Spring Leaves Cake Zoom

Spring Leaves Cake

Boost dimensional interest by strategically stacking fondant leaves shaped with Leaf Cut-Outs. Create realistic leaf veins using a Cutter/Embosser Tool and a Green Icing Writer.
Makes: 20 Servings
Skill Level: None

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Step 1

Prepare 2-layer cake to be covered with fondant by lightly icing with buttercream.

Step 2

Cover cake with fondant; smooth with Easy-Glide Fondant Smoother.

Step 3

Roll out pastel green fondant and use leaf Cut-Outs to cut large and medium leaves.

Step 4

Roll out primary green fondant and use leaf Cut-Outs to cut medium and small leaves.

Step 5

Attach large pastel green leaves with damp brush, attach medium primary green leaves on top of large leaves.

Step 6

Attach small primary green leaves with damp brush.

Step 7

Use ridged wheel of Cutter/Embosser Tool to create veins in medium pastel green leaves and attach to bottom border with damp brush. Use Icing Writer to add vein lines to primary green leaves.

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8 x 2 in. Round Pan

8 x 2 in. Round Pan

10 in. Cake Circle

10 in. Cake Circle

One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.

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.

Create interesting color combinations and dimension by layering fondant cut-outs.

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