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Mini Pumpkin Spice Cinderella Carriage Cakes #Choctoberfest 2018

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A beautiful, festive, autumn cake that’s absolutely magical inside and out! A decadent, rich, pumpkin spice cake, with white chocolate frosting, and a surprise inside! Though this may look intimidating, I’m NO cake decorator! So, if I can make this, seriously, you can, too!! Perfect for a birthday party, or any special fall event!

 

 

 

Well, hello there! And welcome back to #Choctoberfest! If you’re new, this is an incredible chocolate event that happens every October! It’s put on by Allison, of The Pintertest Kitchen, features over 100 bloggers from around the world sharing our very best chocolate recipes, and there’s even an enormous Prize Package that you can enter to WIN! (*Details and how to enter at the bottom of this post.)

 

I have already made three recipes for this year’s event, and this is my fourth one for you featuring fancy, colorful, and festive sprinkles from Sprinkle Pop®! I admit, I was never really into the whole “sprinkles” thing….UNTIL. I saw THESE. Omg….!!!

I was absolutely AMAZED at how beautiful they are! Just. WOW!! They’re like tiny little sparkling jewels and glimmering precious gems! And the colors and shapes are absolutely dazzling and fun! They create custom bespoke sprinkle blends, dyed in-house to match any idea a customer may have, too! If you can dream it, they can create it as a sprinkle mix! How’s that for awesome?!

My jaw dropped from the second that I went to their website, and I’m sure that you’re going to be shocked and amazed, too! They have so many beautiful colors! They also have many holiday mixes, and they all have interesting shapes included in their specialty mixes, too! I could brag all day about these, but we have to keep moving, so you’ll just have to see them for yourself! Please do check them out!

 

Here are the ones that I chose!

 

 

*For what I was making, I simply picked through and was able to choose the perfect little pieces for my cakes! I even mixed together some of the white mix with the gold to have the perfect blend of color!

 

 

So, for this recipe, believe it or not, I actually started with a boxed mix for this Mini Pumpkin Spice Cinderella Carriage Cakes! But don’t worry. I doctored the batter up so well, that no one will ever know. It’s extremely flavorful, spicy, rich, and delicious!

To start, you just mix up the batter using the ingredients listed below in my printable recipe, not what’s on the back of the box, and pour the batter into well-greased and floured, fluted medium-sized bundt cakes pan. (6 wells.) *I used my old antique pan for this.

 

 

 

 

Pop them into the oven to bake, let them cool a bit, then cross your fingers and hope that when you go to invert the pan…they all come out in one piece without sticking!

*If you, too, have one of these pans, you HAVE to grease and flour them the old-fashioned way with crisco and flour. No cheater products or they won’t come out of the pan!

 

 

 

 

 

Then let them cool completely, cover them, and chill them while you make your creamy white chocolate frosting! Once cold, you can trim any excess cake from the sides and top making them flat, so that you can match up two of them for a “pumpkin” shape.

 

 

 

 

I then fill the bottom one with candy-coated peanut butter candies, and some of the festively colored sprinkles!

 

 

 

 

Then spread a good glob of frosting on top…..

 

 

 

 

…and place another cake on top! Be sure to fill that one with more candies and sprinkles, too!

 

 

 

 

Then smooth the middle frosting around the cakes to seal them together.

 

 

 

Then do a thin coat of frosting over the whole thing.

 

Let that chill……

 

 

 

….then add more like I’ve done here. That way you won’t have a bunch of crumbs mixed into your dreamy frosting that will show and take away from it’s creaminess.

Cover your cakes and let them chill again. You can even let them chill overnight if you’d like. Then start decorating!

I used two different kinds of Sprinkle Pop’s sprinkle mixes, and mixed them together. I also snuck in a few extra colors from a third packet, because I was really loving the pretty rose-colored balls! I thought that Cinderella certainly needed a little pink on her carriage to the ball!

I also added melted and chilled white chocolate wheels and swirly vines to my pumpkin carriage! Just melt some white chocolate, add it to a baggie, snip the end, and squeeze the chocolate out onto a wax paper-lined baking sheet into any kinds of shapes that you want! Chill in the fridge, and wah-lah! EZ-PZ decorations!

I dusted mine with edible gold decorator’s dust! (*I dusted the backs though, after peeling them off of the waxed paper, because the top sides looked awful! I totally lack in decorating!!!)

