- 3-D pumpkin cake pan
- assorted leaf cookie cutters
- green, yellow, orange and red run sugar icing
- orange, brown and green fondant
- orange buttercream icing
Box: Use the buttery sugar cookie dough recipe from this site or another recipe that won’t move as it bakes. Roll out dough and carefully transfer into each half of cake pan. Gently press into cavity making sure not to thin out dough too much. Bake until cookie dough is light brown and allow to cool in pan. Once cool cookie should easily release from pan. Clean pan. Roll out orange fondant and press a large piece into each half of cake pan. (If fondant is sticky may need to dust pan with powdered sugar.) Ease fondant into pan cavities avoiding making seams or wrinkles. Brush outside of pumpkin cookie with piping gel. Turn cake pan with fondant inside upside down on top of pumpkin cookies and allow fondant to fall on top of each cookie half. Use hands to smooth and attach fondant to cookie. Hand mold leaves and stem with green and brown fondant. Wrap thin of green fondant around pencil or dowel rod and allow to dry to create spiral. Use orange buttercream to pipe small border along edge of fondant to make clean look.
Leaf Cookies: Prepare parchment cones with all colors of run sugar. Use one color to outline and completely fill in cookie. Quickly, before icing crusts, pipe several drops and lines or one color or multiple colors inside cookie. Use a toothpick to pull the colored icing in different directions. Repeat with all cookies using different color combinations. Allow to dry completely before filling box.