Preheat the oven to 350 F. Grease the mini bundt cake pan. Make sure the pan is well greased so that the cakes come out easily.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.

In a separate bowl, beat the butter and sugar together until light and fluffy, about 2 minutes. Add eggs, one at a time, beating after each addition. Add the vanilla and mix until combined.

Add the flour mixture in two additions, alternating with the milk. Beat until combined.

Transfer the batter to the prepared pan, dividing it between the mini bundt cups. Gently tap the pan on the counter a few times to remove any air bubbles.

Bake the cakes for 20-30 minutes or until a toothpick inserted comes out clean.

Cool the cakes in the pan for 10 minutes before inverting them onto a wire rack to cool completely.

In a medium bowl, beat the butter and vanilla until smooth and creamy.

Add the powdered sugar and milk. Beat on low speed until combined and then beat on high speed until fluffy.

Divide the frosting into three bowls. Add a few drops of red gel food coloring to one bowl, a few drops of orange gel food coloring to the second bowl, and a few drops of yellow gel food coloring to the third bowl. Stir the gel food coloring in until fully incorporated. Transfer the frosting into separate piping bags. If the frosting begins to feel too soft, place it into the refrigerator. Before decorating, cut the tips off of the piping bags, so that you have a medium size hole.

Place the chocolate melting wafers into a microwave safe bowl and heat in the microwave until melted, stirring every 30 seconds.

Place a piece of wax paper onto a small baking sheet.

Pour the melted chocolate onto the wax paper. Use an offset spatula to spread the chocolate into a square or rectangle about ¼ inch thick. Make sure it’s not too thin or it will break when you cut out the shapes.

Place the chocolate into the refrigerator to set, about 10 minutes.

Once the chocolate has set, place the wax paper on a cutting board and cut out the Mickey shapes using the small Mickey cookie cutter.

Place the white chocolate melting wafers into a disposable piping bag. Heat in the microwave until melted, manipulating the piping bag every 30 seconds.

Cut a small part of the tip off of the piping bag and pipe two dots for eyes on the face part of the chocolate Mickey piece. Place the candy eyes on top of the white chocolate dots to attach them. Pipe a small v shape underneath the eyes to make the turkey’s beak, and a little squiggle to the right of the v to make the turkey’s wattle.

Let the chocolate set, about 10 minutes.

Starting at the back of the bundt cake, pipe a large squiggle of red frosting across the top of the bundt cake. Next, pipe a medium squiggle of orange frosting in front of the red frosting (this will most likely go over the hole in the bundt cake). Finally, pipe a small squiggle of yellow frosting in front of the orange frosting (this will be close to the front edge of the bundt cake).

Gently press a chocolate turkey face into the yellow frosting.