Fondant Holly Garnish
Cut thinly rolled fondant with a 1 3/4-inch holly leaf cutter. Draw veins on leaves with a small knife. Crumble 2 sheets of
aluminum foil into ropes; arrange on a baking sheet. Drape leaves over foil to curl. Let dry at room temperature 12 hours.
Arrange leaves and fresh cranberries on cake, pressing gently to adhere.