Since Halloween is just around the corner let’s get into the spirit with this spooky pumpkin cake :). The cake and filling are quite basic and the decorations are easy and fun to make. Just follow the steps below and you’ll have the perfect cake that can be the centerpiece of your Halloween party!

Time:  220 min, Prep: 120 min.  Cook: 100 min
Servings: 24-28                                

Ingredients:

For cake (x 2):

• 5 eggs
• 1 ½ cups sugar
• 1 tsp vanilla extract
• 110 g (1 cup) flour
• 55 g (½ cup) cocoa powder
• 80 ml (1/3 cup) vegetable oil

You also need a 24.13 x 8.57 cm (9 1/2  x 2 3/8 inch) fluted tube pan greased with butter and floured. You’ll have to double the quantities to make 2 cakes.

For filling:

• 500 g cream cheese (2 packages), at room temperature
• 115 g (½ cup) butter, at room temperature
• 250 g (2 cups) powdered sugar
• 2 Tbsp vanilla extract

I also made some sugar syrup to moisten the cake (125 ml water + 3 Tbsp sugar + 1Tbsp rum extract).

For cake decoration:

• 3 lbs white fondant (1.4 kg)
• Orange, green, brown, black food colouring
• Leaf cutters
• Large (16) and small (17) ball tool
• Veining tool – small point (4)

Directions

Cake:

Beat eggs, sugar and vanilla until the mixture is thick, shiny and ivory in colour. I used a stand mixer – on low for 1-2 minutes and then on medium for approximately 12 more minutes.

Carefully blend in the flour until just combined. Pour in the oil and fold in until fully absorbed in the mixture.

Preheat oven to 180°C (350°F). Pour batter into the pan and bake for about 35-40 minutes, or until brown (you can insert a toothpick in the centre and if it comes out clean then it’s ready).

Remove from the oven and let it cool( in the pan) for about 30 minutes. Remove the cake from the pan.

Repeat the steps to make the second cake.

Filling:

Beat cream cheese and butter until light and fluffy. Add vanilla extract and gradually mix in the sugar.

Assembling the cake:

Place the cakes onto your work surface. Place the first cake and lightly moist it with the sugar syrup.   Using a spatula, evenly cover the top of the first layer with half of the filling. Moisten the second cake, place it on top and cover with the remaining filling.

Decorating the cake:

Roll out fondant and cover the cake. Smooth the fondant and trim the edges at the bottom.

Use the small and big ball tools and then your fingers to make some lines and sculpt the cake into a pumpkin shape. Make sure you don’t let your fondant dry out as you won’t be able to shape it properly.

Mix a few tablespoons of water with orange food colouring (I used gel colours). Paint the cake with a pastry brush.

Make the eyes and mouth out of black fondant and attach them onto the cake by brushing the back of the decorations with sugar syrup.  I used the left over sugar syrup that I made to moisten the cake.

Make the stem out of brown fondant.

Roll out some green fondant and make the leaves using a leaf cutter. Use the veining tool to create texture on the leaves. Roll green fondant to create the vines. Use sugar syrup to attach them to the cake.