So here’s a pick of the back side of the cake sliced in to, so that you can see the inside of the cake, and all of the goodies inside!

 

 

 

Now, who wouldn’t DREAM of having this cake on a special day, right?!

 

 

 

Not only is this a pretty cake on the outside, but the flavor is absolutely delicious, too!! I got 6 mini bundt cakes, and 15 cupcakes out of the batter! So you can make one pretty one like above, then decorate the rest and the cupcakes with ease for everyone else!

I’m very proud of this Mini Pumpkin Spice Cinderella Carriage Cake, and it’s actually easy to make! Like I said from the start, if I can do it, you can, too!!! I so hope you make this, and I know that you’ll enjoy them just as much as we did!

 

 

Thank you so very much to Sprinkle Pop® for generously sponsoring this year’s #Choctoberfest, and sending each of us your pretty sprinkles to use in our creations! They’re truly fabulous!! Almost too pretty to eat!

Be sure to Follow Sprinkle Pop® on these social medias for the latest news, recipes, and special savings! Pinterest, Facebook, and Instagram!

 

And don’t forget to Enter the Giveaway!!
Just click on the photo below,
and it will take you straight to the main post to enter!

 

 

 

All of Today’s Recipes!

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*Although we were all sent product to try, any and all opinions of these products are solely my own.

Yield: 3 carriages and 15 cupcakes

Mini Pumpkin Spice Cinderella Carriage Cakes #Choctoberfest 2018

Mini Pumpkin Spice Cinderella Carriage Cakes #Choctoberfest 2018

Mini Cinderella Pumpkin Spice Carriage Cakes #Choctoberfest 2018 Author: Kelly@wildflourskitchen.com Serves: 3 medium-sized carriage cakes + 15 - 16 cupcakes

Ingredients

For Cake:

  • 1 boxed spice cake mix
  • 1/3 cup regular sugar
  • 1/3 cup light brown sugar
  • 4 extra-large eggs
  • 1/3 cup melted butter
  • 1/4 cup water
  • 1/3 cup regular thick sour cream
  • 1 (15 oz.) can pumpkin
  • 1 tsp. vanilla
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp. salt

For Frosting:

  • 6 oz. quality white chocolate chips
  • 1 (8 oz.) package cream cheese, soft
  • 1/4 cup butter, soft
  • 1 Tbl. lemon juice
  • 3 cups powdered sugar, sifted (important that you sift so that you don't have lumps!)

Decorative Additions:

  • 1 packet Gold Sprinkle Pop® sprinkles
  • 1 packet white and silver Wedding Mix Sprinkle Pop® sprinkles
  • melted (quality) white chocolate chips
  • silver and gold edible sparkling dust

Instructions

  • Heat oven to 325°F (for dark coated pans.) Grease and flour inside of each fluted bundt cake pan well. Place 15 - 16 paper cupcake liners into muffin pans.
  • In large mixer bowl, beat cake ingredients on low speed until moistened, then on high speed 2 minutes. Pour batter into mini bundt cake pan and cupcake liners. Bake bundt cakes for about 30 minutes or until toothpick inserted in middle of a cake comes out clean. Cool 10 minutes, remove from pan to cooling rack, then cool completely, (at least 30 minutes or longer). When cold, trim bottoms all the way around turning cakes into round pumpkin shapes. Place onto cake stand and place strips of waxed paper underneath bottom edges. **Bake cupcakes at 350º F for 21 - 24 minutes.
  • Fill centers of bundt cakes with candy coated peanut butter candies and some of the sprinkles. Frost flat top side, then place another cake on top, fill that one, too. Frost seam to seal cakes together.
  • Frost outside of cake with frosting. (Thin coat first, chill, then a thicker, nice coat.) Cover and chill.
  • Decorate outside of cake to resemble a carriage using the sprinkles, and make any other decorations that you'd like. (*Wheels, vines with leaves, etc.)
  • For Frosting: Melt 6 oz. of white chocolate chips in the microwave for about 2 minutes, stirring half way through. *Depending on the power of your microwave you may need more or less time. Be sure to watch carefully so that the white chocolate doesn't burn. Cool the white chocolate slightly. Meanwhile combine the rest of the ingredients. Add the melted white chocolate. Beat with a mixer until fluffy.
  • Store cakes and cupcakes covered in refrigerator.

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