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If you are planning an event for the season of mists and mellow fruitfulness, apples and moss-covered trees then these Fall leaves aim to please.

Beautiful, rich tones of amber, burnt umber, gold, wine red, peridot and eggplant guild these PETITE hand-crafted leaves. Beside their impressive presence they have a delicate chocolaty taste (and are not overly sweet). They are a lovely embellishment to a special event cake, cupcakes, or try them gifted for a hostess gift or event favor. Or use them as filler leaves with our larger Fall Leaves.

This listing is for 24 maple and oak, PETITE sugar Fall leaves, approximately 2" inches long.

Each leaf is made to order.
If you need to place a large order, please contact us 2-3 months in advance (and check for availability) and we'll provide a custom listing.

This beautiful cake stand is from Roxy Heart Vintage, right here on Etsy! Each cake stand is cut from Siberian Elm and is about 3" tall and 14" x 17" in diameter with beautiful rustic knots and checks in the wood. I can personally recommend this seller to you for a quality product and someone who is delightful to work with. http://www.etsy.com/shop/roxyheartvintage

Kindly review our shop policies:

The cupcakes pictured are:
Brownie Topped Chocolate Cupcakes w/ Grand Marnier Butter Cream (super rich and decadent, we recommend one bite per half hour).

Brownie Topped Cupcakes:
(24 cupcakes)

1 1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon salt
4 eggs
2 sticks butter
10 ounces semisweet chocolate
2 teaspoons pure vanilla extract

Preheat oven to 325. Line muffin pans with fluted baking cups.

Combine sugar, flour, salt, and eggs, and stir briskly until mixed. Put the butter and chocolate in a heavy saucepan and place over low heat, stirring frequently, until melted. Let cool slightly, then pour over the first mixture and beat until blended. Stir in the vanilla. Spoon batter into the prepared muffin cups, filling half full. Bake for about 40 minutes, or until a cake tester, inserted in the center of the cake comes out clean. Remove from the oven and turn out onto a rack to cool. Frost with Grand Marnier Butter Cream.

Grand Marnier ButterCream

2 lbs. Confectioners Sugar
1/2 teaspoon salt (plus more to taste)
1/4 cup Grand Marnier
1/4 cup fresh squeezed orange juice
2/3 cup soft butter
2-3 Tb. finely grated and chopped orange zest

Combine all ingredients and beat with a mixer until smooth. If too stiff to spread, add more juice or Grand Marnier. If to soft to hold it's shape, add more confectioners sugar. Fill a pastry bag with an oversize star tip and...have fun piping! ...and eating!

PETITE Edible Sugar Fall Leaves 24 NOW AVAILABLE


  • Materials: home made chocolate sugar paste, no partially hydrogenated oils, no gmo corn syrup
  • Only ships within United States.
  • Feedback: 922 reviews
  • Favorited by: 31 people