My sister is a gourmet cook who loves to entertain at home. At any given time, Cindy can pull together a dinner party for 25 using only what is stocked in the pantry and fridge. Food Network should be filming in her kitchen! So when Cindy asked me for dessert ideas for her upcoming fall dinner party, I knew I had to come up with a grand finale to cap off an amazing meal.
Since pumpkins are gifts of fall, I knew right away that I wanted to use my Dimensions® Multi-Cavity Mini Pumpkins Pan. What I love about this pan is its ease of use. Basically just fill, bake and assemble.
To continue the pumpkin theme, I filled each cavity 2/3 full with a pumpkin pound cake recipe and baked them. While the mini cakes cooled (love my 14 1/2 x 20 in. Chrome-Plated Cooling Grid), I prepared a cream cheese icing. On the cooled pumpkin half, I piped frosting in a 1M swirl using my 4B tip and disposable decorating bag before adding the pumpkin top.
Now my mini cakes were ready to plate! I crumbled a nut brittle and drizzled a caramel cream sauce to give my dessert that WOW factor, then finished off with a dusting of powdered sugar and a mint leaf. My dessert was now dressed to impress!