Mini Pumpkin Spice Cakes with Orange Glaze

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Book Description

This second edition cookbook showcases an inspiring new look, featuring:• Friendlier page size• New design• All-new bonus chapter• Additional, never-before-published recipes• 32 more pages than the original editionRecipes for every palate and mood-the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.

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Semi-Homemade Desserts

Authors: Sandra Lee

Date: September 2005

ISBN: 0696226847

Publisher: Meredith Books

Paperback

ORDER/INFO

Mini Pumpkin Spice Cakes
with Orange Glaze
Recipe from: Semi-Homemade Desserts
by Sandra Lee
Cookbook Heaven at Recipelink.com

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

Makes 8

Cake:

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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