Friday, November 4, 2011
Pretty Pumpkin Cake
What You Need:
Pumpkin Cake Recipe*
Pumpkin-Shaped Panor bundt pan
Cream Cheese Icing
1.5 lbs. fondant colored orange
Small amount fondant colored green (about the size of a tennis ball)
*Note: The pan I used, "The Great Pumpkin Pan" uses 10 cups of batter. That's about 1 1/2 times my pumpkin cake recipe.
Bake the cake. For this cake, I only used 4 cups in each half of the pan. (It calls for 10 cups total, but I was worried about overflow.)
cake leveler set to the same height for each half. (If it is not the same height, they don't line up just so. One side will be wider and one will be skinnier.)
To figure out how much fondant you need, you want to measure the cake. The cake is about 5" round in the widest part. And it's about 5" tall. A guide for how much fondant you need can be found here.
And my complete tutorial on how to cover a cake with fondant is here.
fondant tutorial if you've never done this before. It is a more complete guide.)
To get the fondant on to the cake, raise the cake up on a bowl that is a little smaller than the bottom of the cake. Slide your arm underneath your rolling surface, line it up with the cake, and flip the fondant over on top of the cake, peeling back the mat or paper.
Click the Links Below to See:
What Fondant is the Best to Use
Other Fall/Halloween/Thanksgiving Ideas
Other Fondant Decorating Ideas
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