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1
Preheat oven to 350 degrees F.
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2
Oil and flour 8 mini bundt pans.
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3
Combine cake mix, water, oil, and eggs in large bowl.
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4
Beat for 2 minutes, or until well blended.
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5
Divide batter equally among prepared pans.
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6
Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean.
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7
Cool cakes in pans on cooling racks for 15 minutes.
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8
Invert cakes onto wire rack and cool completely.
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9
For the Orange Glaze:
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10
Heat cream in small saucepan over medium heat until just simmering; remove from heat.
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11
Add white morsels and stir until melted and smooth.
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12
Stir in food colorings, 1 drop at a time, until desired color is achieved.
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13
Drizzle glaze over cakes.
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14
Refrigerate cakes for 10 minutes, or until glaze is firm.
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15
Cover and reserve any remaining glaze.
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16
For the Marzipan Stems and Leaves:
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17
Place marzipan in medium bowl.
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18
Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved.
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19
Divide marzipan into 2 equal pieces.
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20
Roll 1 marzipan piece into a 12-inch-long log.
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21
Cut log crosswise into 8 equal pieces; set aside to use as stems.
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22
Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap.
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23
Using rolling pin, roll out marzipan to 1/4-inch thickness.
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24
Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves.
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25
Decorate cakes with marzipan stems and leaves.
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26
Reheat reserved glaze.
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27
Serve cakes, passing glaze alongside.
