Pumpkin Mini Cake
Your favorite firm-textured batter cake recipe such as pound cake
Each mini cake serves 1.
Bake and cool cakes. Trim off excess pieces, remove from pan and let cool. Put two halves together using buttercream.
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.
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