Two tiers of dark chocolate layers filled with hazelnut mousse and covered with vanilla buttercream and ivory fondant. Decorations are ivory fondant dusted with pearled petal dust in avocado, antique silk and rose.
I have a plain, large leaf cutout - lay the cut piece out on my thin sponge and notch the leaf at intervals and curl it away from the body of the leaf. I roll it a bit with the gum paste ball tool and crimp the edges. Vein the middle and branched veins with the eye roller, then dusted with antique silk petal dust. Thanks for the comments. It was fun.
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