Pull-Apart Fall Wreath Cupcake Cake

Ingredients & Tools
Instructions

Instructions

Leaf Wreath Pattern

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One day in advance, make leaves. Cut several squares of waxed paper, large enough to cover leaf patterns on template.
Melt Orange, Red and Yellow candy, separately, according to package instructions.
Prepare three decorating bags, separately, with melted candy. Keep candy warm on warming tray set to LOW.
Cut ¼ in. off tip of each bag. Place waxed paper square over leaf pattern. Trace with melted candy. Lightly shake waxed paper on surface to level out candy. Transfer to wave drying rack.
Helpful Hint: Use napkins to fill in gaps of drying rack so leaves don’t dry with deep curves.
Repeat with remaining colors and waxed paper squares (4 maple leaves, 3 to 4 oak leaves, 3 to 4 pin oak leaves).
Chill leaves until set, about 5 to 10 minutes.
Also one day in advance, decorate leaves. Remove leaves from waxed paper. Mix small amounts of Brown Color Dust and Orange Color Dust together.
Using decorating brush, dust leaves using Color Dust mix (outlining where veins should be). Using black candy marker, draw veins on leaves.
Mix small amount Brown Color Dust with Lemon Extract. Lightly paint edges and surface of leaves.
Bake cupcakes. Prepare cake mix following recipe instructions. Bake and cool cupcakes in kraft cupcake liners (you’ll need 12 cupcakes to make the wreath).
Make buttercream. Prepare buttercream following recipe instructions. Using Ivory icing color, tint icing dark ivory.
Assemble wreath. Prepare decorating bag with tip 1M and dark ivory icing. Pipe rosette on each cupcake. Arrange cupcakes on platter in circle.
Position leaves on cupcakes, adding icing to help support leaves as needed.