Creating A Wedding Cake With Fall Leaves

There are many ways to make fall leaves to decorate a wedding cake. Leaves can be made from wafer paper, fondant, gumpaste, chocolate, or pressed sugar. Gumpaste is the best option, but if unavailable, tylose can be added to fondant. Fondant flowers can be elegant, but real flowers are better suited for a buttercream cake. Fall leaves can be cut out by hand or with a cookie cutter. For a unique twist, a fondant printer can be used to print a pattern, which is then draped over the cake. For a simple fall wedding cake, incorporate muted or metallic autumn colours, subtle textures, and delicate decorations like fresh flowers or leaves.

Using wafer paper and food colouring

Wafer paper is a great way to make edible fall leaves for a wedding cake. It's an edible, vegan, gluten-free and allergen-free paper that can be manipulated into beautiful shapes and textures.

There are a few different techniques you can use to colour wafer paper for fall leaves:

• Oil-based candy food colouring: This produces the richest colour but it never completely dries, so you might get some on your fingers when placing the leaves on the cake.
• Powdered food colouring: If you rub plain powdered food colouring on the wafer paper, it will only tint the paper lightly. However, if you spray the paper with oil or rub on a thin layer of shortening before applying the colouring, you will achieve a much brighter, saturated colour. This method also doesn't dry completely and can be a little sticky.
• Aerosol food colouring spray: This method is incredibly easy but may not result in the most vibrant colours.
• Watercolour: Thinning gel food colouring with Everclear alcohol and applying it with a watercolour technique can be effective, but be careful as it may cause the paper to wrinkle. You can try to fix this by placing a sheet of parchment paper over the wafer paper and ironing it flat.
• Food colouring markers: You can also try tracing around a leaf-shaped cookie cutter with a food colouring marker and then cutting out the shape.

When it comes to cutting out the leaf shapes, you can either do this by hand or use a cookie cutter. If you use a cookie cutter, dip it in shallow water, shake off the excess, place it on the wafer paper and apply pressure evenly, moving the cutter and paper around on a smooth surface.

It's up to you whether you colour the wafer paper before or after cutting out the leaf shapes. For larger shapes, it may be preferable to colour them after cutting, while for tiny shapes it is recommended to colour the paper first.

Using gumpaste or fondant with tylose

Gumpaste and fondant are both sugar doughs that are great for making edible cake and cupcake decorations. However, fondant is much softer and will result in floppy leaves. Fondant can be made stiffer by adding Tylose powder, but gumpaste is still a better option for making leaves.

To make fall leaves for a wedding cake using gumpaste or fondant with tylose, start by kneading a golf ball-sized piece of gumpaste to soften it. If you're using fondant, add Tylose powder to make it stiffer. Dust your work surface with confectioner's sugar or corn starch. Place the gumpaste or fondant on the work surface and slightly flatten it with your hand.

Use a rolling pin to roll out the gumpaste or fondant. You want to roll in one direction, moving away from you. After a few rolls, carefully pick up the gumpaste or fondant and turn it. This will help you roll it out more uniformly, and you'll be able to see if it's starting to stick. If it is, add more confectioner's sugar to your surface. Continue rolling and turning until the gumpaste or fondant is quite thin.

Once the desired thickness is achieved, choose a leaf-shaped cookie cutter in the size you want. Place the cutter over the gumpaste or fondant and cut out as many leaves as you need. Gently pull up the excess gumpaste or fondant and roll it into a ball. Cover it with plastic wrap to prevent it from drying out, and set it aside for future use.

Carefully pick up one of the cut leaves using an offset spatula and place it on a soft pad or foam pad. Cover the leaves you're not working with in plastic wrap to prevent them from drying out.

To create the leaf veins, you can use a real leaf or a veining imprinter made for working with fondant and gumpaste. Line up the leaf so that the stems match, then press all over to imprint the veins into the gumpaste or fondant. Be careful not to press too hard, as you don't want to smush the leaf.

Using a ball tool to thin the leaf edge will make your leaves look more realistic. Gently apply pressure at the edge of the leaf and pull towards the center, but don't go all the way to the center.

Place the leaves on a paper plate or crumpled aluminium foil to dry overnight. Gumpaste leaves will dry out and harden overnight, while fondant with tylose added will take longer.

Once the leaves have hardened, you can add colour using food dust colours or edible paint. You can use shades of lime green, yellow, orange, red, and brown to create a fall colour palette. Brush the colours onto the leaves in whatever pattern you like—there's no wrong way to do this!

Finally, hold each leaf over a small pot of boiling water or steam to set the colours and add a nice sheen. Your fall leaves are now ready to be used to decorate a wedding cake!

