Mini Fall Cake

133001- 50Express White Cake Mix

250219- 50Express White Chocolate

250190- 50EXpress Regular Buttercream

284047- 50Express Gold Pearlescent Powder

24390- Sage Colour Mill

24375- Clay Colour Mill

24376- Dusk Colour Mill

24379- Rust Colour Mill

180079- Silicone Mold Fall Leaves 13cav

180247- Silicone Mold Small Pumpkin

180331- Silicone Mold Mini Pumpkins 3cav

37122- 7" Gold Cake Board

19013- Tip 18 Open Star

19008- Tip 12 Round

170015- Brush Set

187081- Fall Leaves Sprinkles

180160- 50Express Tipless Bags

31035- Plastic spatulas

114103- Deli Cups

50EXPRESS WHITE CAKE MIX

6 Cups Cake Mix

2 2/3 Cups Water

1/2 Cup Oil

-Add 1 cup of water to large bowl, then add 6 cups of cake mix and mix 3 minutes on low speed.

-Add 1/2 + 1/3 cup water, mix 1 minute on low speed, Scrape bowl. Mix 2 minutes on medium speed,

-Add 3/4 cup + 1/2 Tbsp water and 1/2 cup oil, mix 1 minute on low speed. Scrape bowl and mix 2 minutes on low speed.

-Spray 6" pans with nonstick baking spray

-Bake at 325 degrees for 20-25 minutes.

PROCEDURE

-Set the first layer of cake on your board.

-Fill your pastry bag with white buttercream and tip 12. Starting at the outer part of your cake, begin to pipe small round dots, covering the entire first layer cake.

-Place the other layer of cake on top and repeat the same process.

-Color your buttercream Clay and Dusk using oil based colors from colour mill.

-Using tip 18, pipe small circles or rosettes throughout the top of your cake.

-Color your white chocolate Sage, Dusk, Clay, and Rust, place all of them in tipless bags. Fill your pumpkin and leaf silicone molds with chocolate. Put in freezer to dry and remove carefully.

-Dust a small amount of gold pearlescent powder to the edges of your leaf chocolate pieces and to the pumpkin.

-Now begin to place them throughout the top of your cake to decorate it. Add your fall sprinkles.

-That's how easy it is to decorate a small fall cake.