Halloween Pumpkin Cake Decorating Tutorial
Hi and welcome back to my kitchen. I am so excited to share this weeks video tutorial as this is a collaboration with Charity from The Lovely Baker. As Halloween is only a few weeks away we will be making different versions of Halloween pumpkins.
➡ Watch The Lovely Bakers pumpkin cake tutorial here:
In my tutorial I show you step by step how I made this classic pumpkin or jack-o-lantern cake, decorated to look like its carved on the front with this fun Boo! design. I also show you how to make the board look like planks of wood with these pretty autumn leaves.
I really hope you enjoy the tutorial and enjoy making your own pumkpin cake. Thank you so much for watching and don't forget to subscribe for more cake decorating tutorials!
➡Template Design
If you want to download the template just click here:
➡Useful tutorials
How to make Chocolate ganache:
Vanilla cake recipe:
Halloween Monster cake:
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➡Tools I have used in todays video:
Squires Kitchen Belissimo Flexi Smoothers:
Turn Table:
Modelling tools:
Edible glue:
Renshaw Fondant (Black):
Renshaw Fondant (White):
Drum Board (11 inches):
Oak leaf veiners:
Squires Petal Paste (Gumpaste):
Colour Splash (Brown):
Coloured Edible Tints Used:
Sugarflair Edible dusting tint (Brown):
Sugarflair Edible dusting tint (Chocolate):
Sugarflair Edible dusting tint (Cream):
Sugarflair Edible dusting tint (Black):
Sugarflair Edible dusting tint (Sunset orange):
Sugarflair Edible dusting tint (Tangerine):
Sugarflair Edible dusting tint (Egg yellow):
Sugarflair Edible dusting tint (Terracotta):
Sugarflair Edible dusting tint (Foliage Green):
Plus find a full list of all my favourite tools and baking equipment here:
~ Please note that some of links above may be affiliate links. Buying from these links supports this channel but at no extra cost to you x (This is not a sponsored video) ~
I really hope you have enjoyed the video and found it useful. If you have please click Like and if you want to see more videos like this please Subscribe.
How to Make Boo-tiful Pumpkin Cake | Halloween Dessert Recipe | Well Done
Make two recipes of this pumpkin cake and create your own tasty pumpkin!
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How to Make Boo-tiful Pumpkin Cake | Halloween Dessert Recipe | Well Done
Halloween Pumpkin Cake | Recipe | Sainsbury's
See our spooky Halloween pumpkin cake take shape before your very eyes, and learn the tricks used to create this frighteningly impressive party centrepiece.
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Empty Plates - Pumpkin Shaped Cake
This is a delicious pumpkin shaped caked made from bundt cake which you can flavor any way you want it! Vanilla, chocolate, pumpkin, it all tastes great. Pair it with some home made buttercream frosting and your dessert will be the talk of the holiday meal.
Ease of Preparation (5/10)
Professional Baker Teaches You How To Make PUMPKIN BUNDT CAKE!
Chef Anna Olson bakes an incredible Halloween Pumpkin Bundt Cake!
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Ingredients:
1 cup unsalted butter at room temperature
1 ½ cups granulated sugar
⅓ cup packed light brown sugar
4 large eggs, at room temperature
3 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp baking soda
½ tsp salt
1 ½ cups pure pumpkin puree
1 ⅓ cups white chocolate chips
Buttercream
6 large egg whites, at room temperature
2 cups granulated sugar, divided
½ cup water
2 ½ cups unsalted butter, at room temperature and cut into pieces
1 Tbsp vanilla extract
1 - 2 Tbsp cocoa powder
Orange food colouring paste
Green fondant, for décor
Directions
Pumpkin Bundt Cake
1. Preheat the oven to 375ºF (190ºC). Grease a 10-cup (2.5 L) bundt pan and dust it with flour, tapping out any excess.
2. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter, granulated and brown sugars until smooth. Add the eggs one at a time, beating well after each addition (and scraping the bowl, if needed).
3. In a separate bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg, baking soda and salt. Add half of this to the butter mixture and beat until combined. Add the pumpkin puree and beat until smooth, finishing with the second half of the flour, beating until smooth. Stir in the chocolate chips by hand. Spoon the batter into the prepared pan and spread to level it. Bake the cake for 5 minutes at 375ºF (190ºC) and then reduce the oven temperature to 325ºF (160ºC) and cook for an additional 60-75 minutes, until a tester inserted in the cake comes out clean. Cool the cake in the pan for 20 minutes on a rack, then tap out to cool completely.
4. Repeat this recipe to bake a second bundt cake. Once both cakes are cooled, they are ready to be frosted.
Buttercream
1. For the buttercream, whip the egg whites using electric beaters or in the bowl of a stand mixer fitted with the whip attachment on high speed until they are frothy and then slowly pour in 1/2 cup (100 g) of sugar and continue to whip until the whites hold a soft peak when the beaters are lifted.
2. Bring the remaining 1 1/2 cups (300 g) of sugar and the water up to a full boil over high heat without stirring. Cook the sugar until it reaches 240ºF (116ºC) on a candy thermometer. With the beaters going, carefully and slowly pour the sugar syrup down the side of the bowl (to prevent splashing) and whip on high speed until the meringue has cooled, about 8 minutes.
3. With the mixer still running on high, add the butter a few pieces at a time and continue to whip until the buttercream is smooth. (It may look craggy or even curdled as it blends, but just keep mixing – it’ll all smooth out). Mix in the vanilla. Add the food colouring paste a little at a time and stir in by hand until you reach the desired colour tone.
4. To assemble the pumpkin cake, spoon a few cups of the buttercream into a piping bag fitted with a large plain tip. Trim the flat side of each bundt cake (to make them level) and reserve this trim. Place the first cake, curved side (normally the top of a bundt cake) on the bottom, on a cake board. Use a 2 3/4 -inch (7 cm) and 2-inch (5 cm) round cookie cutter and cut rounds from the reserved cake trim. Place the large piece in the centre at the bottom of the cake (lift the bundt up, to fit it under) and pipe a layer of frosting over it. Drop the smaller circle of cake overtop and pipe frosting on this – it should now be level with the top of the cake (or cut a third circle of cake, if needed). Spread a layer of buttercream over the cake and place the second bundt on top, so that the flat sides meet – you should see the pumpkin take shape now. Repeat as before, filling the hole of the bundt with cake cut-outs and frosting.
5. To cover the cake, pipe a ring of frosting around the base of the pumpkin, then pipe frosting upwards, leaving space between the pipings. (This technique makes it easier to spread the frosting over the curves of the cake evenly.) Spread the frosting to cover the cake completely.
6. For the stem, stir 1-2 Tbsp (8-15 g) of cocoa powder into 1 cup (250 mL) of the remaining buttercream. Cut two more 2-inch (5 cm) round pieces of cake from the trim and stack these on top of each other, adhering with frosting. Cover this with the chocolate buttercream and place this on top of the pumpkin. Use a fork to create a striated pattern up the stem. Roll on the green fondant (using icing sugar, not flour, when rolling) and cut a few leaves, to place at the base of the stem. Shape some of the fondant into a thin rope and wrap it around a pencil or dowel and let this dry, to make tendrils to place on. Chill the cake until ready to serve, but the cake can sit out for up to 6 hours on display.
#HalloweenTreats #OhYum