Festive Fall Cakes
Posted by Hannah Kaminsky on Just Baking.
Making seasonal baked goods doesn’t need to be a complicated or difficult ordeal. Forget the intricate designs, because with just basic shapes and a bit of whimsy, I can bet that anyone can appreciate the effort just as much. Take for instance these pumpkin cakes! All you need to do is mix up your favorite pumpkin cupcake recipe and instead of using muffin tins, just pour it into mini-bundt pans. (A recipe that yields one dozen cupcakes will give you approximately six mini-bundts, depending on the size of your pans) The stems and leaves are simply molded out of marzipan and colored with either food dye, or for a more natural approach cocoa and matcha make good brown and green colorings, too. Now I know that I’ve clearly designated my pumpkin cakes here as another Halloween treat, but I’ve just got goblins on the brain is all. Of course this same idea would be great to use all throughout fall, and could possibly make a fun addition to your Thanksgiving dinner table just as well![This article was written for BitterSweet and the WellFed Network. Please ask the author directly for permission to reproduce it elsewhere!]
