Ingredients Favorite pound cake recipe or mix Red (no-taste) Icing Color Orange Icing Color Bake-Easy Non-Stick Spray, 6 oz. Bake-Easy Non-Stick Spray, 6 oz. Chocolate Treat Glaze Tools 9 x 13 x 2 in. Sheet Pan 11 in. Angled spatula Leaves and Acorns Nesting Metal Cutter Set Double Roll Parchment Paper food-safe scissors 12 in. Disposable Decorating Bags Recipe Right Medium Loaf Pan, 8.5 x 4.5-Inch Instructions Click to mark complete - Make leaf cakes. Prepare batter following recipe directions. Set aside 3 cups batter for cake. Divide remaining batter into 1 1/2 cup portions. Tint one portion red and one portion orange. For leaves, pour red batter on one half of sheet pan and orange batter on other half of pan (thick batter will keep colors separated). Use spatula to evenly spread batter to corners. Bake and cool cake following recipe directions. Unmold cake. Use medium (2 1/2 in.) maple leaf cutter to cut eight or nine leaves in each color, rotating cutter as needed to use as much of the cake as possible. Use knife to trim off stems. For loaf cake, trace bottom of loaf pan onto parchment. Use scissors to cut parchment. Place parchment in bottom of loaf pan; spray with cake pan spray. Place leaves upright in loaf pan, alternating colors and covering entire length of pan. Use reserved batter in cut decorating bags to fill pan around leaves. Bake and cool cake following recipe directions. - Drizzle cake. Prepare treat glaze according to package directions. Use treat glaze in cut decorating bag to drizzle over top of cake.
