How To Make A Pumpkin Cake!
Pumpkin Barrel Cake by Rosie's Dessert Spot:
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***This pumpkin cake was carved out of three (3) 8 cakes***
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---MORE FAVORITE TOOLS & MATERIALS USED IN THIS VIDEO---
Silicone Work Mat:
Ateco Leaf Cutter Set:
Silicone Leaf Veiner:
Mungyo Non-Toxic Chalks:
Wilton 9 Rolling Pin:
Polyblade:
Sculpey Ball Tool Set:
Wilton Tool Set (includes wheel tool, veining tool, and modeling sticks):
Cosmetic Sponges:
Wilton Leaf & Flower Impression Mat:
Wilton Fondant Shaping Foam:
Wilton ULTRA Turntable:
Ateco Fondant Work Mat :
Wilton 13 Angled Icing Spatula:
Wilton Smoother:
Wilton 20 Fondant Rolling Pin:
Viva Paper Towels:
Flairosol Fine Mist Spray Bottle:
Wilton Cake Lifter:
Brown Floral Tape:
Brown Petal Dust by Wilton:
Orange Petal Dust by Sunflower Sugar Art:
Poppy Red Petal Dust by Sunflower Sugar Art:
Wavy Foam: I found a dog bed making kit at my local Hobby Lobby that came with lots of wavy foam and smooth foam (I use all the time). It can be very easily cut with scissors into any desired size. Hopefully you can find it at your local craft store or online.
Gel food color combinations by Wilton I used to achieve fall colors used in this tutorial:
1. stem and vine color: Color gumpaste a very dark brown and add some moss green, and a touch of black.
2. Light khaki green: color gumpaste a pale moss green and add a touch of buttercup yellow.
3. Khaki yellow: color gumpaste a pale buttercup yellow and add a touch of moss green.
4. Bright fall yellow: color gumpaste golden yellow and add a touch of buttercup yellow.
5. Terra-cotta red: color gumpaste red-red, add some brown, and add a dot of black.
If you have any questions about the colors, tools/materials, and/or any of the techniques used in this tutorial, please leave your question in the comment section.
Music courtesy of: Kevin MacLeod (incompetech.com)
Songs: Carpe Diem and Summer Day
Licensed under Creative Commons: By Attribution 3.0 License
EASY CHINESE PUMPKIN CAKE RECIPE #veganrecipes #chinesefood #cooking #pumpkin #cake #dessert
Pumpkin Spice Cake Recipe
Bake this spicey, moist, decadent Pumpkin cake from scratch. The recipe is good for two 8 or 9 pans. Bake time is approx 40-45 minutes. Check baking progress about 37 minutes in to avoid over-baking. Also, watch my YouTube demo for exact preparations steps.
Don't wanna big cake?? See the recipe below for two 6 cakes.
Begin by preheating oven to 350 degree.
Coat the bottom on your pan with shortening, top with a parchment round and coat with baking spray with flour. I would highly recommend using grade AA or A unsalted butter, such as Land O' Lake. Measure all ingredients accurately and bring the butter and eggs to room temperature.
1. Scrabble the egg(s).
2.Thoroughly mix the flour, salt,baking powder,baking powder & spices with a wire whisk before sifting them. This will ensure that the ingredients are even distributed throughout the batter. I prefer to sift my dry ingredients onto parchment paper because it's easier to divide the mixture into three portions using a bench scraper.
3. Kitchen Aid mixers are the creme de la creme of mixers, but they are also costly. Using a hand-held mixer will give you similar results, but pay careful attention during the mixing process.
4. Creaming the butter:
Place the butter/shortening in your mixing bowl, using the paddle attachment beat the fat on low-speed. Once the butter and shortening is well-combined,slowly drizzle in the light brown sugar. Once the sugar and fat are well incorporated, cream the mixture at a moderate speed until the mixture is light and fluffy. This process may take anywhere from 4-6 minutes for a 6 cake to 7-8 minutes for an 8 to 9 cake. The consistency of the sugar/butter should be similar to marshmallow fluff and the mixture will also lighten in color. On my YouTube video you will notice that I left the mixing on normal speed ( I usually increase the speed on most of the steps) This was purposely done to illustrate the importance of creaming the fat.
6. Add the vanilla extract and pumpkin puree. Scrape down the mixer bowl before proceeding to the next step
7. Slowly begin to drizzle the egg (s) and beat on low speed until the eggs are absorbed into the mixture. This will take anywhere from 2-4 minutes depending on your mixer.
