This video provides a comprehensive guide on how to create three different types of leaves using the Calla Lily mat. The leaves include the Tulip leaf, the Lily of the Valley leaf, and the Hosta style leaf. The Calla Lily mat is a versatile tool that can be used to create a variety of textures, not just for the Calla Lily itself, but also for other types of foliage for cakes.

The first leaf to be created is the Tulip leaf. To create a wide Tulip leaf, the Calla Lily mat is used. The process begins by taking some paste, preferably in a bright green colour, and conditioning it with a bit of vegetable shortening and cornflour. The paste is then rolled out and passed through a pasta machine on the number one thickness setting.

The pasta machine is then brought in and set to the thickest setting, number one. The paste is fed through the pasta machine to create a long piece of paste. No template or cutter is used for this process. Instead, the paste is flipped over and cut to the length of the mat. The paste is then pressed onto the mat using a cosmetic sponge. The Tulip leaf is not as wide as the Hosta leaf, so the focus is on the middle area. The paste is then peeled off, turned over, and cut to follow the curve of the leaf. The leaf is then softened using a large ball tool or the rounded end of a rolling pin.

The next leaf to be created is the Lily of the Valley leaf. This leaf is created using the same Calla Lily mat. A Lily of the Valley leaf cutter is used to cut the paste into the desired shape. The paste is placed onto a pad, and a wire is threaded halfway into the paste. The leaf is then turned over and softened using a large ball tool.

The final leaf to be created is the Hosta style leaf. This leaf can be used for tropical leaves and can be created with stripes. The process begins by rolling out some green paste and some pale green paste. The pale green paste is then cut into strips using the fettuccine attachment on the pasta machine.

The strips are then laid onto the green paste, which has been lightly coated with vegetable shortening. The paste is rolled out over the top, embedding the pale green paste into the green paste. The paste is then cut into the desired leaf shape and a wire is threaded into the paste in the same way as the Lily of the Valley leaf. Press the leaf onto the mat using a cosmetic sponge and soften using a large ball tool.

Once the leaves are created, they are then coloured and finished with food safe dusts. The Tulip leaf is coloured with white powder colour on the back and apple green on the inside. The leaf is then sprayed with lacquer. The Lily of the Valley leaf and the Hosta leaf are both coloured with apple green. The Hosta leaf is also given a stripe of apple green on top of the creamy yellow colour.

When the leaves are coloured, they are steamed and sprayed with lacquer. The leaves can then be used in a variety of applications, adding texture and interest to any floral arrangement for cakes.