SAMPLE
RECIPES:
1.
Pecan Caramel Cheesecake
2.
Frozen English Toffee Cake
3.
Peanut Butter Mini Mud Pies
4.
Cherry Lollipops
5.
Mini Pumpkin Spice Cakes with Orange Glaze
Book
Description
Sandra Lee -- author of the New York Time's best-seller Semi-Homemade
Cooking -- returns with over 100 quick and delicious recipes for
everyone's favorite course -- dessert.
Sandra Lee shares her Semi-Homemade technique of combining fresh
ingredients with specially selected store-bought items -- from cake mixes
to Cool-Whip. You can now create desserts that are as simple to make as
they are sensational to eat. Each Semi-Homemade treat tastes as if it were
made 100% from scratch -- but is created in a fraction of the time. More...
Semi-Homemade
DessertsAuthor:
Sandra Lee Date: September 2005 ISBN: 0696226847
Publisher: Miramax
Books
Paperback ORDER/INFO |
Mini Pumpkin
Spice Cakes with Orange Glaze
From:
Semi-Homemade Desserts by Sandra Lee
Cookbook
Heaven at Recipelink.com
 Makes
8
Prep time: 20 minutes
Baking time: 20 minutes
Cooling time: 30 minutes
Chilling time: 10
minutes
Decorating time: 15
minutes
Cake:
Orange Glaze:
Marzipan Stems and
Leaves:
Special Equipment:
Cake Preparation:
-
Preheat oven to 350
degrees. 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 cooling rack
and cool completely. Set cooling rack atop baking sheet.
For the Orange Glaze:
-
Heat cream in small
saucepan over medium heat until bubbles appear; 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 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 leaf-shaped cookie
cutter or small sharp knife, cut out 24 leaves.
-
Decorate cakes with
marzipan stems and leaves.
-
Rewarm reserved glaze.
Serve cakes, passing glaze alongside.
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