In a small bowl, combine flour and baking powder. Set aside.

In a glass or ceramic mixing bowl, cream together butter and sugar on medium speed for about 1 minute. Add eggs and vanilla and beat about 1 minute more. Add yoghurt and beat for about 30 more seconds.

Add flour mixture and beat on low for about 30 seconds or until well combined. Pour batter into 12 greased mini Bundt pans. Fill only about ¾ full, as the cakes will rise.

Bake at 375°F for about 20 minutes until golden and a wooden toothpick inserted in the center comes out clean. Cool completely. If the cakes rise out of the top edge of the pan, simply trim the bottoms off evenly with a serrated knife to eliminate the ridge.

To frost the cakes, add the orange zest to the frosting and mix in enough orange food coloring to make a bright orange color.

To make the pumpkin stems, melt the chocolate chips in the microwave on low for about 30 seconds until melted. Meanwhile, cut the base of the ice cream cones off with a serrated knife. Brush the cone bottoms with the melted chocolate and set on waxed paper to cool.

Frost one Bundt cake all over the bottom, top and sides. Place cut side up (widest part up). This will form your base. Turn another Bundt cake cut side down on top of the frosted center to form the top. Now frost the top part of the cake and smooth down the sides. You may want to add a toothpick or wooden skewer to secure the cakes together if traveling with the cakes to a party. Just be sure to remove them as you slice up the cakes to serve. Add chocolate covered ice cream cone to the top of the cake for the stem.

Makes 18 servings (6 mini cakes, 3 servings each).

Click here to view the Next Recipe!