ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

White Candy Leaves

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Yield
Accent the top of your holiday cake with White Candy Leaves.

Ingredients

  • Nontoxic leaves, such as bay leaves
  • About 2 oz. vanilla candy coating
  • Parchment paper

How to Make It

  1. Select nontoxic leaves, such as bay leaves. Thoroughly wash the leaves, and pat dry. Melt vanilla candy coating in a saucepan over low heat until melted (about 3 minutes). Stir until smooth. Cool slightly. Working on parchment paper, spoon a 1/8-inch-thick layer of candy coating over backs of leaves, spreading to edges.

  2. Transfer leaves gently, by their stems, to a clean sheet of parchment paper, resting them candy coating sides up; let stand until candy coating is firm (about 10 minutes). Gently grasp each leaf at stem end, and carefully peel the leaf away from the candy coating. Store candy leaves in a cold, dry place, such as an airtight container in the freezer, up to 1 week.

  3. Handle leaves gently when garnishing or they'll break or melt. Arrange candy leaves around the base of the cake and store-bought coconut candies (such as Confetteria Raffaello Almond Coconut Treats) in the center of the cake. Accent the top of the cake with additional candy leaves. For candy pearls, simply roll any remaining candy coating into balls, and let stand until dry.