Friday, November 11, 2011

Autumn Leaves Cake

Yes, I realize that the stores are full of Christmas stuff.
There was Christmas music playing as I did my grocery shopping yesterday.
 But I'm not giving in!

My Christmas decorations are not coming out until after Thanksgiving.
And today I made this autumn leaves cake in lots of yummy fall colors...

Here is how you make the leaves:
First, put several colors of candy melts in piping bags.
I used Wilton decorating tip #3.

Make a leaf template (or print this one). I found a leaves coloring page online, and my graphic designer hubby removed the stems and sized them for me.

Tape your template on to a piece of cardboard or the back of a cookie sheet.
Tape wax paper on top of the template.
Pipe the outline of each leaf on the wax paper.

Then go back and fill in each leaf with a contrasting color.
Pop them in the fridge so they can set up.

Carefully peel the wax paper off the leaves (they are a bit delicate) and arrange them on your cake. Then you could take your lovely cake outside for a photo shoot...

Happy Autumn!

 I share my recipes and tutorials at these fun link parties.

This post was featured:
Tidy Mom


  1. This is such a beautiful cake! Great design!

  2. WOW! I am so impressed. Those fall leaves are stunning!!

  3. That looks AWESOME! Love the leaves!!

  4. Oh my goodness! How beautiful! You're very talented.

    I'd love for you to stop by for my Friday Favorites party!

  5. That cake is so beautiful! The fall colors are great and it looks so elegant.

  6. Your autumn leaf cake is so beautiful. Thanks for sharing how to make the leaves. I'm pinning your great idea.

  7. this is gorgeous!!

    Thanks for linking up!! I featured your post in my wrap up

    Have a great weekend

  8. I'm still trying to enjoy the fall colors, too. The leaves have actually changed here in Georgia recently. Your cake is gorgeous!!! Perfect for a fall wedding. I'd like to invite you to share your recipe on Sweet Indulgences Sunday.

  9. Stunning!! You just amaze me. It's always so neat to see your creations ~ something I've missed while I've been away. Thanks so much for sharing!

    P.S. How do you get the cake icing so even?

  10. You are amazing! I love those leaves. I pinned it so maybe you'll get some more visitors:)!

  11. You are seriously so talented! Those leaves are amazing and so are your photos! I swear I was already a follower, but I guess I wasn't, but I am now!

  12. This is A-MAZING! I'm so glad you're holding out and giving your attention to Thanksgiving because this project really Takes The Cake!!! {I'd be so honored if you linked it up to my thanksgiving party.} Either way, have a blessed holiday :)

  13. SO gorgeous! I can't believe those amazing leaves are made from candy melts. Great job!

  14. This cake is beautiful!! I used to make cakes and this makes me miss it. New follower! I would love it if you would stop by and share this at my linky party :)

    Also, PRETTY PLEASE check out Random Acts of Kindness Week going on right now. Would love it if you could participate!!

  15. What a beautiful cake!! Your so talented!! Your newest fan!!

  16. I'm with you - no Christmas deco till after Thanksgiving!!!
    This cake is GORGEOUS!!! Love, love, love it.
    Glad I came by, now I'm gonna go poke around your blog.....

  17. OMGoodness! I love this cake! Autumn is my favorite time of year! Love the colorful leaves! Perfect!!!

    ~Vanessa W

  18. This is a stunning cake! Kudos to you for this wonderful cake and idea :) This is my first time here, came here looking for ideas for piped buttercream transfer.

    I had one question about buttercream, if you could help me, I will be eternally thankfull! We don't eat eggs, so when I make buttercream I usually avoid meringue powder. Not eating eggs also leaves me with only American buttercream which has a very gritty feel to it. Do you know if I can add/subtract something to the recipe so that the gritty feel is not there?

    I beat 2 cups of shortening and 1 cup of salted butter to this I add about 3 tablespoons of heavy cream, 1 tsp vanilla and 4 cups Domino's powdered sugar.

    Thanks much in advance!

    1. Thanks so much, Shankari! I don't normally use meringue powder, so my buttercream is egg free. Here is my basic recipe:

      1 cup unsalted butter
      6 cups powdered sugar
      1 t. vanilla extract
      1/4 cup milk

      It doesn't have a gritty texture. I'm not sure why you are getting that? You can use salted butter or add other extracts to change the flavor. I hope this works for you!

    2. Thanks for your response Robin. Can you please tell me which brand of powdered sugar you use? Maybe that answer could resolve my "gritty" problem :)

  19. LOVE this. Just gave you a shout out!


  20. So pretty, I just love the colors!

  21. i am so glad i found your blog. thank you so much for the tutorials of all of your lovely cakes!

  22. I had a wedding cake that looked almost exactly like this only the leaves were not edible. Still, it was very similar as far as the simplicity, white buttercream frosting. For the layers we did vanilla for the bottom, strawberry for the middle, and chocolate for the top.


Your comments put a great BIG smile on my face!! Thanks for stopping by! :0)

Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...