8. Stop mixing and thoroughly scrape down the sides and bottom of the bowl to ensure even mixing.
9.Alternate between the dry and wet ingredients. Begin by adding a third of the dry (flour,salt,baking powder,baking soda & spices) mixing just until blended, then add 1/2 the milk and blend on low speed. Stop the mixer and thoroughly scrap down the bowl to ensure even mixing. Add the 2nd portion of the dry ingredients and mix on low speed for about 30 seconds, stop and scrap the bowl. Add the remaining portion of milk and on low speed mix for another 20 seconds or so. Stop the mixer;scrap the bowl thoroughly before adding the last batch of dry ingredients. Add the last portion of the dry ingredients and mix on slow speed just until it's blended. It's important not to over mix or you may develop the gluten in the the cake, which will give the cake a tough texture.
10.Equally divide your batter among your pans and place them in the center rack of the oven. Allow enough space in between the cakes for proper circulation. Bake for 25-30 minutes for two 6 cakes, and 40-45 minutes for two 8 or 9 cakes (check the cake 25 minutes in to avoid over-baking. Cake is done when a wooden pick inserted in the center of the cake comes out clean.
10. Allow cakes to cool on a wire rack for 15 minutes before turning them out.
11. Cake must cool completely before frosting.
Ingredients
Two 8 or 9 Cakes
1 cup cake flour (Sifted)
1 cup All purpose flour (Sifted)
1 1/2 cup of light brown sugar or white granulated sugar
3/4 cup butter
3/4 cup vegetable shortening Ex: Crisco
2 Eggs
1/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup of whole milk- equal to 4 ounces
1/2 cup of store purchased pumpkin puree- equal to 4 ounces
1 teaspoon of vanilla extract
3/4 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/4 teaspoon of cloves (optional)
Easiest Pumpkin Dump Cake || Easiest way to make a quick Pumpkin Dump Cake
Easiest Pumpkin Dump Cake is a perfect Fall and Thanksgiving Dessert recipe.
#PumpkinCake #DumpCake #Pumpkin #Recipes #ThanksgivingRecipes
#ThanksgivingDesserts
Course: Dessert
Cuisine: American
Prep Time: 10m
Cook Time: 50m
Total Time: 70m
10 minutes on the counter to cool down
Servings: 4 pieces
Author: Anjali
Ingredients:
- ½ can Pumpkin Puree 7 oz
- ½ can Evaporated Milk 7 oz
- 1 cup Light Brown Sugar
- 2 large Eggs
- 1 Tsp Ground Cinnamon
- 1 Tsp Ground Nutmeg
- 1 Tsp Ground Star Anise
- 1 Tsp Ground Cloves
- 1 Tsp Ginger Powder
- 2 Tsp Pumpkin Pie Spice
- 2 cup Boxed Yellow Cake Mix
- ½ cup Melted Butter 1 stick
- 1 cup Crushed Pecans optional
For the topping
- 1 scoop Vanilla Icecream or Cool Whip
- 1 Tbsp Caramel Syrup optional
Method:
1) Preheat the oven to 350F or 180 C and grease a 9 by 9-inch baking tray with cooking spray or butter.
2) In a mixing bowl, combine the Pumpkin Puree with Evaporated Milk, Eggs, Brown Sugar, Ground Cinnamon, Ground Nutmeg, Ground Cloves, Ground Star Anise, Ginger Powder, and Pumpkin Pie Spice. Add a pinch of salt and mix everything well using a fork or a whisk. Pour it in your greased baking dish
3) Add the cake mix on top. Also, add the melted butter and crushed Pecans on top and bake your Pumpkin Dump Cake.
4) Bake the Pumpkin Dump cake for about 50-60 minutes at 350F or 180C. After it's baked, get it out and cool it on the counter for about 10 minutes.
5) Cut out even-sized pieces of this Pumpkin Dump Cake. Top with some cool whip or a scoop of Vanilla Ice cream. Drizzle some caramel syrup on top and serve!
calories 456
[ENG SUB] 南瓜戚风蛋糕 Pumpkin Chiffon Cake for pumpkin harvest season
Harvest vs Halloween Pumpkin Cake | Marisha's Couture Cakes
This cake is a deceiving one. One side is a beautiful pumpkin harvest cake perfect for any Fall table, and the other side is a spooky Halloween cake. In this video I show you how to make this gorgeous pumpkin cake filled with a sprinkle surprise!
#pumpkin #cakes #halloween
Click for full directions:
**Check below for all products used in the video and recipes**
Carrot Cake:
Fondant Leaves:
Fall Leaf Cutters:
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Kitchenaid Mixer:
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#pumpkin #fall #halloweenfood #trickortreat #harvest