Sweet Acorn Cake

Autumn is in the air with this seasonal tutorial from international cake decorating magazine Mjam Taart!

By Ilse Ogunnorin-Maters for Mjam Taart
Bake 'n Make

  • Premade cakes
  • Buttercream
  • Cake drum/board (15 cm)
  • Gold/brown ribbon
  • Wood grain impression mat
  • Tape
  • Satin Ice fondant - white
  • Rolling pin
  • Fondant smoother
  • Food paint - brown, green, yellow, red
  • Plunger cutter ivy - medium
  • Metal leaf plunger
  • Rose flower/petal cutter - large and medium
  • Edible glue
  • Paintbrush
  • Edible shimmer powder - antique silver, pearl white
  • Alcohol
  • Knife/scriber tool
  • Food paint - brown, green, yellow, red

Setting Up the Cake Drum/Board:

  • A day in advance coat with brown fondant by using a wood grain impression mat. Push down firmly for a nice effect. Decorate the edge of the cake board with gold/brown ribbon and attach with double-sided tape.

The cake:

  • Bake two small cakes using the mini wonder mold pan.
  • When cooled - cut a piece of the top off.
  • Turn the cake upside down - the wider side is now on top.


  • Spread a thick layer of buttercream on the cake.
  • Take the second cake and stack it on top of the first one.
  • Use a knife to cut the cake into the desired shape.
  • Coat the entire cake with buttercream.

  • Color the fondant brown and roll it out and cover the cake. Next start by making 7 elongated tubes.
  • Place the longest tube on top of the cake in the center and attach by using a very small amount of edible glue. Use the knife tool to press down to secure. Place 3 additional tubes around it - repeat with the remaining 3 tubes.
  • Use the rose leaf cutter and with a small amount of edible glue, attach with broad side facing upward. Use the knife too and press on the narrow side to put in place. Use your fingers to shape the scales.

  • Work from top to bottom and place scales made with the medium rose flower/petal cutter. Once halfway, use the large rose flower/petal cuter to cover remaining area. 
  • Repeat until you are at the bottom of the cake, and then use the medium size rose flower to finish. For more depth, add edible shimmer powder to the ends of the scales. Use a little bit of alcohol to help mix up the color throughout the scales. Work from top of the cake to bottom.

  • Tip: You can make very beautiful colors by mixing different edible shimmer powders together.
  • Leaves: Color a small amount of fondant in various shades of brown, green, yellow and red.
  • Roll out the fondant and cut out several leaves with the metal leaf plunger and the ivy plunger cutter - in various colors - or your desired colors.
  • Place the cake in the middle of the cake drum/board and secure with edible glue. Place the different leaves around it to add beauty to the cake.

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