1 box (18.25-ounce) spice cake mix, Betty Crocker SuperMoist®
11/4 cups water
1/3 cup vegetable oil
2/3 cup heavy cream
1 bag (12-ounce) premier white morsels, Nestlé®
Red and yellow food coloring
1 package (7-ounce) marzipan, Odense®
Green food coloring
1 8-cup mini Bundt cake pan
Disposable latex gloves
Leaf-shape cookie cutter
Preheat oven to 350 degrees F. Butter and flour 8-cup mini Bundt cake pan. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes or until well blended. Divide batter equally among prepared cups of pan.
Bake for 20 minutes or until toothpick inserted near centers of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto cooling rack, remove pans, and cool completely. Set cooling rack on top of cookie sheet.
For Orange Glaze, heat cream in small saucepan over medium heat until bubbles appear; remove from heat. Add white morsels and stir until melted and smooth. Stir in red and yellow food coloring, 1 drop at a time, until desired orange color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes or until glaze is firm. Cover and reserve any remaining glaze.
For stems and leaves, place marzipan in medium bowl. Using latex gloves, knead green food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into 12-inch log. Cut log crosswise into eight 11⁄2-inch pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using leaf-shape cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves.
Rewarm reserved glaze. Serve cakes, passing glaze alongside.