Fondant Leaves For Pumpkin Vine Cake

Decorating By DemystifyingPastry Updated 7 Oct 2019 , 3:17pm by kakeladi

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DemystifyingPastry Posted 7 Oct 2019 , 7:23am
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Hi All! 

I have a cake on order which has pumpkin vines on the sides. I had originally planned on using gum paste or fondant for the vines but after some trial and error experiments, I've decided to pipe the vines in buttercream. 

The leaves I still want to make in fondant to create more 3 dimensional elements. I already had made many leaves with gum paste, using small dowels covered with gum paste for their stems. Since I'm not going to be there to serve the cake, I'm opting to use the more edible fondant with no dowels to avoid any accidental mouth injuries or having someone bite into a tough piece of gum paste. 

My question is, do I dry the fondant leaves out like I did with the gum paste ones or do I opt to keep them soft in airtight storage until I assemble the cake? 

Thanks in advance for your help! 

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kakeladi Posted 7 Oct 2019 , 3:17pm
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Duplicate post 

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