ezRecipe-Zee: Cooking Recipe: How to make Mini Pumpkin Spice Cakes With Orange Glaze

Mini Pumpkin Spice Cakes With Orange Glaze

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Date Added:	February 29, 2008
Calories:	1411
Serves:	0
Prep. Time:	0:00
Category:	Cakes / Pies / Pastries, Desserts / Sweets

Ingredients:

                    === CAKE ===
                    Oil
                    Flour
1                   box spice cake mix - (18.25 oz)
1 1/4 cups          water
1/3   cup           vegetable oil
3                   eggs
                    === ORANGE GLAZE ===
2/3   cup           heavy cream
1                   bag premier white morsels - (12 oz)
                    Red food coloring
                    Yellow food coloring
                    === MARZIPAN STEMS AND LEAVES ===
1     package       marzipan - (7 oz)
                    = (Odense recommended)
                    Green food coloring

Directions: one line for each direction. When saved the lines will be numbered.

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 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.
This recipe yields 8 bundt cakes.

Rating: ()

Added On: February 29, 2008

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