Skip to main content

A Little Fall Baking

One of my favorite things to do this time of year is baking.  Unfortunately, I have not had the time to do as much as I would like, but when my sister-friend, Kimberly, recently had a birthday, I knew that I had to find the time to do something special.



I had envisioned a cake full of fondant fall flowers surrounding a pumpkin.  Unfortunately, as I mentioned in an earlier post, we have had tremendous amounts of rain lately.  Even though I had the house closed up, the humidity levels were through the roof.  Fondant does not hold well in humidity! I managed to get some roses to hold up, but my little mums just sagged.  It was so depressing!  None the less, I managed to put together this little cake for her and she loved it.

One of my goals for the fall and holiday seasons is to try and make a least one recipe from each of the magazines I buy (I tend to buy a lot of magazines during this time of year as I mentioned in this earlier post on Five Fall Faves ).  This weekend I attempted to bake the Mini Pumpkin Spice Cakes from the August/September/October edition of Sandra Lee Magazine. They didn't exactly look as pretty as hers, but they were good!





 Sandra Lee's
Mini Pumpkin Spice Cakes with Orange Glaze

1 Box spice cake mix 
1 1/4 cups water
1/3 cups canola oil
3 eggs 
2/3 cup heavy cream
12 ounces which chocolate chips
Orange food coloring (or red and yellow)
Small amount of fondant (or marzipan)
Green Food Coloring

  1. Preheat oven to 350 degrees.  Butter and flour (or use your favorite cake release) 8 cups of a mini Bundt cake pan.  (I used the Nordicware mini pumpkin pan pictured below). 
  2. In a large bowl with an electric mixer combine cake mix, water, oil and eggs and beat for 2 minutes or until well blended.  Divide batter evenly among cups or pumpkins (but do not fill more than 2/3 full).  
  3. Bake for 15-20 minutes until toothpick inserted near center come out clean.  Cool cakes in pan on wire rack for 15 minutes.  Invert cakes onto racks to cool completely. Once cooled, set rack on top of parchment paper lined cookie sheet. 
  4. In a medium sauce pan, heat cream over medium heat until bubbles form.  Remove from heat and add white chocolate chips until melted and smooth.  (Be very patient here! It takes some time! I rushed it and my glaze is not as smooth as it should be. Stir in food coloring until desired shade of orange is achieved.) 
  5. Drizzle glaze over cooled cakes.  Refrigerate for at least 10 minutes until glaze is firm.  
  6. Color fondant or marzipan (the original recipe suggests using latex gloves for this- make sure they are food safe.) Roll fondant into a log and cut "stems".  Roll out remaining fondant and cut leaves with a small leaf shaped cookie cutter or knife. Decorate cakes as desired.  


Thanks for stopping by today! 

~Cynthia


Comments

Popular posts from this blog

Mother's Day Challege Blog Hop and Give-Away!

Many of you know that I am a proud member of the Fantabulous Cricut Challenge Blog Design Team.  We are so happy to announce that it is-  The Fantabulous Cricut Challenge Blog's300th Challenge!  We are having a BLOG HOP to celebrate!


Challenge #300
Make a project about Mother's Day!

One lucky commenter will be chosen (from all blog hop comments on each blog, plus this one) to win this-


a Brand New Cricut Explore! Courtesy of


of Denton, Texas

ALSO- The FCCB Design Team is sponsoring TWO $25 gift cards at
Amazon!
We also have:

$15.00 Gift Certificate
And two $10 gift certificates to-


Dreaming Tree SVG's To qualify for the gift certificates, be sure to use at least 1 Cricut cuton your project and if it's not obvious, let us know what cartridge you used. If you use a Cricut Explore machine, at least one cut must be from the Cricut catalog of images.

There is a limit of three entries per person.

Be sure to visit each Design Team member leave a comment and become a follower - those will …

Happy Halloween Tablescape

I love polka-dots.  They make me happy. So does Halloween, beautiful fall weather and the fact that my oldest daughter is visiting.  With that in mind, I decided to enjoy a happy little Halloween dinner on the deck. It has been a long time since I posted a table scape and I want to share this simple little happy table.  



A couple of weeks ago, I grabbed up the remaining yardage of this polka dot fabric from Walmart, of all places.  I wish I had bought more when it first came out.  It is perfect for a Halloween tablecloth, quilting or a number of other projects I can think of.  



This candelabra came from Target. I had a difficult time finding Halloween taper candles, finally stumbling upon them at Michaels (for 50% off!).  Again, I should have shopped in August, there were more options available then, but I really like the orange with black stripes. (Somebody remind me next year!) I made the witch hat last year (you can see that on my Halloween Eve post here.) There was quite a breeze on…

Bee-Lated Again! (And a Free-Bee!)

You may remember that I promised to tell you about the party favors from my daughter's "Bee-lated Birthday". Not only was I late with her birthday party, but I am late with the promised post as well!  With the bee theme that we had for the party, and my new found fascination with making my own bath soap and sugar scrubs, I decided to make little bee-themed soaps as a party favor.  



I have shared with you a couple of times how easy it is to make your own "designer" soaps. For these, I got a bee soap mold, some goat's milk soap base and my new favorite Honey Almond soap scent.  I purchased all of these from Micheal's (don't forget your coupon!), but I am intrigued by some molds that I found on Amazon.  Be sure to shop around and find what makes you happy. 


They are simple to make- melt one pound of the soap base in the microwave according to package directions (30 seconds, stir: 30 seconds, stir, etc. until completely melted).  Add your favorite scent, …