pumpkin cake
pumpkin cake

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Pumpkin Cake:

Today I’m gonna show you one of my signature holiday treats, these little mini pumpkin cakes. They’re not real pumpkins, they’re cake that looks like a pumpkin and they are delicious, okay? They’re buttercream, the spicy cake inside, cream cheese frosting in the middle, and no fondant people, just pure deliciousness. So much easier than you think. Let’s get started. To make the batter, we’re gonna use three cups or 360 grams of all-purpose flour and I will be weighing this out because I don’t wanna measure it exactly in a measuring cup.

So much work. All right, in you go, 235, 278, okay, 360 grams exactly. Away you go. Now we’re gonna add in the rest of our dry ingredients. So that’s a teaspoon of baking soda and a teaspoon of baking powder, two teaspoons of ground cinnamon, ground ginger, all spice, a pinch of cloves which is optional. Some people hate cloves, I don’t mind them at all. And a nice pinch of nutmeg, healthy pinch there.

Don’t forget half a teaspoon of salt. Let’s sieve that all together. Give it a quick whisk. And now we’re gonna set it aside and mix up the wet mixture. For the wet mixture, we’re adding in one-quarter cup of vegetable oil, half a cup of melted coconut oil. If you don’t have coconut or if you’re not a fan, just use three-quarters of a cup of veggie oil and it’ll be totally cool.

Now we’re adding in a quarter cup of brown sugar, two Hunkin cups of regular, old, granulated sugar, and don’t forget one-third of a cup of plain yogurt. This adds in some extra moisture. Okay, now let’s mix it up and then add our eggs in. Alright, that creamed up nicely, now we’re adding in three eggs, one at a time. Let them incorporate before you add the next in and mix on like lowish. One, two, and three. Just make sure you scrape the bottom of the bowl down.

Mix for a few more seconds to make sure everything’s incorporated. And then we’ll move on to the next step. Now we’re gonna be adding in our dry mixture and alternating that with the pumpkin. Don’t think I forgot the pumpkin. Add the dry mixture and the pumpkin puree in about three alternating batches. A little pumpkin, a little bit more dry mixture. A little bit more pumpkin and we can toss the rest of the dry

pumpkin cake
pumpkin cake

mixture in now. Okay, everything’s in, scrape the bowl down, mix a little bit more and we’re done. Okay, done, now we’re gonna transfer this to a piping bag. And then pipe our mixture into our mini bundt pans. You can butter and flour your pans, but lot of little details in there. I’m just gonna use baking spray which is like a sprayable oil that has flour already mixed in. It also smells like a supermarket sheet cake, which I find strangely intoxicating. Okay, anyways, spray away. All right, that’s all done. Now let’s get that mixture in there. Right, snip the tip off with some scissors. Right, and now we’re gonna pipe this in. Don’t overfill these.

Halfway is totally fine because our pumpkins are gonna be regular pumpkins, not really tall, crazy looking pumpkins. resist the temptation to overfill, I know it’s very strong. This will make enough for 18 little mini buns. So this is batch number one. Pop it down like this or onto your counter if you’re not afraid of denting it. (giggling) Get that batter all in there. And now we’re gonna pop this into the oven at 354, like 17 minutes, maybe 20, we’ll see. The center should be set, these bake up really quick though. These big for about 20 minutes at 350 and you don’t have to let them cool in the pans. Just pop them right out. Take a look at this.

There we go. All right, now we can let them cool down to room temperature and then frost them. Let’s make that buttercream while they cool. For the buttercream. I’ve added in four sticks or one pound of unsalted butter at room temperature, giving it a little cream in the mixer, fitted with the paddle attachment. And now I will be pouring in two pounds of confectioner sugar in a couple of batches. Don’t add them all at once.

If you do, there’ll be a giant poof and a mess all over the place. Let’s add that sugar in. Close and I’m gonna cover this with a tea towel because I do not want that toxic sugar cloud. Okay, it’s a lot of sugar. So let’s pour in some of that milk right now. Good, now we can add in some more sugar. (tuneful music) We’re getting close.

