3-D Pumpkin Bundt Cake!

If you happened to see the clip of my segment on Ch.22 ,WWLP, on the Mass Appeal show, making this 3-D pumpkin shaped bundt cake, you'll see that the ingredients were posted on their website.

Here are the basic instructions to go with it if you'd like to make this at home. 

Nordic Ware Pro Cast Original Bundt Pan

I didn't have time to demonstrate the face made out of gumdrops, but perhaps that will be a separate blog on "Fun with Gumdrops!" :)

Ingredients:

Cake:

2 classic spice cake mixes

2 ,15 oz. cans of solid pack pumpkin

(2 eggs optional-will improve texture and height)

Icing:

1 stick (1/4 lb) of pure butter

1 (8oz) pkg of cream cheese

4 cups confectioners sugar (1lb)

Scant 1 Tablespoon milk

1 tsp. vanilla extract

Red food coloring

Yellow food coloring

OR Wilton brand "orange"

Green food coloring

Decorations:

1 unpeeled banana

4 Green Airheads candy strips

OR, my favorite: approx..16-20 green tootsie rolls(found in candy by the pound section)

***Optional: (for jack-o-lantern face)

6 large white gumdrops or spice drops

6 large yellow gumdrops or spice drops

2 Tablespoons chocolate chips, melted

Granulated sugar (1/8 cup)

KitchenAid KSM75WH Classic Plus Tilt-Head 4-1/2-Quart Stand Mixer, White

Cooking Directions:

Grease a 9-10 cup oven safe bundt cake pan, preferably with a shape similar to sections of a pumpkin. Set aside.

Mix one spice cake mix, with one can of solid pack pumpkin and blend well, (using a whisk or electric mixer) ,incorporating the dry mix thoroughly so there are no dry lumps. Pour batter into prepared pan, spreading evenly and bake for approximately 30 min. at 350 degrees. It may take a few minutes longer depending on your oven and the size of the pan.

 Cake is done when the top appears slightly dry and feels firm to the touch, leaving no indentation. Or if a toothpick inserted into the middle comes out dry. Let the cake cool in the pan on a cooling rack until pan is only warm to the touch.

Human Brain Gelatin Mold Halloween Party Prop

Gently loosen sides of cake with a thin rounded metal spatula. Place cooling rack over cake pan and holding firmly, flip over and remove pan so the cake will continue cooling on the rack. Wash and prepare the cake pan for the second bundt cake. Repeat bundt cake pan prep and cake baking as shown above.

Make the icing:

While cakes are cooling, prepare cream cheese icing. Use an electric mixer for best results. Cream softened butter (not melted) and softened cream cheese until very smooth, scraping often, and there are no lumps. Gradually add confectioners sugar, one cup at a time and blend until smooth. Add vanilla extract, blend well.

 Add milk , one teaspoon at a time only if needed, until the icing reaches a smooth and thick consistency. It should hold its shape and not be too runny. You may end up not using any or all the milk.

Remove ½ cup of icing to a small bowl and add several drops of green food coloring until desired hue for a stem. This will cover half the banana.

Wilton 601-5580 1/2-Ounce Certified-Kosher Icing Colors, Set of 12

To the remaining icing , add at least 4 drops each of both red and yellow food coloring, mixing slowly and thoroughly after each addition until it has reached the desired hue for your pumpkin color. Or use Wilton coloring, “orange”. Just a dab with a toothpick until desired color is reached.

Putting it together;

When cakes have cooled completely; (you may even refridgerate them to help cool faster) set one bundt cake on a serving platter or plate,(use a pretty pedastal plate if you have one!)  upside down, so the flat side is on top. With a large serated bread knife, gently even off the top so it is level and very flat. Spread a thin layer of icing onto the cut surface.

For the second bundt cake, level the flat side as above, and gently place it on the first cake, right side up, so the cut sides are together, taking care to line up the ridges, and it now resembles a three dimensional pumpkin shape. 

3 Size Commercial Baker Icing Spatula Set, Baking Spatulas, Cake Decorating Spatulas, Stainless Steel, Flexible Resistant Blades

Carefully spread the orange colored icing over the entire cake, make sure it is not too thick, so it does not run down the sides. Follow the sections of the pumpkin with your spatula so it adds to the effect. Set cake aside.

Open the green airhead candies and microwave them on a paper plate for only 5 seconds at a time at half power, checking often, until they are slightly soft but not melted. You can also warm them with your hand before unwrapping, to make them pliable. Place side by side and flatten with your hands or a rolling pin to make one large piece. With a small sharp knife, cut out one large pumpkin leaf shape. Set aside.

Place whole banana, peel still on, and upside down, inside the center cavity of pumpkin cake and lean it to one side. If the banana goes too far down, you may wedge pieces of the leveled off cake into the center first, then the banana. With green icing, carefully cover only the part that shows. Place green candy leaf next to green iced stem, covering the center hole. Keep cake cool (not refridgerated) until ready to enjoy. Take pictures first! 

Rosanna Small 9-Inch Pedestal, White

***Optional decorations:

You may make a jack-o-lantern face with gumdrops. Place yellow and white gumdrops close together on granulated sugar covered board. Press down, then roll to make into one large flat piece.

 Add granulated sugar on top to keep from sticking to rolling pin. Turn piece often and sprinkle board with granulated sugar. With a small knife, cut out two triangle shapes for eyes, and with the remaining, cut a mouth shape. Set aside.

Melt 2 tablespoons of chocolate chips in a small mug in the microwave for approximately 60 seconds. Stir and brush just edges of gumdrop eyes and mouth pieces. This will define the shapes when they are on the pumpkin. Chill the pieces until the chocolate is set.

 Press the face pieces onto the side of the cake that you want as the front. If the icing has dried and it won’t stick, gently wet the icing first where you will place the pieces, with a dab of water on your finger, then press the pieces on.

Be sure to place them high enough on the pumpkin so the mouth will show.

Make a comment on my facebook page (see below) if you make this, or on my blog. I'd love to hear from you!

Making your life a little sweeter,

Liz
the Party Hostess Diva

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