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Pumpkin Mini Cake

Use our Dimensions® Multi-Cavity Mini Pumpkins Pans to create life-like 3-D pumpkin desserts. Cover cakes with orange fondant and add Ruby Red Pearl Dust on indention lines of pumpkin for authentic effect. Topped with cut green fondant stem, leaves and curly tendrils.

4.6 Average of 8 ratings

Difficulty: Somewhat Easy
Average of 3 reviews




Instructions:

Step 1

Bake and cool cakes. Trim off excess pieces, remove from pan and let cool. Put two halves together using buttercream.

Step 2

Brush cakes with apricot preserves. Tint 16 oz. of fondant orange and 3 oz. green. Roll both 1/8 in. thick and cover cakes each with 4 oz. of orange fondant. Use fondant smoother to make indentations on pumpkins and brush ruby red pearl dust on lines. Cut 3 leaves for each pumpkin and make stems 3/4 in. tall and 3/8 in. wide. Use lollipop stick to make indentations around edges of stems. Roll small tendrils, 3/16 in. thick by 2 1/2 in. long. Curl one end and attach to cake with damp brush.