3D Pumpkin Cake
This pumpkin cake really does have the WOW factor!
I cannot take the credit for this recipe as I found it on another
- Maple Spice Cake
- Orange Icing Colour
- 16 ounces Ready-To-Use White Decorator
- 2 ounces Ready-To-Use White Rolled
- Brown Icing Colour
- Red-Red Icing Colour (Combine Brown with Red-Red for
- Moss Green Icing Colour
- Spruce Green Colour Dust
- Dimensions® Large Pumpkin
- 13 in. Angled Spatula
- 10 in. x 16 in. Non-Stick Cooling Grid
- 12 in. Disposable Decorating Bags
- Roll-N-Cut Mat
- Plastic ruler
- 10-Pc. Fondant/Gum Paste Tool Set (veining tool
- Decorator Brush Set
Makes: Cake serves 12.
Prior to baking cake, grease and flour or use pan spray with
flour to prepare pan. Follow directions for making Maple Spice Cake, filling pan cavities evenly, about 2/3
After baking, let cool 15-20 minutes in pan. To release
cake, cover top of pan with cooling grid; turn pan over for cake to release.
Tint icing orange. Use spatula and icing to ice bottom half;
attach top half to bottom half.
Heat orange icing in microwave at defrost setting (30%
power) for 20-30 seconds; stir. Repeat until consistency of icing will pour. Place in cut disposable decorating
bag. Drizzle icing on the top and down the sides of pumpkin.
Tint fondant 1 oz. brown and 1 oz. green.
Make stem. Tint 1 oz. fondant brown. Roll into log, 2 in.
long x 3/4 in. thick. Mold stem of pumpkin and bend slightly to resemble pumpkin stem. Use veining tool from set to
make lines. Attach stem to pumpkin with icing.
Make leaves. Brush cornstarch into leaf of pan. Make a small
ball of green fondant and press in pan to form leaf. Peel leaf out with knife. Repeat for each size leaf in pan.
Dust veins with spruce green Color Dust.
Attach leaves to cake with piping gel.
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