Monday, November 23, 2009

Fondant Harvest Leaves tutorial


I made the carrot and gingerbread cupcakes with the cream cheese frosting and the fondant harvest leaves. They came out awesome!


Below is the photo tutorial that I promised.

Supplies that you will need:
Fondant
Corn starch for dusting if the fondant gets sticky
orange color paste
burgundy color paste
brown color paste
Gold edible dust or airbrush color
Leave cutters 2 different shapes make a very interesting design.
Large pastry bag
Large round tip or star tip
Fall sprinkles

Step One:
Color the fondant One batch orange/one batch burgundy.
Step Two:
Roll out the fondant to approximately 1/8" inch thick.









Step Three:
Cut out all of your leave shapes in both colors.












Step Four:With an edging tool for fondant work or a tip of a blade mark lines in the leaves to resemble the veins.
Place the finished leaves in an egg crate or flower former to dry. I save all the egg crates that come with the multi pack of eggs for drying fondant flowers and leaves.

Step Five: Air brush or paint the edges of the orange leaves with brown color














Step Six:  Air brush or paint with a paint brush both sets of leaves with gold dust or edible air brush gold





 

Let dry while you frost the cupcakes with the cream cheese frosting!

 
Step Seven: With the large bag and large round tip shown here. Start in the center of the cupcake, go out to the edge then come back in a circular motion, like a soft serve ice cream cone.
 
Step Eight:  Place the two different leaves on the cupcake and put on the harvest sprinkles
 
Finished!



Very sophisticated and yummy!!!!!
Happy Thanksgiving to all my dear friends in the blogging world.
Keep on Baking!!! Fondly, DCRose

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