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Top your cake with chocolate decorations that fit the season. These chocolate leaves look like they fell from the sky onto your cake. What a festive fall cake topper!

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
stand:
6 hrs
total:
6 hrs 30 mins
Yield:
36 two-inch leaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan melt semisweet chocolate over low heat, stirring frequently; cool slightly.

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  • Stir in light-colored corn syrup until combined (do not overmix). Transfer mixture to a large sheet of waxed paper. Cover and let stand at room temperature for 6 to 24 hours or until dry.

  • Gently knead mixture for 10 to 15 strokes or until smooth and pliable. If mixture is too soft, chill in the refrigerator about 15 minutes or until easy to handle.*

  • To make leaves, shape half the chocolate mixture into a ball. Flatten slightly; place between 2 sheets of waxed paper dusted lightly with powdered sugar. Roll to 1/8-inch thickness.

  • Use 2-inch cookie cutters to cut chocolate. Repeat with remaining half.

  • Dust leaves with cocoa powder or colored decorative sugar.

Tips

*Mixture stiffens after standing, but kneading makes it pliable again. Store unused chocolate in a sealed plastic bag at room temperature for 3 to 4 weeks.

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