Rolling Pin
Spring Leaves Cake
Boost dimensional interest by strategically stacking fondant leaves shaped with Leaf Cut-Outs. Create realistic leaf veins using a Cutter/Embosser Tool and a Green Icing Writer.
Ingredients:
- Easy-Add Ready-To-Use Rolled Fondant Pastel Colors Multi Pack Add to shopping list Ready-To-Use Rolled Fondant Pastel Colors Multi Pack
- Easy-Add Ready-To-Use Rolled Fondant Primary Colors Multi Pack Add to shopping list Ready-To-Use Rolled Fondant Primary Colors Multi Pack
- Easy-Add Green Icing Writer™ Add to shopping list Green Icing Writer™
Makes:
Cake serves 20
Techniques Used:
Tools:
- Easy-Add 8 x 2 in. Round Pan Add to shopping list 8 x 2 in. Round Pan
- Easy-Add Leaf Cut-Outs™ Add to shopping list Leaf Cut-Outs™
- Easy-Add Roll-N-Cut Mat Add to shopping list Roll-N-Cut Mat
- Easy-Add Cutter/Embosser Add to shopping list Cutter/Embosser
- Easy-Add Easy-Glide Fondant Smoother Add to shopping list Easy-Glide Fondant Smoother
- Easy-Add Rolling Pin Add to shopping list Rolling Pin
- Easy-Add Brush Set Add to shopping list Brush Set
- Easy-Add 10 in. Cake Circle Add to shopping list 10 in. Cake Circle
- Easy-Add Silver Fanci-Foil Wrap Add to shopping list Silver Fanci-Foil Wrap
Instructions:
Step 1
Prepare 2-layer cake to be covered with fondant by lightly icing with buttercream.
Step 2
Cover cake with fondant; smooth with Easy-Glide Fondant Smoother.
Step 3
Roll out pastel green fondant and use leaf Cut-Outs to cut large and medium leaves.
Step 4
Roll out primary green fondant and use leaf Cut-Outs to cut medium and small leaves.
Step 5
Attach large pastel green leaves with damp brush, attach medium primary green leaves on top of large leaves.
Step 6
Attach small primary green leaves with damp brush.
Step 7
Use ridged wheel of Cutter/Embosser Tool to create veins in medium pastel green leaves and attach to bottom border with damp brush. Use Icing Writer to add vein lines to primary green leaves.
