Autumn leaves

Autumn leaves

By
From
Boutique Baking
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
marzipan
white vegetable fat
edible copper and gold lustre powder

Equipment

Quantity Ingredient
autumn leaf silicon mould
small non-stick plastic rolling pin
large soft powder brush
perforated foam pad, to dry leaves

Method

  1. Make the leaves at least one day ahead of use to allow them enough time to set. Knead the marzipan until smooth and pliable. Rub a thin layer of white vegetable fat over the mould. Place a walnut-sized piece of marzipan into the mould and, using a rolling pin, press down until the marzipan covers the leaf design. Flatten and smooth the surface with your fingers until it is an even thickness, then trim away any excess marzipan with a kitchen knife. Carefully bend the mould outwards to release the leaf. Place the leaf on a small piece of greaseproof paper. For an autumnal effect, brush the leaf with a mixture of edible copper and gold lustre powder. Transfer the leaf to a foam flower pad and leave to set.

Tip

  • I use marzipan rather than sugar paste for these leaves as its natural oil enhances the metallic lustre. If too soft, knead in a little icing sugar or gum tragacanth into the marzipan until firm.
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