Pumpkin Cake
I want to make a 3D Pumpkin Cake for Halloween. I have this idea to make 2 8" rounds and 2 9" rounds, and stack them 8-9-9-8 and just kind of sculpt the 9s to meet with the 8's. I also want to cut out a circle at the top and have candy in the top like it is a bowl of candy or a trick or treat pumpkin like the kids carry.
First question - Should I put a circle in between the top two and bottom two layers? Will I need supports in the bottom?
Second - to make the lines of the pumpkin, would just carving maybe with a small melon baller the lines along the side help or can I just do it in the fondant when I cover the cake?
Also do you think this is going to work the way I am thinking it will? Or do you guys have any other suggestions? I think I am going to make 2, I have a party for Sat and then a party for Sunday.
Let me know what you guys think!
Replies to This Discussion
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Permalink Reply by Eileen S on
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HI Gretchen. I did a pumpkin cake for a recent wedding and the way I did it was
a) bake two bundt cakes
b) trim the bottoms so they were flat
c) place one cake upside down on the cake board, then a layer of frosting, a round of parchment paper, then place an 8" plain cardboard cake round
d) put the top cake right side up on the cake round
e) put two small cupcakes in the middle of the top cake (or whatever will fill the cavity best
f) using a very sharp serated knife, I cut "v"'s into the cakes where the smaller of the humps were (you know, a bundt typically is small hump, large hump, small hump, large hump) (I've attached a picture of the naked cake with the v's cut in it)
g) squeeze frosting into the crack between the two cakes and smooth it as well as you can (because of the ridges in the bundts this is a little tricky)
h) frost the whole cake with a thick crumb coat, smoothing over the humps with an index card
i) refrigerate the cake for a few hours to make sure the crumb coat is nice and crusted (I used a cream cheese frosting because it was a pumpkin cake - it worked really well under the fondant)
j) Using a viva paper towel, smooth all the humps and valleys of the pumpkin.
k) roll out your fondant and cover the whole cake,working your way down slowly to the bottom. I won't lie - I had some cracks and folds, but I also did vines and leaves on the cake so that worked well to cover the oopsies.
l) I used the back of my index finger knuckle to smooth the fondant into the valleys of the pumpkin.
m) I used Wilton's Orange Spray color to make the insides of the valleys appear deeper. To keep it from overspraying onto the cake board, I put a paper towel under the spray can as I worked.
n) I made a stem out of rice krispie treats (store bought) and put a layer of frosting on it, then a layer of fondant,then I painted it with food coloring and vodka combined.
o) Add leaves and vines. I found a pattern for pumpkin leaves online I printed out on cardstock and then used as a template on fondant.
The pictures are the "naked cake" and then the finished cake. - Attachments:
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Permalink Reply by Karen Marie on
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Eileen I Love your cake!!!!
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Thanks Karen! It was fun to make! I watched a bunch of videos of people making pumpkin cakes and kind of mish-mashed all the different techniques. LOL. It worked for me. :)
Karen Marie said:Eileen I Love your cake!!!!
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Permalink Reply by Gretchen Belsome on
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Wow Eileen that looks great. The only bundt cake pan I have has a Fluer de lies pattern on it so I didn't think it would work. But I did think about the two bundt cakes. Thanks for all the advise and what you did, it looked great.
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Permalink Reply by Anne M on
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Eileen, your cake looks great. Thank you for the detailed instructions along with pictures, I am definitely going to try it too.
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Permalink Reply by Tasha Nagy on
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utube:
Check out sculpted and painted pumpkin cake, or something along those lines. There is an amazing video, start to finish!
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Permalink Reply by Patty Munro on
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I've been wanting to try this and thanks for the pictures - they are great! I'm guessing using 2 bundt pans - this can feed quite a few people?
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I would say it could feed up to 35 people or so, depending on how big you make the slices. The pumpkin gingerbread recipe (found in the forum section from Karen Marie) is very dense and rich so you can cut the pieces a little smaller. Plus, if it's being served after a full meal, the slices would be a little smaller.
Patty Munro said:I've been wanting to try this and thanks for the pictures - they are great! I'm guessing using 2 bundt pans - this can feed quite a few people?
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Permalink Reply by Judith Dias on
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wow Eileen, that cake looks great
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Permalink Reply by Melinda King on
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I made with the two bundt cakes but i filled the empty center with candy corn, so when you cut it the "seeds" fell out.
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pumpkin.jpg, 38 KB
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Hi, I never thought of filling with candy corn, very unique idea. I also use the 2 bundt cakes but I fill with a pudding frosting then at the top invert an ice cream cone. cover cone with green frosting to look like a stem. The pudding frosting is easy, tastes terrific but must stay refrigerated. 1 1/2 cups cold, cold milk, 1 pkg dream whip, 1 pkg pudding. dump all in narrow bottom bowl, beat 2 min on low, 2 min on med and 2 min on high until peaks can be formed. I got the receipe from a dream whip package 10 or 12 years ago. enjoy, Dawn
Melinda King said:I made with the two bundt cakes but i filled the empty center with candy corn, so when you cut it the "seeds" fell out.
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