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.
Cake serves 20
Prepare 2-layer cake to be covered with fondant by lightly icing with buttercream.
Cover cake with fondant; smooth with Easy-Glide Fondant Smoother.
Roll out pastel green fondant and use leaf Cut-Outs to cut large and medium leaves.
Roll out primary green fondant and use leaf Cut-Outs to cut medium and small leaves.
Attach large pastel green leaves with damp brush, attach medium primary green leaves on top of large leaves.
Attach small primary green leaves with damp brush.
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.
A simple way to add color and visual interest to a cake. Cutouts are fondant shapes that can be made in a variety of sizes and colors.
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.
Quick tip on how to attach your fondant accents to your fondant covered cake.