Pumpkin Mini Cakes
Prep time: 1 Hour
Yields: 3 Servings



1 box of your favorite white cake mix

Orange Cake Mate® Neon Gel Food Coloring

1 White Cake Mate® Decorating Icing Pouch

1 Green Cake Mate® Decorating Icing Pouch

1 jar Cake Mate® Orange Sugar

1 Cake Mate® Decorating Tips 8-pack

1 round cookie cutter

3 pretzel sticks


STEP 1 Prepare the white cake mix in a bowl.

STEP 2 Add drops of orange gel food coloring to attain the desired orange color.

STEP 3 In a 9 inch rectangle baking pan, bake the cake mix according to the directions on the box.

STEP 4 Let cake cool completely.

STEP 5 Using your favorite round cookie cutter, cut 6 round shapes into the cooled, baked cake.

STEP 6 Gently remove 6 round mini cakes from the rectangular cake.

STEP 7 Place 3 of the mini cakes face-up on a cake stand, plate, or thin cake board.

STEP 8 Using the round-shaped tip, top the first layer of the mini cake with White Decorating Icing Pouch.

STEP 9 Using a knife or spatula, spread the White Decorating Icing Pouch into a thick layer. Place second layer of cakes on top of the first iced layers.

*EXPERT TIP To get a smooth finished icing edge, take a butter knife and use the straight back of the knife and trim excess frosting.

STEP 10 Using the #12 round-shaped tip and White Decorating Icing Pouch, start at the center of the 2 tiered cake, apply pressure to your frosting tube and pull outward releasing the pressure as you get to the edge, creating the pumpkin shape on top of each cake.

STEP 11 Sprinkle the Orange Sugar on top of the White Icing

STEP 12 Using the Green Decorating Icing Pouch and the #352 tip, create 2 small leaves at the center of the top of the cake.

STEP 13 Place a thin pretzel stick in the center of the top of the cake.

Celebrate & Enjoy!