I’m gonna add the rest of the sugar in. I do want the buttercream to be a little bit stiffer. It’s not a sheet cake. So you want the buttercream to have a nice and firm consistency. (tuneful music) I’m also gonna add in my little splash of vanilla. A good very healthy pinch of salt ’cause that’s a lot of sugar.

pumpkin cake
pumpkin cake

My buttercream looks perfect, except I’m making orange pumpkins, not the white ones. So orange food coloring and a little bit of brown. The orange is very bright. We’re gonna tone it down and make it more natural with a brown. I’m just gonna add in a drop or two of orange and an actual drop or two a brown, one, two. Right now, let’s mix on low. All right, this is the color I have right now. It doesn’t look that orange. However, once the buttercream dries out after it’s set, it’ll become more vivid. This is an extra step.

You could totally use regular buttercream.pumpkin cake doesn’t this look awesome so what we want to do is to make up one pack of cake mix I am adding 180 mils of water 90 mils of sunflower oil and three eggs that’s what it says on the instructions and then I’m gonna mix it really well I’m going to add the mixture to four greased cake tins I have some grease proof paper lining the bottom of all of them you should bake them according to the instructions on your packet mine was at 180 degrees for 15 to 20 minutes I’m now removing the cakes from the tin and I’m cutting the top off all of the cakes I’m spreading with Jam and then I’m sandwiching the cakes one on top of the other this is going to give us a really great hi cake perfect now we’re going to cut the pumpkin dump cake.

stack into a sphere I’m using a knife to shape around the edges this will take a while and it does take a bit of practice but we want to make sure that it’s curved at the top and as much as possible at the bottom. I’m now gonna cut some slits into the cakes this is gonna make our pumpkin look like a pumpkin keep going all the way around. I’m now cutting out a small circle in the top cake we want a bit of an indentation next spread jam over the entire cake I’m using marmalade it’s orange so it’s going to match our pumpkin cake..make whipped cream.

But you can use whatever Jam you like now let’s get to the detail I’m rolling out the black fondant icing and I’m going to roll it to cover half the pumpkin cakes. so we want to make sure that it’s pretty big we’re going to place this on the front of the pumpkin cakes.

pumpkin cake
pumpkin cake

and when we cut out our orange icing this is what will see through – this will give our pumpkin some awesome detail make sure you smooth down the fondant and press in where you’ve cut out we’re now going to go back to the orange fondant and we want to roll this really big because this needs to cover the entire cake now we’re cutting out our pumpkin face and voila when we cover the pumpkin dump cake you can see through to see the black doesn’t that look awesome so remove any excess and smooth down the orange fondant it’s already looking creepy the next thing we’re going to do is to add some texture to our pumpkin so I’m cutting up some strips from the leftover orange fondant icing and then wetting them which acts as glue and laying them on top of the pumpkin now some final bits of detail.

I’m going to mold a stalk from green fondant it looks kind of like a witch’s hat cut some triangles out of the edge and then wet the top of the cake and place it on perfect we have a Halloween pumpkin spice cake doesn’t that look awesome super cool for Halloween monster cupcakes don’t these look awesome.

So for this we are going to make up one pack of cupcake mix you should make it up according to the instructions and I’m using a hundred and eighty mils of water 90 mils of sunflower oil and three eggs I’m mixing it all together using an electric whisk we don’t want any lumps now I’m going to fill some cupcake cases with the mixture these need to be baked at 180 degrees Celsius for 15 to 20 minutes and then they’ll come out looking golden-brown and delicious so let’s make some decorations now.

I’m taking some blue fondant icing and I’m rolling it out flat I now want to cut out five small circles I’m using the top of a piping nozzle it makes the perfect small circle I’m now using some icing as glue and I’m sticking on some white chocolate buttons.

