Introduction: Pumpkin Decorated Cake
For our Halloween Party there has to be a cake on the table. I thought, I could make one in the shape of a pumpkin. Funnily, when you bake two Bundt cakes and turn one over, put them on top of each other, you get a pumpkin shaped cake. I had to try this!
For two Cakes you need one Portion each of:
250 g soft Butter
250 g Sugar
230 g Pumpkin Puree (you can use store bought one, but if you cannot buy it, like me, you can make your own by roasting the pumpkin on its skin in the oven at 180 C Grad for approx. 30-40 Minutes, then mash it with a fork)
260 g Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg
130 ml Buttermilk
Beat the soft butter with the sugar until soft.
Add the pumpkin puree and mix well.
Mix the flour with the salt and seasoning, then add the baking powder and mix again.
Add this to the butter mix, then pour the buttermilk over it and mix well.
Grease a kugelhopf/Bundt dish very well and pour the batter into it.
Bake in the oven at 170 C for approx.. 60 minutes.
Do the same for the second cake.
Let them both cool completely.
For the Butter Cream:
200 g soft Butter
1 tbsp Vanilla Extract
300 g Icing Sugar
3 Drops orange Food Coloring
Mix all ingredients with a blender together and fill into a piping bag.
Turn one cake over so that the flat side is now on top.
Pipe the butter cream onto this flat part.
Now put the other cake on top of the cream.
Let it get hard in the fridge.
300 g Icing Sugar
6 tbsp Milk
1 Drop orange Food Coloring
Put the icing sugar and the milk into a bowl and microwave for 30 seconds. Then add the food coloring and mix well. Pour into a piping bag. Now decorate the cake with it as you like.
I put the leftover butter cream into the
middle of the cake and stuck a chocolate bar into it for the stem.
Keep refrigerated until served.
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