Mini Pumpkin Spice Cakes- Thanksgiving

Prep time: 20 minutes Baking time: 20 minutes Cooling time: 30 minutes Chilling time: 10 minutes Decorating time: 15 minutes Makes 8 Cake:

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  1. #1
    Deal GURU
    Join Date
    Aug 2008
    outside Philadelphia, PA
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    Default Mini Pumpkin Spice Cakes

    Prep time: 20 minutes
    Baking time: 20 minutes
    Cooling time: 30 minutes
    Chilling time: 10 minutes
    Decorating time: 15 minutes

    Makes 8


    1 box (18.25-ounce)

    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, Odense®

    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

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