Mini “Baked Potato” Cakes

Preheat oven to 350 degrees. Grease a Mini Wonder Mold pan (available at www.wilton.com) or similar pan, and dust lightly with flour.

Prepare cake mix according to directions on the package. Fill each mold 3/4 full. Bake for about 30-40 minutes, or until an inserted toothpick comes out clean. Let cool.

Meanwhile, using an electric hand mixer, make the royal icing by combining the confectioner’s sugar, powdered meringue, and a tiny bit of water at a time. Consistency should be spreadable, but not runny. Add a few drops of brown food coloring until it resembles the color of potato skin. Beat well until it forms peaks.

Now, trim the ends of the cooled cakes so that two halves fit together to form a “potato.” Using a small offset spatula, “glue” two cake halves together using a small amount of the royal icing. Now spread icing over each assembled cake and smooth out the surface. Let set.

Before icing is completely set, roll each cake in cocoa powder to give it that dirty potato look. Brush off the excess. Top with your favorite whipped cream. Add details by molding marzipan to look like broccoli, cheddar cheese, bacon, or a pat of butter, and color with food coloring. Or sprinkle with green sprinkles to resemble chives.