They're back! Order an assortment of festive strawberries for your loved ones.
What a better way to say happy birthday than surprising that special someone with a couture cake!
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It's the season for beautiful colors, warm flavors and some creative fondant work.
I was asked to do a baby shower sheet cake covered in fondant leaves and acorns with a pumpkin topper which is a big chocolate cake ball covered in fondant. This gave me the perfect opportunity to purchase some leaf cookie cutters that I've been wanting for a while. I wanted two specific leaves and in different sizes. Wilton's fall leaf cookie cutter set was perfect. I knew that I was going to be making the acorns by hand so I wouldn't be using that cutter, but it will definitely come in handy for some Fall cookies.
These intricate leaves look very hard to make, but in fact they're not, they're actually more fun than anything. This is one of those projects where you get to play with your food. The hardest step is choosing what colors to blend. So let's get started, here's how to make realistic fondant leaves for all of your autumn baking needs!
If you have any questions please leave them below and/or watch the video.
The actual cake flavor is an Orange Velvet Cake with blue swirls (to represent the baby boy) and chocolate buttercream frosting. Also, watch the video to learn how to make fondant acorns.
5 or 6 shades of fondant: Burgundy, Green, Light Green, Brown, Yellow and I also added Orange.
Fall leaf Cookie Cutters
Gumpaste Ball Tool
An egg carton or a mold to shape the leaves (rolling pin, bowl, etc.)
Choose an arrangement of colors. For the first set of leaves, I combined green, yellow, burgundy and brown.
Next, using a gumpaste veining tool (or a toothpick), apply a vein going down the center from base to tip. Following the natural shape of the leaf, apply a vein in each section and finish by adding smaller veins.
Shape the leaf by laying in an egg carton, a bowl or any other clean inanimate object that might do the trick! Let the leaves harden over night and voila! You've got edible fall leaves! Enjoy!
Click below to watch the video and see how I made fondant acorns!
They're alive! Try these easy buttercream cupcakes with only a few necessities. Swap out the piping bag for a small sandwich bag to consider these one of the quickest, cutest Halloween cupcakes ever. Scroll all the way down to watch the YouTube tutorial. Don't forget to subscribe to the channel while you're at it!
Frosting: Green, Black, White
Piping bag w/ small round tip or a Sandwich bag
3. Next, create a few stitches by piping one short line (about 1/2 in.) with 2 or 3 lines going across. For Frankenstein's mouth, I decided to do a zig-zag smile and a straight face, but you can do whatever you'd like here. I'd recommend making each cupcake look different.
4. Place white frosting in a sandwich bag with a small cut in the corner to pipe the whites of the eyes. To remove the peak on the eyes, simply wet a finger and lightly pat the white dots to flatten.
5. Once again, take the black frosting from before and pipe small black dots in the center of the whites. This is also a great place to personalize the cupcakes. Here, you can make the direction of the eyes different on all of your cupcakes.
You can also pipe a small dot on both sides of the face to make small bolts.