https://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:
None
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 4 out of
5
by
sweetjoy77 from
Although this is very time consuming, it is a wonderful alternative to icing flowers when you have not quite mastered the technique ( as I have not)
Date published: 2013-03-11
Rated 5 out of
5
by
tgil100 from
I like these because they are easy and quick to make.
Date published: 2010-12-06
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