Ingredients Orange Icing Color Golden Yellow Icing Color Red-Red Icing Color 24 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 24 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing Gum-Tex Pumpkin Apple Spice Cake Pumpkin Apple Spice Cake Buttercream Frosting Buttercream Frosting cornstarch Tools Dimensions Cascade Pan Decorator Brush Set 10-Pc. Fondant/Gum Paste Tool Set Fondant Shaping Foam Set Fondant Shaping Foam Set Rolling Pin Roll and Cut Fondant Mat Roll and Cut Fondant Mat Harvest Mini Metal Cookie Cutters Flower Former Set Instructions Click to mark complete - One day in advance: Make leaves. - Tint fondant following project directions; roll out 1/16 in. thick. Using mini cutters, cut approximately 8 leaves of each color in various shapes. - Position on thick shaping foam. Thin edges with large ball tool from confectionery set; move to thin shaping foam. - Score vein lines using small end of veining tool from set. Let dry on small flower formers dusted with cornstarch; to vary shape, position leaves on inside and outside of flower formers. - Grate chalk and a small amount of cornstarch through tea strainer; brush on leaves. - Combine 24 oz. of fondant with 2 teaspoons of Gum-Tex. - Divide fondant into 6 portions; tint light orange, dark orange, light yellow, dark yellow, light red, dark red. - Make fondant leaves. - Bake and cool cake; position on plate. - Position leaves around cake.
