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:
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
Color the fondant One batch orange/one batch burgundy.
Roll out the fondant to approximately 1/8" inch thick.
Cut out all of your leave shapes in both colors.
Step Six: Air brush or paint with a paint brush both sets of leaves with gold dust or edible air brush gold
Happy Thanksgiving to all my dear friends in the blogging world.
Keep on Baking!!! Fondly, DCRose