This branches and leaves cake was for a fall wedding and is probably the largest cake I’ve made so far.
It was four tiers and served about 200 people. I estimate that it weighed just over 40 pounds. The cake was frosted in buttercream and then decorated with chocolate fondant branches. The fondant leaves were colored to match the colors of the brides flowers.I made the leaves in advance and let the dry on some aluminum foil that had been bent so that they would dry with some slight bends and folds to them.
I was worried about how well the fondant decorations would stick to the buttercream, but they stayed on without any problems. I didn’t have to add any additional “adhesive” to them either.