The contrasts of light and dark, smooth and scalloped, lift this earth-toned cake above the ordinary! Cut the leaves using all six sizes of smooth and scalloped edge cut-outs from the Leaves Double Cut-Outs Set.
Make fondant leaves 1 day in advance. Use 20 in. fondant roller with blue guide rings to roll out reserved ivory fondant 1/16 in. thick. Use leaves double cut-outs to cut the following leaves in ivory fondant.
Largest cut-out (1 1/4 in. x 2 1/4 in.): 22 using crinkled side, six using smooth side
Second largest cut-out (1 1/16 in. x 2 3/8 in.): 11 using crinkled side, four using smooth side
Third largest (7/8 in. x 1 15/16 in.): five using crinkled side, seven using smooth side
Third smallest (3/4 in. x 1 11/16 in.): 12 using crinkled side, three using smooth side
Second smallest (9/16 in. x 1 1/4 in.): five using crinkled side, three using smooth side
Smallest (1/2 in. x 1 in.): seven using crinkled side, two using smooth side.
Use small end of veining tool from set to vein all leaves on thin shaping foam. Let all leaves dry overnight, large leaves on cornstarch-dusted wave flower formers, small leaves on cornstarch-dusted flower forming cups, using both sizes.
Make cakes. Prepare batter following recipe directions. Bake and cool two 8 in. and two 6 in. cake layers.
Prepare buttercream icing following recipe directions. Tint ivory. Prepare, fill and stack 8 in. and 6 in. cakes for 2-layer cakes, 4 in. high. Place cakes on cake boards, cut to fit. Use spatula and icing to ice cakes lightly.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.