Iced acorns, leaves & robin

Petal paste acorns

Ingredients

• Petal paste
• Brush on dust in Dogwoood Brown
• Edible cake glitter in Disco Truffle

Equipment

• Acorn Cups & Nuts bas relief mould
• Paint brush

Instructions

1. Add food colouring to icing.
2. Thoroughly knead petal paste until colour is even and paste is soft.
3. Push paste into mould, removing any excess that stands proud.
4. Turn mould upside down, push back of mould so acorn cup and nut falls out.
5. Leave to set for 5-10 mins.
6. Ice acorn cup to nut using a spot of royal icing.
7. Brush glitter on acorn cup
8. Brush dust on nut.
9. Leave to set hard.

Iced leaves

Ingredients

• Roll on icing
• Food colouring

Equipment

• Fall forest piecrust cutters

Instructions

1. Add food colouring to roll on icing.
2. Thoroughly knead until colour is even.
3. Dust icing sugar onto a hard clean surface and roll out icing to 3mm thick.
4. Cut out leaves.
5. Place over edge of plate or rolling pin etc, so leaves do not dry flat.
6. Leave to set hard.

Iced Bird

Ingredients

• Roll on icing
• food colouring

Equipment

• Robin cutter

Instructions

1. Add food colouring to icing.
2. Thoroughly knead until colour is even.
3. Dust icing sugar onto a hard clean surface and roll out icing to 6mm thick.
4. Cut out birds.
5. Push cocktail stick in birds feet.
6. Leave to set hard.

Have a sweet day!