

Autumn Leaves Cake
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AmountCake serves 16.
Ingredients
2 cups all-purpose flour
1 1/3 cups granulated sugar
1 ablespoon + 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup Softened butter
1 cup milk
1 teaspoon Pure Vanilla Extract, 4 Oz.
2 eggs
caramel ice cream topping
Ready-To-Use White Decorator Icing - 1 lb. Can
24 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing
Rolled Fondant Primary Colors Multi-Pack
Rolled Fondant Natural Colors Multi-Pack
Green Brush-On Color
Yellow Brush-On Color
Orange Brush-On Color
Tools
Fondant Smoother
9 x 2 in. Round Pan
Leaf Cut-Outs
Decorator Brush Set
Color Tray
Rolling Pin
10 in. Cake Circle
Gold Fanci-Foil Wrap
Instructions
Click to mark complete
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.
- Cut cake into 2 layers. Combine 1/2 cup icing with ice cream topping; spread between cake layers. Lightly ice cake with remaining icing.
- To Decorate: Roll out and completely cover cake with white fondant. Smooth with palm of hand or Easy Glide Fondant Smoother.
- 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.
- Position on cake, attaching with brush dipped in water; smooth edges with fingers, to cover entire cake.
- For border, roll out colored fondant 1/8 inch thick. Using smallest leaf cutter, cut out leaves in various colors.
- Attach to bottom of cake using brush dipped in water.
- Create leaf \"veins\" using thin ropes of colored fondant or painting them on using Brush-On Color.
Notes
How To
Reviews
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