Ingredients 10 ounces used Decorator Preferred White Fondant, 24 oz. Fondant Icing 10 ounces used Decorator Preferred White Fondant, 24 oz. Fondant Icing cornstarch Cream Cheese Frosting Cream Cheese Frosting Tools Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 20-Inch - Fondant Tool 20inch Rolling Pin Guide Rings Maple Leaf Comfort Grip Cutter Fondant and Gum Paste Tools Set, 10-Piece Fondant and Gum Paste Tools Set, 10-Piece Fondant Shaping Foam Set Fondant Shaping Foam Set Wave Flower Former Set 8 x 3 in. Round Pan Spatula Instructions Click to mark complete - Make leaves 2 days in advance. Roll out fondant 1/16 in. thick. Use cutter to cut 10 leaf shapes. Place leaves on thin shaping foam; score veins with veining tool. Let leaves dry in various positions on cornstarch-dusted wave flower former. Reposition leaves after 3 or 4 hours. Let dry overnight. - Airbrush leaves 1 day in advance. Apply yellow, then touches of red airbrush color following set instructions. Apply brown in vein area. Let set, about 10 minutes. Turn over leaves and repeat. Let dry overnight. - Make layered cake. Bake and cool two 8 in. cake layers. Fill and stack cakes on cake plate for a 2-layer cake, 5 in. high. - Ice cake. Spatula ice cake with cream cheese icing. Use edge of spatula to create lines on sides and a spiral on cake top. - Position leaves. Use dots of icing to attach leaves to cake sides in various positions.
