Tuesday, October 28, 2014

Halloween Cakes: Fondant-Covered Pumpkin Cake

There are just a few days left to make the Halloween Cake that you've been stressing about.  Well, stress no more!  Here is a simple way to make a pumpkin-shaped cake.

This Fondant-Covered Pumpkin has four layers of moist vanilla-chocolate chip cake inside and pumpkin-spiced buttercream. It was covered in Duff's brand of orange fondant, which both tastes great and has really good coverage (and it NEVER cracks! I am not paid to say these things, I have just tried so many types of fondant and been disappointed so many times, but Duff's truly is the best and has the most 'awesome' colour range. Plus, I am a long-time fan of the show Ace of Cakes and know that if Duff recommends it, it must be good!).

How can you make a pumpkin-shaped cake?

There are two ways:

1. Bake a cake in two bundt pans and then flip one upside down, ice in between and then press together, matching up the grooves.  Ice the outside and cover with fondant.

2. Bake four thick layers of cake in 8" or larger pans. Layer with buttercream, and then carve the whole stacked cake into a pumpkin shape. This is not as easy as option one, but you can add more buttercream this way, and it is the best option if you do not own a bundt pan! 

For the stem, make a cupcake and place upside-down in the top of the 'pumpkin' or shape rice treats into a stem shape, then cover with green or brown fondant, or melted chocolate.

For a jack-o-lantern cake, use black fondant to cut the mouth, eyes and nose. Stick them on to the front of the cake with a tiny amount of water onto the back of the fondant.

Happy Halloween!

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