Preheat oven to 350 degrees. Oil and flour 8 mini bundt
pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2
minutes, or until well blended. Divide batter equally among prepared pans. Bake
for 20 minutes, or until toothpick inserted near center of cakes comes out
clean. Cool cakes in pans on cooling
racks for 15 minutes. Invert cakes onto cooling rack and cool completely.
Set cooling rack atop baking sheet.
For the 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 food colorings, 1 drop at a time, until
desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10
minutes, or until glaze is firm. Cover and reserve any remaining glaze.
For the Marzipan Stems and Leaves:
Place marzipan in medium bowl. Using latex gloves, knead 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-long log. Cut log crosswise
into 8 equal 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-shaped 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.