Ingredients Jump to Instructions ↓

  1. 1 cup(s) confectioners' sugar 1/4 teaspoon(s) vanilla extract Orange food coloring

Instructions Jump to Ingredients ↑

  1. Whisk the sugar and vanilla extract together with 2 to 3 tablespoons water until the consistency of molasses. Tint half the icing with orange food coloring until the desired color is reached and leave the remaining icing white. Drizzle 2 teaspoons of either white or orange glaze over each Mini Pumpkin Cake. Nutritional information is based on a 2-teaspoon serving. To form the curling stems on the Mini Pumpkin Cakes (pictured): Divide an 8-ounce can of marzipan, available at , into two batches. With food coloring, tint one yellow and the other light green. Roll the separate colors into small logs, then gently twine the two pieces together and roll lightly for a mottled look. Taper the green-and-yellow log at one end and coil. To ensure the vine stays put, anchor it to the cake with a toothpick.


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