How do I make these adorable Mini Fluted Pumpkin Cakes?

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Discussion Overview

The thread centers around the Mini Fluted Pumpkin Cakes, with participants sharing their excitement about the cakes and discussing various ideas for making and decorating them. There are mentions of different pans and alternative methods for creating similar treats.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses enthusiasm for the Mini Fluted Pumpkin Cakes and shares a detailed recipe.
  • Another participant mentions they recently acquired the Mini Fluted Pan and is eager to try it out for upcoming shows.
  • A participant recalls their mother making the cakes last year and describes them as adorable.
  • One participant considers purchasing the Mini Fluted Pan due to its cuteness.
  • Another participant wonders about using a mini muffin pan for the cakes and suggests a creative twist with tuxedo brownies.
  • One participant proposes using mini prep bowls as an alternative to the fluted pan.
  • Another participant supports the idea of using prep bowls, noting they would be large enough for icing.
  • A participant recalls seeing a cake made in a large fluted pan decorated to resemble a pumpkin, sharing details about its decoration.
  • One participant encourages others to share pictures if they make the cakes.

Areas of Agreement / Disagreement

Views differ on the best method and tools for making the cakes, with no clear consensus emerging on which approach is preferred.

Contextual Notes

Participants share personal experiences and ideas related to the cakes, with a focus on holiday themes and upcoming cooking shows.

Who May Find This Useful

Consultants looking for creative ideas and inspiration for holiday-themed baking may find this discussion beneficial.

S
SusanBP0129
Messages
1,699
Look at these cute little cakes!! My upline sent it out!! LOVE IT!!

Mini Fluted Pumpkin Cakes
1. Preheat oven to 375ºF. Prepare one package
(18.25 ounces) yellow cake mix according to
package directions. If desired, tint batter with
orange food coloring. Fill each well of lightly
greased Mini Fluted Pan with about ¾
cup batter.
2. Bake 20-25 minutes or until Cake Tester inserted
into center comes out clean.
3. Remove from oven to Stackable Cooling Rack;
cool 10 minutes. Carefully unmold cakes onto
cooling rack; cool completely.
4. Decorate as desired. To make pumpkin stems,
unwrap one Tootsie Rolls® candy chew;
microwave on HIGH 5 seconds or just until
softened. Twist and form into a stem; place in
center of cake. Repeat for remaining cakes.
 

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Oh my gosh!!! Thank you for posting that!!! I just got one of those pans and have been dying to try it out!! I am already in the mood for the Holidays and am going to start pushing the "Fall" foods this month. I've got two shows this month that want the Spiced Pumpkin Tartlets. If you have never tried them, they are awesome!!
 
My mom made these last year - they are SO adorable!!!
 
  • Thread starter
  • #4
I don't have this stone, but I may just need to buy one, huh??? So cute, right?? :)
 
Oh I wish I had this stone! I wonder how it would work if you make them in the mini muffin pan.I thought about doing the tuxedo brownies and tinting the topping orange and putting a little stem on top to look like a pumpkin topped brownie. I may try it to see how it looks.

I have two cooking shows in October that I would love to do a Halloween theme at. I thought about doing Death By Chocolate invitations and fixing some Halloween recipes I have found on here.
 
Or what about the mioni prep bowls instead? I don't have the mini flutes either and wonder if the prep bowls can work??
 
I love that idea! Then they would be big enough to ice orange. I may have to try this one soon!
 
Ok, I thought I saw this on Chef Success, but maybe it was just in a magazine. There was a cake made in a large fluted pan. It was iced orange to be a pumpkin. Then for the stem they turned an ice cream cone upside down and covered it in green icing and made some green leaves out of icing. It was cute!
 
  • Thread starter
  • #9
love it!
heat123 said:
Or what about the mioni prep bowls instead? I don't have the mini flutes either and wonder if the prep bowls can work??
Click to expand...
GOOD IDEA! I'm going to try it in the prep bowls!! :D
 
If anyone does these, please, post pictures if possible.
 

Frequently Asked Questions

What ingredients do I need to make Mini Fluted Pumpkin Cakes?

To make Mini Fluted Pumpkin Cakes, you will need the following ingredients: pumpkin puree, all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, eggs, vegetable oil, and vanilla extract. You may also want to have powdered sugar on hand for dusting the finished cakes.

What equipment do I need to bake Mini Fluted Pumpkin Cakes?

You will need a Mini Fluted Cake Pan, mixing bowls, a whisk or electric mixer, measuring cups and spoons, and a cooling rack. Having a spatula for scraping the batter and a piping bag for frosting (if desired) can also be helpful.

How long do I bake the Mini Fluted Pumpkin Cakes?

Bake the Mini Fluted Pumpkin Cakes in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as baking times may vary slightly based on your oven.

Can I make the batter ahead of time?

Yes, you can prepare the batter ahead of time. However, it’s best to bake the cakes immediately after mixing the batter for the best texture and rise. If you need to store the batter, cover it tightly and refrigerate for up to 24 hours, but be aware that this may affect the final result.

How should I store the Mini Fluted Pumpkin Cakes after baking?

Once the Mini Fluted Pumpkin Cakes are completely cooled, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them well in plastic wrap and then place them in a freezer-safe container.

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