Halloween Minnie Mouse Mini Bundt Cake
It’s all just a bunch of Hocus Pocus! These Halloween Bunt Cakes are the perfect treat to enjoy during the spooky season. Please park all brooms at the door for this Spooktacular Halloween treat!
Makes 12 Halloween Bunt Cakes
Orange Fondant Bow and Black Ear Ingredients
1 – 4oz package Orange and Black Fondant (Found at Hobby Lobby)
1 Wilton Bow silicone mat
1 1⁄2 inch circle fondant cutter
1 Cup powdered sugar
1 small paint brush Cutting board
Directions
Lightly dust a cutting board with powdered sugar.
Using your hands, knead the orange fondant until it is soft and easy to mold.
Take the paint brush and dip it into powdered sugar.
Place the wilton silicone mat onto the cutting board and using the paint brush, lightly dust the small bow mold. This helps keep the fondant from sticking to the mold.
Pinch off about 1 1⁄2 tsp of orange fondant and push it into the bow mold. Allow it to set for 5 minutes before carefully removing from the mold.
Place onto the cutting board and continue making 11 more bows.
Allow the bows to sit overnight.
Dust the cutting board again with a little bit of powdered sugar. Knead the black fondant until it is soft and easy to roll out.
Once you roll the fondant out to 1⁄4 inch thickness and using the circle fondant cutter, cut out 24 circles and place them aside to sit out overnight.
Chocolate mini bundt cakes Ingredients
1 triple chocolate fudge cake mix
1 1⁄4 Cup whole milk
3 large eggs
1⁄2 Cup unsalted sweet cream butter, softened
1 mini bundt pan
1 large disposable piping bag
Chocolate Frosting
1 Cup unsalted sweet cream butter, softened
3 Cups powdered sugar
3⁄4 Cup Hershey Dark Cocoa powder
2 teaspoons pure vanilla extract
4 tablespoons heavy whipping cream
1 8 oz tub of pre-made vanilla frosting
Neon Green gel food coloring
Neon Green cake sprinkles
1 large piping bag with star tip
1 large disposable piping bag
Directions
Preheat oven to 350 degrees and spray the mini bundt pan with pam baking spray.
Using a medium bowl and hand mixer, beat the cake mix, eggs, milk and butter until combined and smooth.
Spoon some of the batter into the piping bag and cut the tip off.
Fill the cavities in the bundt pan about 3⁄4 way full.
Bake in the oven for about 15-20 minutes or until a toothpick comes out clean.
Allow to cool before removing them and baking 6 more mini bundt pans.
Once all 12 bundt cakes have been made, place them onto a wire rack over a cookie sheet or old papers.
Using a standing mixer, beat the butter, powdered sugar, cocoa powder, vanilla extract, and heavy whipping cream.
Beat on medium speed until combined, smooth and holds a peak.
Scoop the chocolate frosting into the piping bag with star tip and set aside.
Remove the lid and film from the frosting container and place into the microwave and heat for 15-20 seconds to soften the frosting.
Once the frosting is lava like, mix in a few drops of the neon green gel food coloring. Pour the frosting into the disposable piping bag and cut the tip off.
Pipe drips of the green frosting around the top of the cake so that the frosting flows down the sides of the cake.
Sprinkle some of the green cake sprinkles onto the cake.
Allow the green frosting to harden slightly
Pipe a dollop of chocolate frosting in the center of the bundt cake
Place the orange bow in the center of the chocolate frosting and place two black circles on the sides of the cupcakes for ‘ears’
Eat, drink and be scary! Enjoy!
