The delicate branches of a tree are the perfect decoration on a cake for a variety of occasions, from baby showers to weddings. Covering the sides of the cake with branches appears difficult but is simple when using fondant. Branches can be made in any colour, and decorative leaves can be added to finish the decoration. With some time, effort and a few tools, fondant branches can be made to add a floral touch to any cake.
Dust your rolling surface lightly with cornstarch.
Place the fondant on the rolling surface and lightly dust the top with cornstarch.
Roll the fondant until it is 1/8-inch thick.
Cut the fondant into strips 1/4-inch wide.
Place a skewer in the middle of one of the strips. Roll the fondant around the bamboo skewer. Pinch the seam closed. Roll the skewer and fondant on the flat surface to smooth out the crease.
Trim the fondant off the top and bottom of the skewer.
Roll out little pieces of fondant in to small, 1-inch lengths. These will be small branches coming out of the main covered skewer.
Mix 1 tablespoon of fondant with 1 teaspoon of water to make a paste.
Paint the paste onto areas that you wish to attach the smaller branches in a random, natural array. Place the smaller branches on the place where you have painted the paste.
Dry the branch for an hour before placing it on the cake or dessert.
Break the skewers to make different lengths of branches. Add small cut out leaves created with gum paste or fondant to add a final touch to the branches if you desire.