CAKE FLAVOR: Pumpkin Cake
FILLING(S): Caramel Sauce
OUTER FROSTING: White Chocolate Cream Cheese
DECOR: Cinnamon Crumble and Fondant Leaves
SIZE: ​Cupcakes

These beauties were made for Greg's company Thanksgiving Luncheon. I used the same pumpkin recipe I used in my Glass Shards cake but instead of putting the crumble on the inside I rimmed the icing with it. 

The leaves on this cake were made of fondant. I marbled together some green, orange, and red fondant and cut it out with a leaf shapped cookie cutter. I also used a leaf vein mold to create the lines on the leaf. That was so much easier than creating that on my own. Also, through the power of the internet, I learned that if you place the leaf cut outs on crumpled up foil and let it dry, they will have a more organic form rather than laying flat. Oh Google, how I love you.