Preheat the oven (electric 170°C / circulated air 150°C). Grease and lightly flour two mini bundt trays (12 gugelhupfs per tray).
For the cake batter: In a large bowl mix together the flour, sugars, baking powder, cinnamon, nutmeg, all spice, and the salt. Create a well in the middle. Beat the eggs and together with the pumpkin purée, maple syrup and eggs fold into the dry ingredients. Divide the batter equally among the bundt trays. Bake each tray one after another for ca. 20 minutes. Remove the tray from the oven, place on a wire rack and leave to cool for 15 minutes. Carefully remove the bundt cakes out of the forms and cool completely.
For the maple cream cheese frosting: Cream the cream cheese with an electric mixer. Add the butter and continue to cream. Stir in the maple syrup. Sieve the powdered sugar and slowly mix it into the cream cheese-butter mixture, until it reaches the desired consistency (it should be thick enough to spread without being too runny).
Now colour the frosting using the food dye (use orange if you have it, if not make your own by mixing red and yellow). Knead the fondant until softer on a work surface that has been dusted with powdered sugar. Now spread a small amount of green food dye onto the fondant, and knead until the dye is evenly distributed. Now roll the fondant out and cut out leaf-shapes.
Spread the frosting onto the cooled pumpkin bundt cakes. Arrange the leaves onto the pumpkins. Chop the chocolate bars into stalk, place on top and enjoy!
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