How to Make Fondant Calla Lily Leaves

Making the leaves of calla lilies from fondant requires patience and practice.

Fondant calla lilies add a touch of elegance to any cake. Unlike real or artificial silk flowers, fondant is completely edible and is made from sugar, water, shortening and gelatin. Making the calla lily leaves from fondant requires a bit of patience as well as practice, but the end product is beautiful and earns you bragging rights at any party. The fondant used to make calla lilies may be either store bought from your local bake shop or made from scratch at home.

Things You'll Need

• 1 tbsp. unflavored gelatin
• 1/4 cup cold water
• 1 tsp. almond extract
• 1/2 cup light corn syrup
• 1 tbsp. glycerin
• 2 lbs confectioner's sugar
• 1/2 tsp. white vegetable shortening
• Rolling pin
• Leaf cookie cutter
• Parchment paper
• Airtight container
• Small bowl
• Green food coloring

Instructions

Fondant

1. Pour some cold water in a small bowl and sprinkle the gelatin over it. Let it sit for two minutes to allow it to soften.

2. Microwave the gelatin and water mixture in the bowl for 30 seconds, until the gelatin has completely dissolved.

3. Add the almond extract for flavoring.

4. Add the corn syrup and glycerin to the mixture and stir until you reach a smooth consistency.

5. Sift 1.5 lbs of the confectioner's sugar in another large bowl to remove any lumps.

6. Dig a little well into the center of the confectioner's sugar and pour in the gelatin mixture. Stir until it has a sticky consistency.

7. Sift the remaining confectioner's sugar onto a flat and smooth work surface to prepare for kneading the fondant. Place the sticky mixture on the work surface and knead the fondant by gently massaging it until it is smooth and pliable. If necessary, add additional sugar.

8. Rub the shortening on your thumb and continue with the kneading process. This will slowly incorporate the shortening into the fondant.

9. Add a drop of green food coloring and continue kneading. This will give color to the leaves. If you would like a darker color, simply add another drop until you get the color you want. The fondant is now ready to use.

Calla Lily Leaves

1. Roll out the green fondant with the rolling pin and cut out the leaf shapes using a cookie cutter. Cut out as many leaves as you need for the calla lilies.

2. Dab a small amount of water onto the leaves. Place the calla lilies in the middle of the leaf and fold the bottom of the leaf around the lily like a blanket.

3. Pinch the leaf at the bottom, attaching it to the lily. Slightly bend the leaf back to resemble a real calla lily.

4. Dry the calla lilies on parchment paper. Once they have dried completely, they are ready for decorating the cake. They may also be stored in an airtight container for later use.

References

• The Cook Duke: Fondant Recipe
• Fill In The Cake: How To Make Fondant Calla Lilies