Creating a Beautiful Pumpkin-Shaped Cake
As autumn paints the world in shades of gold and crimson, there’s a certain magic in the air that beckons us to embrace the season’s festivities. One delightful way to do so is by crafting a pumpkin-shaped cake, a charming confection that embodies the spirit of fall.
I crafted this cake for my dear friends. Their son was fortunate enough to be born almost on Halloween, and they requested a special pumpkin-themed cake. I felt so happy because I have a deep affection for all things related to these charming orange beauties. I always decorate my home with pumpkins and make both sweet and savory dishes from them. Autumn, in its entirety, holds a special place in my heart.
I’m excited to guide you through the process of transforming a simple cake into a stunning pumpkin that will bring joy to your friends and family.
In this video I will show you how to transform a simple cake into an amazing pumpkin that your friends and family will love.
Let’s get started.
First, you will need a finished cake that’s tall enough. Alternatively, you can bake two cake layers, for example, one that’s 6 inches and another that’s 8 inches. Any cake will work perfectly, except for a mousse cake, of course. You need to carve out indentations in the cake, much like I demonstrate in the video, say around 4 or 5 of them. This quantity should be enough.
After you’ve carved out all the indentations, take the cut-out remnants of the cake, mix them with buttercream, and start sculpting. Your cake will gradually transform into a pumpkin shape. Next, wrap the cake with cling film and smooth it out once more to give it an even smoother shape. While working on the cake, it’s important to periodically place it in the fridge.
You can place your cake in a refrigerator for the time while you prepare a ganache or buttercream for coating. Personally, I always use ganache under fondant. Before covering the cake with fondant, it’s crucial to first apply a layer of ganache or buttercream at least 1/4-inch thick. This frosting layer helps the fondant stick to the cake and smooths out any bumps or imperfections on the cake surface. To achieve an even smoother surface I gently rub any uneven spots with my fingers while the ganache hasn’t fully set on the chilled cake. This step often takes the most time, as the cake needs to be refrigerated after each ganache or buttercream layer to set properly. You can simply smooth the cake with your hands or take a peace of acetate film, ensuring a flawless finish. Don’t be frustrated if you can’t achieve a perfectly smooth surface; in fact, a slightly uneven texture can add to the natural charm of a pumpkin.
I always use Satin Ice fondant to cover the cake as it fits perfectly. I’ve tried many different brands but Satin Ice is the best. It’s very easy to work with. For this cake, I got a stunning deep orange shade fondant (a package of 2lbs) and rolled it into a circle large enough to completely cover the cake from all sides. Rolling out fondant requires a smooth, clean surface, dusted lightly with powdered sugar or cornstarch to prevent sticking. I recommend taking a piece of fondant to wipe the rolling surface; it is a practical way to prevent any unwanted debris or lint from sticking to the fondant.
After you covered the cake in fondant, the next exciting step – adding color. When applying color, work patiently and with a steady hand. Use soft brushes or specially designed food-safe sponges to carefully layer the fondant with color. Start with a light touch, gradually building up intensity until you achieve the desired effect. Consider adding subtle details like darker spots or creases. These small touches add authenticity and elevate your cake to a whole new level. Don’t be afraid to experiment and let your creativity flow.
Adding a face to the cake is like giving it a personality, and using cut templates can make this process much easier. Templates can be printed or hand-drawn on sturdy paper (I used my own hand-drawn). Cut them out, ensuring they fit the dimensions of your cake perfectly. Gently position the cut templates on the fondant-covered cake, securing them with toothpicks if necessary, and trace the template using fondant tool. Once the template was removed, trace the visible outlines with a food marker and paint the inside. Viola, our beautiful face is ready!
Now it’s time to add the details.
The final stage is to add the finishing touches, allowing our pumpkin to truly flourish in all its glory.
The leaves are crafted from the thickest wafer paper (Grade DD). I drew the leaves and then applied food coloring on both sides using vodka to speed up the drying process. It is not recommended to use water, as it may cause the paper to dissolve. Wafer paper may experience slight deformation after coloring, but it’s easy to fix; it can be reshaped as needed. Wait until completely dry then cut out the leaves. Add shading to ensure they are fully colored on all sides.
The stem was also crafted from Satin Ice fondant, which I tinted a dark green color. For the soil, I used cookie crumbles with a tiny drop of brown food coloring. By the way, how did you like the acorns? Truth be told, they’re real – gathered from the park with this very decoration in mind :).They complement the decor perfectly.
Unfortunately, the camera did not capture the final moments of creativity – the moment where every detail finds its place. I hadn’t originally planned to share this video in the future, but here it is, and I’m delighted to share it with you.
Enjoy!
Tools that I used or mentioned throughout the video if you would like to see.
Callebaut chocolate https://amzn.to/4dOePPs
Satin Ice fondant https://amzn.to/3XbU1Ms
Silicon baking mat https://amzn.to/3XokExX
Food coloring https://amzn.to/3yPA84w
Edible food marker Wilton https://amzn.to/4dyIfBr
Wafer Paper DD grade for the leaves Thttps://amzn.to/46WdEey
Fondant tools https://amzn.to/4du7Rj5
Acetate sheets https://amzn.to/3WYSR5F
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