Miniature Pumpkin Cake Towers Recipes

MINI PUMPKIN CAKES

Steps:

• In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze. , In a small bowl, beat confectioners' sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.

MINIATURE PUMPKIN CAKE TOWERS

Steps:

• In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, salt and ginger; gradually beat into pumpkin mixture until blended. Transfer to 2 greased 15x10x1-in. baking pans; spread batter evenly in pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks. , For filling, in a large bowl, beat the cream cheese, shortening and butter until light and fluffy. Beat in the milk, cinnamon and vanilla. Gradually beat in confectioners' sugar until smooth., Using a 3-in. round cookie cutter, cut out 30 circles from cakes. Spread 1 cup filling over 10 cake circles. Repeat. Top with remaining cakes. Pipe remaining filling over tops. Store in the refrigerator. Garnish with ice cream topping.