Friday, 20 October 2017

Pumpkin Spiced Pumpkin Cake πŸŽƒ

OK first off I know many of you won’t have time to go all out and make an almost real looking pumpkin, but that’s OK! Just make the cake and serve with the glaze of your choice, slather it in buttercream,or eat it plain with some tea!


For The Cake-

  • 3 eggs, room temperature
  • 3 tablespoons milk, room temperature
  • 1 ½ teaspoons vanilla Extract 
  • 1 ¼ cups (150 grams)  flour
  • 1 ½ teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (150 grams) caster sugar
  • 3/4 cup (150 grams) unsalted butter, room temperature
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
For the Buttercream-

  • 550 gms confectioner's sugar / Icing Sugar
  • 250 gmssalted butterroom temp ( you can even use 1/2 butter and 1/2 vegetable shortening)
  •  2 tbsp cold milk 
  • 1/2 tsp vanilla extract
  • orange food coloring & Black Food Coloring


  • Orange Ready To Roll Fondant 
  • Green Ready To Roll Fondant 

  • Measuring Cups
  • knife for carving the cake
  • Mixing Bowl
  • Whisk
  • Weighing Scale
  • Measuring Spoons 
  • Bundt Pan
  • Cooling Wrack 
  • Turn Table 
  • Pallet Knife 
  • Cake Side Scraper 
  • Electric Mixer/ Hand Mixer
  • Rolling Pin

Lets Get Started!

For The Cake-
  1. Preheat oven to 170 degrees C and place rack in center of oven. 
  2. Grease and dust 2 small Bundt Pans. 
  3. Sift flour with baking powder and keep aside.
  4. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
  5. In your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Beat in the eggs, gradually, until well combined adding a tbsp of flour with first addition
  6. add the flour a little at a time
  7. Scrape the batter into the prepared pans, Bake for about 35 minutes  or until the cake is golden brown and a cake tester inserted in the center comes out clean. 
  8. Remove the cakes from the oven and place on a wire rack to cool for about 10 minutes.
  9.  Remove the cakes from the pan and cool completely on a lightly buttered wire rack.
For the Buttercream-

  1. Beat butter until light and fluffy. 
  2. Add vanilla and then slowly add sugar. 
  3. Add milk a few tablespoons at a time until desired consistency is reached. (If want a stiffer buttercream, use less milk.)
  4. Divide the buttercream for the filling and for covering there cake
  5. Add in the food coloring, black for the filling and orange for covering the cake!
For the Assembly:

  1. Cut bottoms off cakes.
  2. Smear buttercream frosting onto bottoms. Sandwich together.

3.Depending on the shape bundt pan you use, you may need to contour the outside using a knife to sculpt into a pumpkin shape.
Cover in orange buttercream. Refrigerate to help the sculpting process.
5.For the final smoothing chill the pumpkin in the freezer and use the back of a spoon dipped in hot water.


6.Roll out some Orange fondant.
7. Drape onto the Cake.
8. Smooth out with your finger to give it some shape.
9. kneed some green fondant and shape to to form a stem for the pumpkin
10.Add stem to the top of the pumpkin. 
11. To give it a more realistic look you can shade the fondant with some Orange, brown and Green Petal Dust!





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