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Falling Leaves Cake 

Prep time: 1 hrs
Cook Time: 35 min
Yield: 8 to 10 Servings

Ingredients:

1 (18.25 oz.)package Pillsbury® Yellow Cake
2 (16 oz.)containers Pillsbury® Vanilla Frosting
1 (16 oz.)container Pillsbury® Milk Chocolate Frosting
1/4cup butterscotch-flavored chips
1/4cup semi-sweet chocolate chips
1teaspoon Crisco® All-Vegetable Shortening, divided
New small craft brush
12 fresh organic lemon or rose leaves, from 2 to 4-inches in length
2 cardboard paper towel roll tubes
Zester with fluter
1 large orange
2 kumquats, sliced

Preparation Directions:

1.BAKE cake in two 8-inch round pans according to package directions; cool completely. Place one cake layer on serving platter. Spread chocolate frosting on top of the cake layer and top with second cake layer. Carefully spread sides and top with vanilla frosting. Use the tip of a spatula to create swirls in the frosting.
2.MAKE solid chocolate leaves by cutting each paper towel tube in half lengthwise to form trough; cut each half into four sections. Combine butterscotch chips with 1/2 teaspoon shortening in a microwave-safe bowl. Repeat with chocolate chips in second bowl. Microwave each on MEDIUM-HIGH (70%) power for 30 seconds; stir. Microwave at 15-second intervals, just until chips are melted. With leaf underside facing up, place a leaf into the concave side of a tube section. This creates a 3-dimensional or falling leaf appearance. Brush entire leaf underside with melted chocolate, being careful not to extend the chocolate over leaf edge. Refrigerate for 15 minutes between coats. Repeat with 2 additional coatings of chocolate, covering the leaves about 1/16-inch thick. Repeat on other leaves with melted butterscotch; this requires only 2 coats.
3.MAKE variegated leaves by brushing leaf underside with several random strokes of melted butterscotch; refrigerate. Brush the entire underside with 2 additional coatings of melted chocolate.
4.DECORATE the cake using a zester with a fluter to make strips of orange peel; twist peel around a pencil to form coil. Gently peel the leaf edges away from the chocolate all the way around the leaf for an easy release and minimal breakage. Arrange 7 to 9 leaves, orange peel and kumquat slices on cake; refrigerate until serving.
5.NOTE: Organic, non-toxic leaves like lemon or rose leaves are available at your local florist.