Ingredients 2 cups all-purpose flour 1 1/3 cups granulated sugar 1 ablespoon + 1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/3 cup Softened butter 1 cup milk 1 teaspoon Pure Vanilla Extract, 4 Oz. 2 eggs caramel ice cream topping Ready-To-Use White Decorator Icing - 1 lb. Can 24 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 24 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing Rolled Fondant Primary Colors Multi-Pack Rolled Fondant Natural Colors Multi-Pack Green Brush-On Color Yellow Brush-On Color Orange Brush-On Color Tools Fondant Smoother Fondant Smoother 9 x 2 in. Round Pan Leaf Cut-Outs Decorator Brush Set Color Tray Rolling Pin 10 in. Cake Circle Gold Fanci-Foil Wrap Gold Fanci-Foil Wrap Instructions Click to mark complete - Preheat oven to 350°. Spray baking pan with vegetable pan spray. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely. - Cut cake into 2 layers. Combine 1/2 cup icing with ice cream topping; spread between cake layers. Lightly ice cake with remaining icing. - To Decorate: Roll out and completely cover cake with white fondant. Smooth with palm of hand or Easy Glide Fondant Smoother. - Use colored fondants to create leaves: roll out fondant 1/8 inch thick, either directly from the package, combining colors to create new colors or marbling 2 or more colors. Using the largest leaf cutter, cut out 3 or 4 leaves at a time in various colors. - Position on cake, attaching with brush dipped in water; smooth edges with fingers, to cover entire cake. - For border, roll out colored fondant 1/8 inch thick. Using smallest leaf cutter, cut out leaves in various colors. - Attach to bottom of cake using brush dipped in water. - Create leaf "veins" using thin ropes of colored fondant or painting them on using Brush-On Color. How To
