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How to Make a Fall Foliage Cake

Celebrate the harvest season with a stunning fall-inspired floral cake.

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Fall Foliage Cake

The beauty of the fall season is captured in this cake with its edible leaves, chocolate acorns and buttercream-painted autumn flowers.

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What You'll Need


 ● 4 x 8-inch cake rounds, cooled (choose any recipe you like)
 ● Vanilla Buttercream frosting (use the large batch recipe included or 4 store-bought cans)
  ○ 6 cups (12 sticks) unsalted butter, softened
  ○ 2 pounds (1 bag) confectioners' sugar
  ○ 2 tablespoons heavy cream
  ○ 1 tablespoon vanilla extract
  ○ 1/2 teaspoon table salt
 ● Food coloring: Assorted fall colors (burgundy, green, golden yellow, brown, orange, etc.)
 ● Chocolate chips
 ● Mini vanilla wafers
 ● Chocolate kisses
 ● Sugar paper
 ● Petal dust: assorted yellows, golds, and/or reds


 ● Plastic piping bags (and rubber bands to close them)
 ● Decorating couplers
 ● Piping tips: small and medium round tips, grass tip
 ● Offset spatula
 ● Frosting smoother
 ● Food-safe brushes

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Baking and Prep

Preheat the oven to 350 degrees F. Line four (or more) 8-inch cake pans with parchment paper and coat with cooking spray. Prepare two batches of your choice of cake mix as directed; divide the batter between the pans and bake 25 to 30 minutes. Allow the cakes to completely cool before you begin decorating.

While the cakes are baking, make one large batch of buttercream frosting. Beat the butter for a few minutes on medium speed, preferably using a stand mixer with the paddle attachment. On slow speed, gradually add the confectioners' sugar 1 to 2 cups at a time, allowing each batch of sugar to incorporate with the butter before adding the next. Increase the speed to medium and add the vanilla, cream and salt. Beat for an additional 3 minutes.

Fill one large piping bag with vanilla buttercream. Use a rubber band to close the bag.

Divide and color the leftover frosting with your assortment of fall-toned food coloring selections. Insert a coupler into a piping bag before filling each bag with the colored buttercream. Use a rubber band to close each bag.

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Make Chocolate Acorns

To make the chocolate acorns, first melt 1/4-cup of chocolate chips. Use the melted chocolate to adhere a chocolate kiss to the flat side of a mini nilla wafer. Add a dot of melted chocolate to the center of the rounded top of the wafer and position a chocolate chip in the melted chocolate to resemble an acorn stem. Refrigerate the chocolate acorns for at least 10 minutes to set.

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