Pumpkin Shaped Cakes
Ingredients
- 1-18 oz box or homemade carrot cake recipe
- 1-7 oz box Odense Marzipan
- Green food coloring*
- Favorite icing
- *Food Coloring paste is generally preferred over liquid or gel, as it won't change the consistency of the Marzipan, as the liquid may.
Odense Marzipan decorations make these bundt cakes look exactly like pumpkins! The perfect autumn dessert.
Time
About 35 minutes to make Marzipan decorations
Yield
12 small bundt cakes
Directions
- Bake cakes according to box directions, filling tins about 2/3 full. Six count tins take around 22 minutes to bake. Cool 10 minutes and invert cakes on wire rack.
- While cakes are baking, knead food coloring into Marzipan, until desired color is reached. Create different greens for variation. Pinch off 12-1/2 inch Marzipan balls.
- Roll each ball into a cylinder shape with one end slightly thicker. Bend slightly, blunting thinner end to mimic a cut pumpkin stem. Pinch ridges that run the length of stem and draw lines between ridges with a toothpick.
- Thinly roll out remaining Marzipan between 2 sheets of wax paper. Using a small leaf-shaped cookie cutter (or free hand with knife) cut out 2 or 3 leaves per cake.
- When cakes are completely cool, drizzle center with icing or thin frosting. Place leaves on top of cake, bending into shapes desired. Place thicker end of stem on leaves.