Square Pumpkin Cake Petits Fours With Honey Chocolate Glaze Recipes

PUMPKIN CHOCOLATE-CHIP SQUARES

Steps:

• Preheat oven to 350.
• Line a 9x13 baking pan with foil.
• Whisk together flour, pie spice, baking soda and salt.
• In another bowl, cream butter and sugar until smooth.
• To butter/sugar, beat in egg and and vanilla.
• Beat in pumpkin puree- batter may appear curdled at this point.
• mix in dry ingredients until combined.
• Fold in chocolate chips.
• Spread evenly in pan and bake at 350 for 35-40 minutes.
• Edges should come away from the side, and inserted toothpick should come out clean.
• Cool in pan, then cut into 24 squares for serving.

MARZIPAN PUMPKIN PETITS FOURS

Steps:

• Make the cakes: Preheat oven to 350 degrees. Coat nonstick mini-muffin tins with cooking spray.
• Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl. Whisk the sugars and eggs in a medium bowl. Whisk in pumpkin and vanilla. Whisk in butter until combined completely. Fold flour mixture into pumpkin mixture until no trace of flour remains (batter may be lumpy).
• Scoop batter into tins, filling cups 1/2 full. Bake until testers inserted in the centers come out clean, 14 to 16 minutes. Transfer to wire racks, and let cool. (Cupcakes can be covered and refrigerated up to 2 days.)
• Make the frosting: Beat cream cheese, confectioners' sugar, spices, and vanilla with a mixer on medium speed until light and fluffy, about 3 minutes.
• Assemble the pumpkins: Cut tops from 2 cupcakes, and reserve bottoms for another use. Using a small offset spatula, spread 1 teaspoon frosting on the cut side of 1 cupcake top. Sandwich with other cupcake top, creating a round pumpkin shape. Spread 2 teaspoons frosting smoothly on sides of cupcake sandwich, and place on a parchment-lined baking sheet. Repeat with remaining cupcakes and frosting. Refrigerate until very firm, at least 3 hours (or overnight).
• Knead together equal amounts fondant and marzipan, adding orange or brown food coloring until desired color is reached. (Reserve some fondant and marzipan to make white pumpkins if desired.) Dust a surface lightly with confectioners' sugar, and roll fondant mixture to 1/4-inch thickness. Using a 4 1/2-inch round cutter, cut out circles.
• Place 1 pumpkin cake in center of 1 fondant circle. Bring sides of circle over cake, smoothing out folds, and press to enclose. Flip pumpkin over, and using a toothpick, make vertical grooves along sides. Poke a hole on top for a stem, and insert a chocolate stick. Repeat with remaining cakes and fondant. Using a clean, dry pastry brush or paintbrush, brush pumpkins with luster and pearl dusts if desired. These pumpkins will keep at room temperature up to 1 day.

THE BEST PUMPKIN HONEY BUN CAKE RECIPE

Steps:

• Heat oven to 350 degrees. Spray 9x13-inch baking pan with cooking spray.
• In a large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
• Spread half of the batter in the prepared pan (about 2 1/4 cups).
• In a small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over brown sugar mixture.
• Bake in preheated oven for 38 to 42 minutes or until the cake is a deep golden brown color and/or a toothpick inserted in the center of the cake comes out clean. Remove cake from oven.
• In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread over cake. Carefully spread powdered sugar mixture over warm cake. Cool completely (takes about 1 hour). Store covered.

SQUARE PUMPKIN-CAKE PETITS FOURS WITH HONEY-CHOCOLATE GLAZE

Steps:

• Make the petits fours: Preheat oven to 350. Butter 2 rimmed baking sheets. Line with parchment, butter and flour parchment, and tap out excess.
• Whisk flour, turbinado sugar, baking powder, cloves, allspice, and salt in a large bowl. Whisk pumpkin, cream, and vanilla in a medium bowl.
• Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Add eggs, 1 at a time, and yolk, beating well after each addition, scraping down bowl as needed. Reduce speed to low, and add flour mixture in 3 additions, alternating with pumpkin mixture, starting and ending with flour mixture. Raise speed to medium, and beat until well combined. Divide batter evenly between sheets.
• Bake, rotating sheets halfway through, until a toothpick inserted in centers comes out clean, about 25 minutes. Let cool in sheets on wire racks for 30 minutes. Run a knife around edges of cakes, invert cakes onto racks, and remove parchment. Let cool. Invert cakes onto parchment-lined baking sheets, cover each with plastic, and refrigerate for at least 4 hours or preferably overnight.
• Make the glaze: Place chocolate in a food processor. Bring cream, honey, and vanilla seeds and pod to a simmer in a small saucepan, whisking until combined. Remove from heat, cover, and let steep for 15 minutes. Return cream mixture to a simmer, then pour through a fine sieve over chocolate. Process until completely smooth. Transfer to a bowl, and whisk in butter. Cover with plastic until ready to use. (Stir gently before glazing cakes.)
• To assemble: Cut each cake horizontally into thirds to create thin layers. Spread 1/3 cup glaze on top of 1 cake layer, and gently press a second cake layer on top. Repeat layering once to create a 3-tiered cake. Repeat with remaining layers to create a second cake. Pour remaining glaze on top of cakes. Refrigerate until very firm, about 1 1/2 hours (or overnight).
• Using a serrated knife, trim each cake into a 5-by-11 1/4-inch rectangle, reserving trimmings for another use. Cut each rectangle into 1 1/4-inch squares, wiping knife clean frequently. Just before serving, dust with cocoa powder.