Pumpkin Cake

Materials:

  • Wilton Sports Ball Pan Set
  • Wilton Bake Easy Spray
  • 500 gram FunCakes Special Edition mix for Pumpkin Spice
  • 80 ml water
  • 3 eggs (approx. 150 gram)
  • 150 ml vegetable oil (140 gram)
  • 150 gram grated pumpkin
  • 30 gram raisins
  • 50 gram chopped pecans
  • 750 gram FunCakes fondant Bright White v
  • FunCakes Edible FunColours Gel – Leaf Green
  • FunCakes Edible FunColours Gel – Orange
  • Wilton Wide Glide Rolling Pin
  • FMM Hawaiian flower cutters set/3
  • Sugarcraft gun
  • Drum 20 cm
  • Cooling grid
  • FunCakes Mascarpone Cream flavouring
  • FMM Knife/scriber tool
  • FunCakes Edible glue
  • Wilton Piping Gel
  • Wilton Spatula
  • 125 gram FunCakes mix for Buttercream
  • 125 ml water
  • 150 gram unsalted butter

Preparation:
Preheat the oven to 180 °C (convection oven 160 °C). Lubricate the baking pans with the baking spray. Fill a bowl with the mix, 80 ml water, the eggs, 150 ml vegetable oil, the grated pumpkin, the raisins and pecans and mix this on low speed to a smooth batter. Fill the baking pans with the batter and bake the cakes in approximately 45 minutes ready (please note, this can be different per oven). If the cakes get too dark, cover them with a piece of tinfoil, to make sure they get ready without burning. Let it cool down after baking.

Prepare 125 gram of the mix for Buttercream with 125 ml water and let it rest for an hour. Beat 150 gram of unsalted butter until soft and add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. After this, beat it together with the Mascarpone Cream flavouring on the highest speed in 8 minutes to a smooth batter. Cut of the heads of the cakes to make sure they connect well and beautifully form a round ball.

Add a layer of mascarpone cream between the two half balls and put them on top of each other. Lubricate the ball with the mascarpone cream and put it in the fridge until use.

Colour 550 gram of the fondant orange and the rest green. Form 6 rolls of orange fondant, crush a bit and put them on the cake. Roll out the rest of the orange fondant en cover the ball with it. Cut off the remaining fondant with a little knife. Lubricate the drum with a thin layer of piping gel, roll out the green fondant and cover the drum with it. Cut off the remaining fondant. Put the pumpkin on the drum, create grass using the Sugarcraft gun and put it around the pumpkin. Roll out a small piece of green fondant, cut out a few leafs and stick them on top. Roll out a few thin wafts of green fondant, place it around the handle of a brush en stick this on the pumpkin as well.

Number of slices:
8-10 pieces