Halloween Mini Minnie Mouse Bundt Cakes

It’s no secret I’m a Disney fan and the food is a big part of it. I don’t get to go to the parks nearly as often as I’d like and I’m always jealous of the people who get to try all the new seasonal treats. There’s no reason not to have some Disney treat fun at home, though. These Halloween mini Minnie Mouse bundt cakes are a spooktacular treat for all Disney Halloween fans.

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Makes 12 mini bundt cakes

Orange Fondant Bow and Black Ear Ingredients:

1 – 4 oz package orange and black fondant
Wilton bow mold
1 1⁄2 inch circle 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

Place the bow mold onto your cutting board. Take the paint brush and dip it into powdered sugar. 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 about 5 minutes before carefully removing from the mold. Place onto the cutting board and continue making 11 more bows. Allow bows to sit overnight.

Dust the cutting board again with a little bit of powdered sugar and knead the black fondant until it is soft and easy to roll out.

Once you roll the fondant out to about 1⁄4 inch thickness, use the circle cutter to 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 cup powdered sugar
3⁄4 cup Hershey dark cocoa powder
2 tsp pure vanilla extract
4 tbsp heavy whipping cream
1 8 oz tub of pre-made vanilla frosting
neon green gel food coloring
neon green sprinkles (similar)
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 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.