Fondant is a thick, malleable type of frosting that you can roll, cut and mould like clay. Professional bakers and cake decorators often cover cakes with it to give them a smooth, finished look. You can also mould fondant into objects like trees. Tree branches give a cake whimsy and can hold anything from cherry blossoms to apples to autumn leaves. Decorate your seasonal cake with handmade tree branches for a nature-loving bride or an eco-friendly celebration.
Pinch off a piece of white fondant about the size of your fist. Roll it into a ball and flatten it out slightly, so it looks like a thick disc.
Dip a bamboo skewer in your brown food colouring and draw it across the top of your disc, creating four or five lines of dye. Knead and mould the fondant until it turns brown. If the colour is too light, add a few more lines of dye and knead again.
Roll your fondant out to a sheet about 6 mm (1/4 inch) thick. Cut it into slices about 3 mm (1/8 inch) thick. Gently roll each slice into a rope.
Press each rope into your fondant branch mould. Push firmly, but gently, cutting away excess fondant that squeezes out of the edges of the mould.
Gently lift each branch from the mould with the tip of your knife and lay it, flat side down, on a piece of waxed paper. Refrigerate your branches or use them right away.
Create branches without a mould using a picture reference. Cut little bark lines into each twig with the tip of your knife, twisting the knife to create knotholes. This is very time-consuming; moulds are much faster.