Leafy and Luscious
- Buttercream Icing
- Cake Boards
- Confectionery Tool Set
- Dowel Rods
- Easy-Glide Fondant Smoothers
- Fanci-Foil Wrap
- Flower Former Set
- Metal Cutter Set, Leaves and Acorns
- Pan, 10 inch round
- Pan, 7 inch round
- Parchment Triangles
- Ready-To-Use Rolled Fondant, Chocolate
- Tip, No. 7
Prepare 2-layer cakes for rolled fondant and stacked construction. Cover cakes with about 1&½ packages fondant; smooth with Easy Glide Smoothers.
For top of 7 inch cake, using maple leaf cutters and fondant rolled about 1/8 inch thick, cut 8 small and 4 large leaves. Use veining tool from confectionery set to score veins on leaves; dry on large flower former.
For 2-tiered cake, using maple leaf cutters and fondant rolled about 1/8 inch thick, cut 56 large and 52 small leaves; score veins on leaves and immediately attach to cake.
Using a little water, thin about ¼ package of fondant to piping consistancy. Pipe tip 7 bead bottom border on 10 inch cake.
Position dried leaves on cake top.
TipsThis cake serves 34.
See the current edition of the Wilton Yearbook for Cake Decorating for decorating techniques, cake construction methods, and information about products.