Ingredients
Cake:
Oil, for pans
Flour, for pans
1 (18.25-ounce) box spice cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
Orange Glaze:
2/3 cup heavy cream
1 (12-ounce) bag premier white morsels
Red and yellow food coloring
Marzipan Stems and Leaves:
1 (7-ounce) package marzipan (recommended: Odense)
Green food coloring
Directions
Cake Preparation:
Preheat oven to 350 degrees F.
Oil and flour 8 mini bundt pans. Combine cake mix,
water, oil, and eggs in large bowl. Beat for 2 minutes, or
until well blended. Divide batter equally among prepared
pans. Bake for 20 minutes, or until toothpick inserted near
center of cakes comes out clean. Cool cakes in pans on
cooling racks for 15 minutes. Invert cakes onto wire rack
and cool completely.
For the Orange Glaze:
Heat cream in small saucepan over medium heat until just
simmering; remove from heat. Add white morsels and stir
until melted and smooth. Stir in food colorings, 1 drop at a
time, until desired color is achieved. Drizzle glaze over
cakes. Refrigerate cakes for 10 minutes, or until glaze is
firm. Cover and reserve any remaining glaze.
For the Marzipan Stems and Leaves:
Place marzipan in medium bowl. Using latex gloves, knead
food coloring, 1 drop at a time, into marzipan until desired
color is achieved. Divide marzipan into 2 equal pieces. Roll
1 marzipan piece into a 12-inch-long log. Cut log crosswise
into 8 equal pieces; set aside to use as stems. Flatten
remaining marzipan piece, then place between 2 sheets of
plastic wrap. Using rolling pin, roll out marzipan to
1/4-inch thickness. Using a leaf-shaped cookie cutter or
small sharp knife, cut out 24 leaves. Decorate cakes with
marzipan stems and leaves. Reheat reserved glaze. Serve
cakes, passing glaze alongside.