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Autumn Leaves Cake

Autumn Leaves Cake is perfect for a chilly fall afternoon. The cake is flavored with cinnamon, nutmeg, and caramel. The gorgeous decorations are created with colored fondant and Cut-Out Leaf Cutters.


Difficulty: Medium


Step 1

Preheat oven to 350°. Spray baking pan with vegetable pan spray.

Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.

Step 2

Cut cake into 2 layers. Combine 1/2 cup icing with ice cream topping; spread between cake layers. Lightly ice cake with remaining icing.

Step 3

To Decorate: Roll out and completely cover cake with white fondant. Smooth with palm of hand or Easy Glide Fondant Smoother.

Step 4

Use colored fondants to create leaves: roll out fondant 1/8 inch thick, either directly from the package, combining colors to create new colors or marbling 2 or more colors. Using the largest leaf cutter, cut out 3 or 4 leaves at a time in various colors.

Step 5

Position on cake, attaching with brush dipped in water; smooth edges with fingers, to cover entire cake.

Step 6

For border, roll out colored fondant 1/8 inch thick. Using smallest leaf cutter, cut out leaves in various colors.

Step 7

Attach to bottom of cake using brush dipped in water.

Step 8

Create leaf "veins" using thin ropes of colored fondant or painting them on using Brush-On Color™.