
Fall Cake with Pumpkin Decorations
4 hr 45 min
30% Off Clearance Items!
34 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing
Buttercream Frosting
Thinned Fondant Adhesive
Moss Green Icing Color
Orange Icing Color
Ivory Icing Color
Orange Color Dust
Red Color Dust
Spruce Green Color Dust
Lime Green Color Dust
Chocolate Brown Color Dust
Goldenrod Color Dust
Large biscuit shredded Wheat Cereal
Dimensions Large Pumpkin Pan
Dimensions Multi-Cavity Mini Pumpkins Pan
10 x 16 Non-Stick Cooling Rack
Fondant Roller, 9-Inch
Fondant Roller, 20-Inch - Fondant Tool
Fondant Trimmer
Fondant and Gum Paste Tools Set, 10-Piece
Decorator Brush Set
Fondant Shaping Foam Set
Flower Former Set
Leaves and Acorns Nesting Metal Cutter Set
Bamboo Dowel Rods, 12-Count
Decorator Preferred 9inch Angled Spatula
8 in. Cake Circle
10 x 14 in. Cake Boards
Silver Fanci-Foil Wrap
3 DAYS IN ADVANCE
Make fondant trims. Tint 5 oz. fondant moss green. Use 9 in. fondant roller with purple guide rings to roll out 1/8 in. thick. Use cutters from leaves and acorns metal cutter set to cut four small and four medium oak leaves. Place on cornstarch- dusted wave flower formers. Let dry 24 hours.
For tendrils, use fondant roller with pink guide rings to roll out remaining green fondant 1/16 in. thick. Use knife to cut eight to 10 strips, 1/8 in. wide x 10 in. long. Wrap around cornstarch-dusted dowel rod. Let set 5 to 10 minutes then slide off onto cornstarch-dusted board. Let dry 24 hours. Reserve excess fondant.
Tint 5 oz. fondant ivory. Roll out 1/8 in. thick. Use cutters from set to cut three large oak leaves and three large maple leaves. Place on thin shaping foam. Use small veining tool from 10-pc. gum paste/fondant tool set to score center and branching vein lines. Let dry 24 hours in various positions on cornstarch-dusted wave flower formers.
2 DAYS IN ADVANCE
Highlight leaves. For green leaves, mix equal amounts of spruce green and lime green Color Dust in a small bowl. Use dry brush and Color Dust mixture to highlight center veins. For ivory leaves, use dry brush and orange, red, brown, and goldenrod Color Dust to highlight leaves.
1 DAY IN ADVANCE
Bake and cool 2-piece large pumpkin cake and four mini pumpkin bottom cakes. Use firm-textured batter such as pound cake for large pumpkin. On large pumpkin, use knife to trim off leaves and stem from top.
Prepare buttercream icing following recipe directions. Use spatula and icing to attach halves together. Place large cake and one mini cake on foil-wrapped cake circles, cut to fit.
DAY OF CELEBRATION
Attach green trims. Use thinned fondant adhesive to attach three medium oak leaves between bottom and middle cakes and two small oak leaves to each mini cake. Use thinned fondant adhesive to attach two or three tendrils to each cake.
Use reserved green fondant to shape a stem, 11/2 in. high x 3/4 in. dia. at base. Use hands to taper and curve stem and pinch vertical ridges. Use thinned fondant adhesive to attach.
4 hr 45 min
1 hr 45 min
3 hr 30 min
1hr 25 min
4 hr 45 min
1 hr 45 min
3 hr 30 min
1hr 25 min
4 hr 45 min
1 hr 45 min
3 hr 30 min
1hr 25 min