Make pretty Autumn colored leaves and pumpkin cakes using a silicone mold.
Grease all 18 cavities in the three pumpkin and leaf molds.
Cream butter just to soften.
Fill each of the leaf cavities halfway.
Use a paintbrush to paint the pumpkin stems in the molds with the brown batter.
Store in an airtight container for up to 4 days.
Or freeze them for up to 3 months. 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.
Fall Leaf Cakes https://hungryhappenings.com/thanksgiving-pound-cake-leaves-and-pumpkins/