Wednesday, October 17, 2012
party ideas // miniature pumpkin cakes
here's the how:
bake two 8-inch round butter cakes. we used the recipe from the miette cookbook. if you haven't had any of their desserts, we highly recommend you take a trip to one of their stores. decadent doesn't even begin to describe how delectable their treats are.
while the cake is baking, make cream cheese frosting adding yellow and red food coloring until you get the desired shade of orange. transfer your frosting into a pastry bag with a 1/2 inch round tip.
once the cakes have cooled, stack the two rounds, adding a thin layer of frosting between them to act as glue. now here's the fun part. take a round cookie cutter and stamp out as many as you can. we ended up with six. then take a paring knife and shave off the top edge and the bottom edge holding the knife at an angle to create an oblong pumpkin shape.
frosting time. we tried a few variations but found that the best way to frost these little cuties was by scalloping up and down or side to side. if you need a refresher on scalloping a cake, take a look at oh happy day's how to guide. essentially, you're going to squeeze out a row of dots and then drag each dot using a palette knife. repeat until entire pumpkin is covered.
for the stem, try adding a green onion, a piece of broccoli, a twig or a flower stem.
done and done! // roxy
images via // roxy taghavian