Here's a few pictures of the rest of the cakes from last night's get together.
As I didn't have a pumpkin shaped cake tin I made the cake in a large bundt type mould which I bought last year with the Baked and Delicious magazine summer special. This mould has a rosebud design on it so after baking the cake and cooling it, I carefully carved off some of the detail in order to make a rounder shape to the cake. The offcuts of cake were the bakers secret nibbles! This also gave me a chance to check the taste of the cake without having to cut into it. As I had guestimated the capacity of the mould when scaling up the cake recipe there was some mixture left over, just enough to make 3 cupcakes with. My boyfriend and I had these spread with a little apricot jam and topped with a circle of icing as a form of quality control. I made the cake the night before the event and then decorated it the next day.
I covered the cake in apricot jam before covering with orange ready to roll icing. I couldn't find any ready made orange icing so I used 2 parts yellow icing to one part red and kneaded it all together before rolling out. I then cut out shaped from black icing to make the face of the pumpkin and made a stalk to go on top from green icing.
Ingredients - makes 1 large cake plus 3 or 4 cupcakes
525g diced pumpkin flesh - about half of a medium sized pumpkin
325g caster sugar
50g soft light brown sugar - you could use all caster sugar, I had to add in the brown sugar as I ran out of caster sugar
525g self raising flour
3 tsp mixed spice
125g red and 250g yellow ready to roll icing kneaded together to make orange (or 375g orange icing if you can find it)
small amounts of black and green ready to roll icing.
- Steam the pumpkin for 15 minutes or until tender, mash until smooth and leave to cool.
- Preheat the oven to 160C and prepare your cake tin by greasing it with a little butter and dusting with flour, this helps to prevent the cake from sticking.
- Cream together the butter and sugar and then beat in the eggs one at a time.
- Stir in the cooled pumpkin and then fold in the flour and mixed spice.
- Pour into the prepared tin and place the tin on a baking tray and bake for 90 minutes (check after 80 minutes) or until an inserted skewer comes out clean. If baking cupcakes as well these can go in with the big cake if you have space in your oven and they will take 20-25 minutes to bake.
- Cool the cake on a wire rack until completely cold
- Carve the cake into shape using a bread knife if necessary, if you have a proper bundt tin then you won't need to do this as it already close enough to the right shape for a pumpkin. I don't have a bundt tin yet, it's on my wishlist.
- Spread the cake with apricot jam
- Roll out the orange icing, grease the worktop and rolling pin with a little sunflower oil to prevent it sticking, and then carefully lay it over the cake. Smooth over any bumps and ensure the cake is completely covered. Score lines down the sides to replicate the lines of a pumpkin.
- Roll out the black icing and cut out shapes to make a spooky pumpkin face and stick these to the front of the cake by brushing a little water on the back of the shapes.
- Roll the green icing into a short fat cylinder to make a stalk for the top of the pumpkin.