When to start: 1-3 days before

1. Melt bars of white chocolate in a double boiler. Use a small paintbrush to apply chocolate to the undersides of heavily textured mint leaves. (Some cakes require about 100 leaves, but it's a good idea to make extras.) Drape the coated leaves over the rounded heads of plastic spoons to create a curved shape (clip off the handles to save space); chill for two hours or overnight.

2. Gently pull the leaves away; store in the refrigerator. On the big day, attach them one by one to the cake with piped royal icing.

Comments (1)

July 23, 2015
How long can these keep, I would need to make them as far ahead as possible.