Mini Pumpkin Spice Cakes with Orange Glaze

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Mini Pumpkin Spice Cakes with Orange Glaze

Yield: 8 mini pumpkin spice cakes

 

Cake:

1 box (18.25-ounce) pumpkin spice cake mix, Betty Crocker SuperMoist

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

 

Orange Glaze:

2/3 cup heavy cream

1 bag (12-ounce) premier white morsels, Nestlé

Red and yellow food coloring

 

Marzipan Stems and Leaves:

1 package (7-ounce) marzipan

Green food coloring

 

Special Equipment:

Disposable latex gloves

leaf-shaped cookie cutter

 

Cake Preparation:

Preheat oven to 350 degrees. Oil and flour 8 mini bundt pans. Combine

cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or

until well blended. Divide batter equally among prepared pans. Bake for

20 minutes, or until toothpick inserted near center of cakes comes out

clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes

onto cooling rack and cool completely. Set cooling rack atop baking

sheet.

 

For the Orange Glaze:

Heat cream in small saucepan over medium heat until bubbles appear;

remove from heat.

 

Add white morsels and stir until melted and smooth. Stir in food

colorings, 1 drop at a time, until desired color is achieved. Drizzle

glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is

firm. Cover and reserve any remaining glaze.

 

For the Marzipan Stems and Leaves:

Place marzipan in medium bowl. Using latex gloves, knead food coloring,

1 drop at a time, into marzipan until desired color is achieved.

 

Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into

12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to

use as stems. Flatten remaining marzipan piece, then place between 2

sheets of plastic wrap.

 

Using rolling pin, roll out marzipan to 1/4-inch thickness. Using

leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves.

Decorate cakes with marzipan stems and leaves.

 

Rewarm reserved glaze. Serve cakes, passing glaze alongside.