AUTUMN WREATH CREAM

Although we welcomed Autumn into our gardens and homes last month, we only felt her presence this week. I felt almost like I had to nip Summer’s fingers from our grass and trees and remind her that it was time to move the party to the southern hemisphere. She stormed out like always with a big attitude. We had several days of scorching Indian Summer while Autumn unpacked and settled down.

I eagerly wait for Autumn to come running around our yard and leave her footprints on every bright green leaf she finds. I can feel and smell her, but I long to be there. My street’s trees are as green as they can be, unfortunately. Maybe she is shy this year. I made her an Autumn Leaves Wreath cake to break the ice.

– Bundt Cake- Leaf Cookie Cutter

– Rolling Pin

– Gumpaste or Colored Fondant

– Food Coloring Pen (Optional)

– Petal Dust (Optional).

1. To your liking, tint sugar paste. Take out the leaves.

2. Turn leaves on a rolling pin so they hold their shape but are still soft enough for you to reshape them if necessary. If desired, outline and draw a vein with a pen.

3. You can create multi-colored leaves by mixing bits of sugarpaste in different colors. Use a cutter to cut.

4. You can accent the leaves with petal dust or glue them to the cake.

5. Use water or melted white chocolate to glue the leaves to the cake. This is best done while the leaves are still malleable.

6. You’re done! You can use the colorful cake as the centerpiece of your Thanksgiving table (November 24, in the US, is Thanksgiving Day) or any other Autumn celebrations this year.

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