Vickys Halloween Pumpkin Piñata Cake, Decorating Idea

Name: Vickys Halloween Pumpkin Piñata Cake, Decorating Idea
Yield: 16 servings
Cuisine: British
Ingredients: Your favourite 2 x 8" cake batter; 2 7"x 3" bundt tins; 350 g icing / powdered sugar; 150 g gold foil Stork margarine block; orange gel food dye (or red + yellow); black piping icing; 500 g white ready roll fondant icing; Sweets to fill the cake - I use Haribo gummies, jelly beans etc

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I wasn't going to bother doing a cake for the party this year but at the last minute I changed my mind. I don't often use a bundt tin so I was pleased it baked properly!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I wasn't going to bother doing a cake for the party this year but at the last minute I changed my mind. I don't often use a bundt tin so I was pleased it baked properly!

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Ingredients

16 servings

Your favourite 2 x 8" cake batter
27"x 3" bundt tins
350 gicing / powdered sugar
150 ggold foil Stork margarine block
orange gel food dye (or red + yellow)
black piping icing
500 gwhite ready roll fondant icing
Sweets to fill the cake - I use Haribo gummies, jelly beans etc

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Steps

1

Preheat the oven to gas 4 / 180C / 350F and grease & flour the bundt tins well
2

Divide the cake batter between each tin. Fill them up to 3/4 full only. I used my entire free-from Coconut Victoria Sponge recipe batter here which normally fills 2 x 9" rounds. A cake containing egg will rise higher
3

Bake for 25 - 30 minutes for a plain sponge cake. A heavy cake or fruit cake will need up to an hour to bake. Test with a cocktail stick to make sure they're cooked through. The cakes should have pulled in from the sides of the tin when done and be firm to the touch
4

Let stand for 15 minutes in the tins
5

Run a knife gently around each side of the tins then invert the cakes onto a wire rack to cool completely. If the cake won't come out, soak a tea towel in hot water, wring it out and let the cake tin stand on top of it for 10 minutes. It should release easily then
6

Cream the Stork and icing sugar together, adding a touch of orange gel food dye to make it a nice pumpkin colour. You won't need all of the buttercream but better to have too much! It'll keep fine in a container in the fridge for another day
7

Sandwich the 2 cakes together with a layer of the buttercream. The bottom cake should be rounded end down and the top cake rounded end up
8

Now cover the rest of the cake with the remaining buttercream and skim it smooth
9

Colour the fondant ready roll icing in the same way and roll out into a large circle
10

Cut a wide strip of fondant and line the inner hole then fill with the sweets
11

Roll out the remaining fondant and lay over the whole cake, smoothing down and cutting off the excess with a sharp knife. Tuck the loose edge in underneath
12

Use the back of a knife to make the pumpkin skin markings
13

Use the black piping icing to make the face
14

Add a mixture of other gel colours to the fondant offcuts to make brown and form into the stalk. Don't make it too heavy or it'll tear through the ready roll icing on top

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on October 29, 2016 16:22

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!