The first photo is how I initially finished the cakes. I made pumpkin spice cakes in mini bundt molds and trimmed off the excess tops. Then, I put two of the cakes on top of each other to make the overall shape. After spreading on some orange cream cheese frosting, I stuck a honey wheat pretzel twist through the center for the stem. After finishing the initial recipe, I took a tip from Sandra Lee (crazy Aunt Sandy) and made some fondant leaves, as showin the second picture. This recipe could easily be adapted to be apples instead of pumpkins...maybe an idea for next fall.
5 years ago