• Heat oven to 350 degrees.
• Oil the pan or use cooking spray in each mold. Using a pastry brush, brush all around the molds to make sure they are covered. Then add flour to each mold and shake that around to cover. Tap the pan to loosen the flour that didn't stick and tap that flour out of the pan.

  I like to take a paper towel and go around the top of the pan to clean it of any excess oil and flour.

For the cakes

• Mix together the flour, baking powder, salt, cinnamon, nutmeg, and ginger in a small bowl.
• Combine the milk, maple syrup, vanilla, and maple extract in a small bowl.
• In the bowl of a stand mixer, or a large mixing bowl beat the room temperature butter and brown sugar on medium speed until light and fluffy.
• Beat in the eggs one at a time at medium speed. Scrape the bowl with a rubber spatula.
• At low speed, beat in half the flour mixture then add the milk mixture and beat on low speed to incorporate. Next, add the remaining flour mixture and beat on medium speed until thoroughly mixed. Scrape the sides of the bowl. The batter is done and should be nice and thick.
• Spoon 1 tablespoon of the batter into each acorn well. I like to take the back of a small spoon and spread the batter out to make sure it will fill the molds when baked.
• Bake at 350 degrees for 12 - 14 minutes.
• Let cakes cool for 10 minutes in the pan then remove the cakelets to a cooling rack. They should easily pop out of the pan by sticking a small knife into the side of the mold to pop it out.
• Make the next batch of cakes as directed above.

Preparing the glaze

• In a small bowl mix all the glaze ingredients using only 1 tablespoon of water and mix until smooth and has the consistency of heavy cream. If the glaze is too thick, add the extra water.

Decorating the acorns

• Place the raw sugar in a small bowl.
• With a pastry brush, brush each acorn with the glaze and then dip the top of the acorn into the sugar. Set the acorn cakes on a sheet of wax paper to dry.

Storage

• Store the cakelets in a single layer in an airtight container for up to three days.
• You can also freeze unglazed cakelets in a single layer in a freezer container for up to three months. Let thaw at room temperature then glaze and decorate as instructed.