Mini Pumpkin Spice Cakes with Orange Glaze
- Oil, for pans
- Flour, for pans
- 1 (18.25-ounce) box spice cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 2/3 cup heavy cream
- 1 (12-ounce) bag premier white morsels
- Red and yellow food coloring
- 1 (7-ounce) package marzipan (recommended: Odense)
- Green food coloring
- Preheat oven to 350 degrees F.
- 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 wire rack and cool completely.
- For the Orange Glaze:
- Heat cream in small saucepan over medium heat until just simmering; 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 a 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 a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves.
- Decorate cakes with marzipan stems and leaves.
- Reheat reserved glaze.
- Serve cakes, passing glaze alongside.
flour, cake mix, water, vegetable oil, eggs, heavy cream, white morsels, red, green food coloring
Taken from www.foodnetwork.com/recipes/sandra-lee/mini-pumpkin-spice-cakes-with-orange-glaze-recipe.html (may not work)