Fall Leaf Cakes

Sometimes I come up with an idea that I really love and use it more than once.

You know how much I love fall leaves, and I recently made some Easy Cheese Bread Leaves and Pumpkins using a leaf and pumpkin silicone mold.

I know many of you purchased that mold to use for Thanksgiving, so I thought I'd share another idea with you, so you can get more use out of it.

The techniques I've used to create these Pound Cake Leaves and Pumpkins aren't new. I used them last year when I made Cheesecake Leaves and Pumpkins.

I just wanted to see if I could do the same thing using pound cake batter and was happy with the results. They are more vibrant and colorful than I expected and will be so pretty on the table at Thanksgiving.

 Let's make some Fall Leaf Cakes and Mini Pumpkin Cakes.

Ingredients

¼ cup (½ stick) butter, softened, plus more to grease molds
Betty Crocker Pound Cake Mix (16-ounce box)
⅔ cup milk or water
2 large eggs
½ teaspoon almond extract, optional
orange, red, yellow, and green food coloring

Supplies

3 Wilton Leaf and Pumpkin Silicone Molds
food use only paintbrush
baking sheets

Items used to create this project are available on Amazon.com. I earn a small commission when you make a purchase using the links below at no extra cost to you.

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Instructions

• Heat oven to 350 degrees Fahrenheit.
• Grease the pumpkin and leaf molds.
• Cream butter just to soften.
• Add pound cake mix, milk, eggs, and almond extract, if using.
• Beat on low for 30 seconds, then beat on medium speed for 2 minutes. The batter will be very thick.

Swirl the fall leaf-colored cake batter in the leaf molds.

• Divide the batter into three bowls.
• Put a little more than half of the batter in one bowl and color it using orange food coloring and divide the rest among the other two bowls coloring one yellow and one red.
• Pull about a tablespoon of batter out of the red bowl and add some green food coloring to make it brown.
• Spoon about a tablespoon of each of the colored batter into a small bowl.
• Pour it into the leaf molds, allowing the colors to swirl.
• Fill 9 leaf cavities with the swirled colors halfway up the sides. I filled 6 leaf cavities ¾ full and they were too full.
• For detailed images of this swirling technique, see the Cheesecake Leaves and Pumpkins post.

Paint pumpkin cakes in the mold.

• Use a paintbrush to paint the pumpkin stems with the brown batter.
• Paint the entire stem. Fill the pumpkin cavities halfway with orange batter.
• As the cakes bake the orange will puff up and match up with the brown stems.

Bake.

• Set molds on baking sheets then lift the mold up a few inches and tap the mold on the pan. Do this a few times. It will help to remove air bubbles.
• Bake for 18-22 minutes until a toothpick comes out clean. Being I only used two molds and they were filled more, I baked them for 24 minutes. I recommend making 18 cakes not 12.
• Remove from oven and allow to cool for 5 minutes.
• Tug at the mold, loosening the cakes from the sides.
• Turn mold over, and un-mold the cakes.

I made 12 cakes, but the batter puffed up over the edge of the mold so much that I had to cut it off. I suggest making 18 cakes instead.

You can see here how much excess cake I cut off each leaf and pumpkin so that they would sit flat.

You can also see how pretty they look inside with all the swirled colors.

Storage

• Store in an airtight container for up to 4 days.
• I wrapped my cakes in plastic wrap, put them in a zip-top bag and froze them.
• I'll thaw them out on Thanksgiving morning so we can enjoy them for dessert.

Related Recipes

If you enjoy making these pound cake leaves, you might also enjoy making these other leaf-themed desserts and appetizers.

Cheese Bread Leaves

Cheesecake Leaves

Veggie Pizza Leaves

Cheesy Crescent Roll Leaves

Be sure to check out all of my amazing Thanksgiving Recipes.