Who wants to see another pumpkin head cake. NOT ME!
For this cake you can use any of my cake recipes or any of your own. Just make sure to chill your cake and crumb coat it before frosting it as you don’t want your cake to crumble.
I used the following recipe
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup vegetable oil
1/4 cup water
1 teaspoon lightly packed finely grated orange zest
2 teaspoons vanilla extract
6 large eggs, separated
1 1/2 cups raw sugar
For the cake:
Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans. Sift flour, baking powder, and salt together into a mixing bowl; set aside.
In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, until mixture is airy and light in color, about 5 to 7 minutes. Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.
In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
Divide batter between prepared cake pans. I added blue coloring to half of the batter. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 30 to 35 minutes. Remove cakes from the oven, and let cool 15 minutes. Run a knife around the perimeter of each, and turn them out onto wire racks to cool completely.
Here are the springform pans I used. It’s important to spray them with easy release prior to placing batter in them.
While the cake is baking go ahead and mix all of the frosting ingredients. I usually add milk as needed in order to get a spreadable crumb coat for the cake.
For the frosting:
7 Cups confectioners sugar
2 Cups Butter
2 Tablespoons princess flavoring
2 Tablespoons Milk for second coat of frosting
Once your cakes have cooled you can place a layer of frosting or filling in between your cakes. I happened to have some Pumpkin butter in my fridge and use it. After all it’s fall.
Yes, you need to crumb coat your cakes. The greatest mistake I see is people saying I can’t frost a cake. Yes you most certainly can. You need to crumb coat them first and place them in the fridge then add your smooth layer.
From here you will decide what shades you want to use. I am working with several shades of gray and a purple for Halloween Glamour look.
No that your cake is out of the fridge yo are going to place large globs of different shades around your cake like this. Then smooth them with your spatulas that are sitting in hot water.
The warm water will allow you to smooth your sides and top of cake.
These are the tips I have chosen for the flowers on top the cakes. These Russian Tips make your life very easy. You will need a large pastry bag since these are the larger tips.
Then you simply start squeezing out flowers. I did a total of four cakes and would go back and fourth between the cakes to use up the gray shades then worked with purple flowers.
If you make a mistake you simply squeeze another flower on top.
Here is the end result and I think they’re adorable. Spooky shades yet attractive. Also you won’t feel the need to eat a huge cake.