Leave & Vines Fondant Cake

Leave & Vines Fondant Cake

Crafting Time:
  • 3-5 Hours
Skill Level:
  • Intermediate
Project Courtesy of: Wilton

Additional Information



  • Wilton foodcrafting supplies
    • 20" Fondant Roller
    • 20" Fondant Roller Guide Rings (orange used)
    • Green Decorator Preferred Fondant (34 oz.)
    • Roll-N-Cut Mat
    • Leaf Double Cut-Outs Set (fourth smallest [7/8"x2"] used)
    • Wave Flower Former Set
    • 8"x2" Round Pan
    • 10"x16" Cooling Grid
    • 13" Angled Spatula
    • White Ready-To-Use Decorator Icing—4.5 lb. Tub
    • Fondant Smoother
    • Fondant Trimmer
    • Brush Set
    • Piping Gel
  • Favorite cake recipe or mix (8 cups batter needed)
  • Plastic ruler



  1. Make fondant leaves in advance. Use fondant roller with orange guide rings to roll out fondant 1/8" thick. Use smooth edge of fourth smallest [7/8"x2"] leaf cutter from set to cut 24 leaves. Place leaves on concave side of wave flower former set and allow to dry 4 hours.
  2. Make cake. Prepare batter following recipe directions. Bake cake and allow cake to cool. Stack and fill for a 2-layer cake, 4" high.
  3. Cover cake with fondant. Use spatula and icing to lightly ice cake smooth. Use fondant roller with orange guide rings to roll out fondant 1/8" thick. Cover cake with fondant.
  4. Decorate cake. Roll out 22 fondant logs, 1/8" wide and in various lengths. Use brush and piping gel to attach to cake for stems and to attach leaves to stems.


Project Tip: Use Wilton Pearl Dust edible accents and a brush to add shimmer to fondant leaves before attaching to cake.