Mini Pumpkin
  Spice Cakes

Makes 8 pumpkins

Prep time: 20 minutes
Baking time: 20-25 minutes
Cooling time: 15 minutes
Assembly time: 15 minutes


PREPARATION:
For the cakes:

• Pre-heat oven to 350 degrees.
• Grease and flour 8 mini-Bundt pans.
• Mix together cake mix, water, oil, and eggs in medium bowl of an electric mixer.
• Beat for 2 minutes on low speed.
• Divide batter equally between the 8 pans.
• Bake for approximately 20 minutes, or until a toothpick inserted into center of cake comes out clean.
• Allow to cool for 15 minutes. Invert onto a cooling rack.

For the stems and leaves:

• (When working with food coloring, it is best to put on disposable gloves.)
• Place the marzipan in a stainless steel bowl, then add a few drops of green food coloring.
• Knead the color into the marzipan until the desired shade of green is achieved.
• Divide the marzipan into 2 equal pieces.
• Roll one piece into an 8-inch-long by 1/2-inch-thick log.
• Cut into 8 equal pieces for the stalks.
• Set aside.
• Place the second piece of marzipan between 2 sheets of Saran Wrap®.
• Flatten and roll the marzipan out to about 1/4-inch thick.
• Using a sharp knife or leaf shaped cookie cutter, cut out 16 leaves.
• Keep marzipan covered until needed for assembly.

For the glaze:

• In a small saucepan, heat cream until small bubbles appear on the outside.
• Remove from heat.
• Add chocolate morsels and stir until completely smooth.
• Pour glaze into a glass measuring cup.
• Add food coloring drop by drop, stirring well until desired color is achieved.

ASSEMBLY:

• Place the cooled cakes on a cooling rack set over a cookie sheet.
• Sparingly, pour the glaze over the cakes to create large drips.
• Refrigerate cakes until glaze is firm, about 10 minutes.
• Any unused glaze can be served as a sauce alongside the pumpkin at serving.
• When glaze is set, add marzipan stems and leaves.