MINI PUMPKIN CAKES
Steps:
- [Cake] Heat oven to 350F. Grease and flour two 12-cup mini-Bundt cupcake pans (2 1/2 inches across top). Prepare cake mix according to package directions with eggs and oil but using buttermilk in place of water. Spoon batter into prepared pans, filling halfway full (about 2 tbsp batter in each). Bake at 350F for 15 to 20 minutes or until golden brown and a toothpick inserted in center comes out clean. Transfer to a wire rack; cool in pans for 5 minutes. Invert and cool completely. Use a small serrated knife to trim domed top from each cake to make level. Tint vanilla frosting orange, if desired. Spread a small amount of frosting on top of trimmed side of a cake. Place another cake, cut-side down, on top frosting to make a small pumpkin shape. Repeat to make 12 mini-pumpkins. [Decorate] For frosted cakes spread some of the frosting all over a mini cake to cover. Use a small spatula to spread frosting in ridges, starting from bottom to top. Add a trimmed candy bar piece on top as the stem. For sugared cakes, microwave corn syrup for 3 to 5 seconds. Brush over an assembled cake then roll cake in colored sugar to coat lightly. Add a candy or pretzel stem on top. For glazed cakes, microwave 1/4c. of the frosting for 5 seconds until smooth but not too thin. Spoon a little o top of a mini cake, allowing it to drip down the side. Add sprinkles while frosting is still wet. Add a trimmed candy or pretzel piece on top as stem.
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