Preheat oven to 350°F. In large bowl, combine Maple Iced Gingerbread Mix packet 1, water and ¾ cup melted butter. Divide among Silicone Bar Pan.
Bake 25-30 minutes or until toothpick inserted in center comes out clean. Let cool. Remove from pan and cut each cake in half horizontally.
In medium bowl, combine Maple Iced Gingerbread Mix packet 2, cream cheese, powdered sugar and 3 tablespoons softened butter; mix until well combined. Frost bottom and top layers of tiny cake and place together.
Mix lemon juice in 2 cups water; set aside. Using a melon baller, scoop out 16 round pieces of apple. Place apple balls into lemon water for a few minutes. Remove and dry off. Dunk in warm Creamy Caramel Sauce and top tiny cakes.