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How to Bake a Pumpkin Cake

Read all reviews (1)
Level
Intermediate
Time
1/2 day
Budget
10 - 30

Get ready for a spine-chilling Halloween with our hauntingly delicious pumpkin cake baking project!

Follow our step-by-step guide to transform a simple sponge cake into a spooky pumpkin masterpiece, complete with eerie icing and creepy candy eyeballs that bring your sweet treat to life.

This pumpkin cake can be customized to suit your spooky style and will be sure to impress your guests at any Halloween party.

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You will need

Renshaw Ready To Roll Orange Icing 250g

Is $ 4.49

Quantity: 1

Subtotal

Is $ 4.49

Edible Glue 25ml

Is $ 4.49

Quantity: 1

Subtotal

Is $ 4.49

Silver Square Double Thick Card Cake Board 10 Inches

Is $ 3.49

Quantity: 1

Subtotal

Is $ 3.49

Out of stock

Green Fondant Icing 250g

Is $ 3.49

Quantity: 1

Subtotal

Is $ 3.49

House of Cake Edible Eye Decorations 25g

Is $ 4.49

Quantity: 1

Subtotal

Is $ 4.49

Out of stock

Renshaw Dark Brown Ready To Roll Icing 250g

Is $ 4.49

Quantity: 1

Subtotal

Is $ 4.49

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Total:

How to make

Baking ingredients:

235 g unsalted butter – softened

235 g caster sugar

4 eggs – lightly beaten

170 g self-raising flour

70 g plain flour

How to Make Step-1
To Bake: Pre-heat the oven to 170°C/325°F/gas mark 3.
Step-2
Grease and line a 8 in round cake tin with baking paper.
Step-3
Place the unsalted butter and caster sugar in a bowl and beat until light and fluffy.
Step-4
Add the beaten egg a little at a time, beating thoroughly between each addition.
Step-5
Sift the self-raising and plain flour.
Step-6
Fold into the mixture to make a soft dropping consistency.
Step-7
Turn the mixture into the prepared cake tin and bake until golden brown and a skewer come out clean.
Step-8
Leave in the tin for a few minutes, then turn out on to a cooling wire.
To Decorate Step-9

Place the sponge cake on a 10 in cake board and cover the cake with a thin layer of the remaining buttercream.

Step-10
Knead 1 kg Renshaw Orange Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out the icing to the desired thickness. Gently lift and smooth the icing down the sides and over the cake board with the palm of your hand.
Step-11
Trim the excess icing from the edge of the cake board. Press into the icing with tools to create inlays within the eye sockets, nose, and mouth, and add in lines to the pumpkin if desired.
Step-12
Roll out 250g of Renshaw Brown Ready to Roll Icing and lay over the stalk of the pumpkin. Score using icing tools.
Step-13
Tear off some Renshaw Green Ready to Roll Icing to mold vines and leaves, adding around the stalk using edible glue.
Step-14
Use edible glue to line the eye, nose, and mouth sockets, adding black sugar pearl sprinkles to fill.
Step-15
Add embellishments of your choice!
halloween-pumpkin-cake-square.jpg?sw=680&q=85
Rated 3 out of 5 by from Nice idea incomplete instructions Great idea . I made this and it was a success . However a beginner would have had problems as the instructions were incomplete. It mentioned remaining butter cream but not what the first was for so I just made some separate to the recipe . Also there was no cook time on the recipe a beginner would have continuously checked it which would have caused it to sink .
Date published: 2024-10-20
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