Which came first, the pumpkin or the pan? Well, truthfully, the pan. I saw this Wilton Dimensions mini pumpkin pan, and with my pumpkin obsession, knew I had to have it. Once I had it, though, I had to decide what type of cakes to bake in it.
1 1/2 Cups all purpose flour
1 Cup sugar
1 Stick unsalted butter
1/2 Cup unsweetened pumpkin puree
1/2 Cup buttermilk
1 1/2 Tablespoons unsweetened cocoa powder
1 Tablespoon vanilla
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon salt
1 Teaspoon cinnamon
1/2 Cup vanilla frosting (I used store bought)
1 - 2 Tablespoons milk
Food Coloring (orange and green)
If you're making the mini pumpkins, allow the cakes to cool completely before turning them out of the pan. You may need to slice a bit off the top and bottom cakes to give them even edges. Using a bit of frosting as a glue, please the "top" cake over the "bottom" cake.
In a small bowl, combine the frosting with the milk and a touch of orange food coloring. Mix until the frosting has a slightly runny consistency. Spoon the frosting over each pumpkin cake and allow it to drizzle down the sides.
To make the vines, mix a bit of green food color in with a handful of marzipan, roll out into a thin log shape and drape over your pumpkin cakes.