Creating a rustic fall wedding cake

Flavours

Pumpkin spice, cream cheese, maple icing glazes, spiced apple, and salted caramel drizzles are all evocative of fall. Alternatively, you could opt for a classic chocolate or vanilla cake, and ask your baker to incorporate seasonal elements through the use of fall-themed decorations or autumn-inspired fruits and berries.

Colours and Decorations

Muted or metallic autumnal colours, such as burgundy, copper, or terracotta, will help to create a rustic feel. You can also incorporate natural elements such as grains, oats, barley, or wheat for added texture.

Edible fall leaves are a popular choice for rustic fall wedding cakes. These can be made from wafer paper, fondant, gumpaste, chocolate, or pressed sugar, and can be coloured and cut into shape by hand or with cookie cutters.

Other rustic decorations include fresh or sugar flowers, such as dahlias, roses, or gilded leaves, as well as greenery, grasses, and berries. For a truly rustic look, consider placing your cake on a wooden log or slab.

Cake Design

A semi-naked cake with a thin layer of frosting will showcase the cake's natural beauty and create a relaxed vibe. You can also add textured stripes, tree bark textures, or a wooden texture to the icing for a more rustic look.

For a simple yet stunning design, opt for a minimalistic arrangement of seasonal flowers or greenery. If you're feeling more adventurous, you can create a fall-themed cake with tiers, adding fondant acorns or mini pumpkins as toppers.

A rustic fall wedding cake is a beautiful and impressive way to celebrate the season. With a few creative touches, you can easily transform a simple cake into a work of art that captures the essence of autumn.

Using chocolate, fondant or pressed sugar

Chocolate Leaves

Chocolate leaves are an easy and beautiful way to decorate fall desserts. They can be used to decorate cupcakes or cakes and can be left plain or dressed up with marbling or a brush of luster dust.

To make chocolate leaves, you will need:

• Chocolate or candy coating
• Leaves (for the shape and veins)
• Luster dust (optional)
• Food-safe paintbrush

First, melt your chocolate or candy coating in a microwave-safe bowl, stirring at regular intervals. Then, brush an even layer of the melted coating on the underside of the leaf, ensuring the chocolate extends to the edges. Set the leaf on a parchment-covered baking sheet and repeat with the remaining leaves.

For marbled leaves, pour different colours of candy coating onto a plate, swirling them together. Drag the top of the leaf through the chocolate to create a marbled design, then clean off the sides for a smooth edge. Place the tray of chocolate leaves in the refrigerator to set, then carefully peel off the real leaves.

Fondant Leaves

Fondant is a sugar dough that is commonly used to cover cakes and make decorations. However, fondant leaves will be softer and floppier than those made with gum paste. To make fondant stiffer, you can add Tylose powder to it, but gum paste is a better option for leaves that will dry out and harden overnight.

Gum Paste Leaves

Gum paste is similar to fondant but dries out harder, making it ideal for leaves. You can buy pre-made gum paste or make your own. When using gum paste, it is important to knead and soften it first, rubbing a little shortening on your hands to avoid stickiness.

To make gum paste leaves, roll out the paste on a silpat or fondant mat, or a work surface lightly dusted with powdered sugar or corn starch. Roll the paste in one direction, away from you, turning it occasionally to ensure it doesn't stick. Once the gum paste is thin enough to see the work surface through it, use leaf cutters to cut out the desired number of leaves.

To create the leaf veins, press a real leaf onto the gum paste leaf to imprint the veins. You can also use a ball tool to thin the leaf's edge, creating a more realistic curl. Place the leaves on a paper plate or crumpled foil to dry overnight, then add colour dust to give them a vibrant, realistic finish.

These chocolate, fondant, or gum paste leaves will beautifully adorn any wedding cake with a touch of fall magic.

Using a combination of flowers and leaves

Flowers and leaves are a perfect combination to decorate a wedding cake for a fall wedding. The colours and textures of the flowers and leaves can be used to create a rustic, romantic, modern, or traditional look.

For a rustic fall wedding cake, consider using a combination of flowers and leaves in shades of orange, yellow, and red. You can use fresh or dried flowers and leaves, or make your own edible leaves out of wafer paper and food colouring. Add in some berries and branches for a true forest feel.

For a more elegant and sophisticated look, opt for a minimalistic design with muted or metallic autumn colours. Decorate with delicate flowers and leaves, such as pink dahlias, peach roses, and gold gilded leaves, and add some greenery for contrast.

If you're going for a romantic look, try a combination of dark red foliage and mauve garden roses. You can also use edible gold leaf to add a touch of glamour.

For a modern fall wedding cake, consider using a mix of pink, green, and mauve flowers with fall leaves. Arrange them in a cascading pattern down the side of the cake for a romantic and organic look.

With a little creativity, you can use a combination of flowers and leaves to create a beautiful and memorable fall wedding cake that reflects your unique style.

Frequently asked questions