I can redo my mistakes to make the leaves and flowers, if I am making them, look real. When they are dry, you can wipe them off lightly, store them and reuse them if you want. Fondant is a very versatile product and the leaves make any cake with flowers a hit.
Date published: 2010-12-03
Rated 5 out of
5
by
nelliecakes from
I love how easy this is to do with the gumpaste shaping tools and yet it's still simple to accomplish with every day household items. I must have done this to a thousand leaves already!
Date published: 2010-12-06
Rated 5 out of
5
by
ayontz from
I made fondant leaves for my Thanksgiving cake and they looked amazing! I combined different colors of fondant together to give the leaves a marble look. I also cut the tops off of an egg carton and keep the bottom part of the carton. I then laid several of my leaves over the edges of the egg carton to give them different looks. My cake looked great!!!
Date published: 2010-12-03
Rated 5 out of
5
by
wawawight from
The cut out fondant leaves are a really easy way to add some foliage to your other flowers or the cake itself. A little veining and some petal dust and you are on your way to some beautiful cakes. In my experience I would recommend rolling the fondant out pretty thin to give it a more realistic look though.
Date published: 2010-12-06
Rated 5 out of
5
by
ME811 from
Fondant leaves look much better than buttercream. I recommend taking a fondant/gum paste class, a little technique goes a long way in making a cake beautiful. It is so easy to put details in the leaves and other flowers to make them look real. It's amazing.
Date published: 2010-12-03
Rated 5 out of
5
by
WannaBeRon from
These are beautiful and so easy to make. The Wilton set comes with S-M-L cut-outs so I often make some of each and keep on hand for last minute decorating needs. Looks great with Fodant Ribbon Roses.
Date published: 2010-11-30
Rated 4 out of
5
by
c*mia from
SUPER easy... to get a more realistic look i roll them fairly thin (not quite see through) and crumple up tissues into a cup and drop them in to dry they then form into more realistic shapes.
Date published: 2010-12-01