Apron-Free Cooking - A Pumpkin Cake
This weekend was full of Halloween celebrating! Between Halloween parties and trick or treat … I’m about full of sweets. At the family gathering on Saturday, we avoided candy in favor of a pumpkin cake. Last week I saw a picture of a fancy cake in a magazine. The instructions seemed simple enough, so I decided to make this pumpkin project with my nieces.
I did some prep by baking the cakes ahead of time. This allowed them to be nice and cool when we were ready to decorate on Saturday. It also cut down on the time involved and limited the mess we made in grandma’s kitchen. The assembly process was enough chaos for the observers. We ended up with orange icing in places you wouldn’t believe.
2 cake mixes prepared according to package directions (I used Carrot Cake)
3 cans of icing (I used cream cheese flavor)
Bake your cake mixes in Bundt cake pans. Reserve enough cake batter to bake a cupcake. When the cakes are cooled, slice the cakes in half, horizontally. Place the top of one cake upside down on a serving plate. Spread a layer of icing and top with the bottom half of that cake. Spread a layer of icing and place the bottom half of the top cake on top. Add a layer of icing and top with the top half of the second cake.
You should have a stack of cake that looks like a pumpkin. The fluted cake pan will create ridges that resemble a pumpkin. The overall appearance will be round top to bottom as well as circular when viewed from above.
The cupcake will be inserted in the middle of the cake, upside down, to look like a stem on top the pumpkin.
Portion out enough icing to completely ice the cupcake. Mix in green food coloring and set aside. The remaining icing will be colored orange. I used a ratio of 2 yellow to 1 red to achieve the orange color I wanted.
The nieces and I each had a bowl of orange icing and we completely slathered the orange all over that cake! We got a fair share on ourselves as well. The last step was to apply the green icing to the stem.
Since the folks who decorated the cake shown in the magazine used icing bags and tips and extreme caution, their cake looked like a real pumpkin work of art. Ours looked like the elementary school alternative that it was. It tasted just great to us!
Noel Lizotte is breaking free of corporate stress with convenience cooking! www.apronfreecooking.com.