I’ve got some red icing and I’m going to put on some creepy veins these are going to be eyeballs use some black icing to fill in the people don’t these look awesome these are gonna look great on our cupcakes we’re now going to attach the eyes to some cocktail sticks set them aside and now we’re going to cut a circle out of orange fondant icing. I’m using a cookie cutter to make a big orange circle and I’m also using some white icing to stick on a white button like we did before this is going to be one giant eye so I’m using black icing to fill in the pupil again I’m attaching this eye to a cocktail stick I want my cupcakes to look super special so, I’m now going to roll out some blue fondant icing we want to roll it really flat I’m going to cut a rectangle out of the blue this is going to surround our cupcake set that aside we’re now going to roll out some black fondant icing using a cookie cutter.

I’m cutting out a circle and I’m having it this is going to be the mouth of one of our monsters. I’m using a little bit of water as glue and I’m sticking it to our blue fondant icing so now let’s assemble I’m removing the casing from one cupcake I’m covering the sides with some buttercream this is going to act as glue and I’m going to wrap my green rectangle all the way around it see how it creates this awesome cover that’s what makes these monster cupcakes super special I’m going to draw some fangs on using white icing. and now I’m gonna pipe some blue icing onto the top I’ve got a great nozzle that makes it look like hair doesn’t that look awesome now let’s attach the eyes ooh super creepy but super awesome doesn’t he look great now let’s finish our other one we’re going to repeat the same process with orange fondant icing we’re going to cut a long rectangle out to cover our cupcake.

I’m now going to cut another circle out of black fondant icing and I’m going to cut out a crescent moon shape using the cookie. cutter this is a happy smiling monster I’m attaching the shapes together using water once more remove the cupcake casing and now spread the sides with buttercream once that’s done you can wrap the fondant around just like we did before let’s draw some teeth on again using white icing.

I’m now using a different nozzle to pipe some orange icing onto the top. I’ve got some orange topping that I’m sprinkling to make it nice and crunchy and then I’m attaching the one single eye in the middle super cute doesn’t that look awesome make sure you remove the cocktail sticks before you eat them and let’s look at the two of them together with perfect monster cupcakes yum Ghostbuster cupcakes and these look amazing these are so much fun so let’s get started I have one pack of cupcake mix and I’m making it up according to the instructions on the pack so I’m adding 180 mils of water 90 mils of sunflower oil and three eggs give it a good stir using the electric whisk.

I’m now feeling some cupcake cases with the mixture I’m using green because I want them to match the top perfect Ghostbuster color.let’s pop them in the oven at 180 degrees for 15 to 20 minutes I now have three-quarters of a cup of castor sugar which I’m adding to a frying pan along with two-thirds of a cup of lemon juice and whisk it I’m mixing on a low heat until the sugar is dissolved now I’m going to slowly pour this mixture into two beaten eggs whisking as I go.

I’m returning the mixture to the pan over medium heat and I’m adding green food coloring whilst mixing the whole time we want to stir can we want to stir constantly until the mixture thickens add more green food coloring whenever you need to perfect doesn’t this look like awesome slime let’s pour it into a mixing bowl cover and chill for two hours in the fridge I now have some wax paper and I’ve set it over a printed copy of the Ghostbusters logo.

I’m using white icing and I’m tracing the ghost I’m doing this multiple times perfect now I’m gonna trace the red part of the logo using the red icing repeat for every logo and leave these to set we want to make sure that they’re hard now that’s done I have a black food ink pen now this is not a normal pen it’s a special one for drawing on food I’m drawing on the detail of the ghostbusters face again we want to repeat on all of our logos so let’s go back to our cupcakes I’m removing the center of the cupcake I’m now adding the slime mixture to a piping bag I’m gonna pipe this line into the cupcakes mmm this is a delicious surprise Center now I’m filling a piping bag with marshmallow.

pumpkin cake
pumpkin cake

fluff I’m piping it into the center of the cupcake so that it covers the green let that settle and now pipes an additional slime on top just like this.we’re going to place the logo discs on top and there you have it don’t they look amazing Ghostbuster cupcakes perfect for a party and super delicious 2/3 Halloween witch hat cupcakes don’t they look great so first up we’re going to make up a one pack of cupcake mix I’m making this up according to the instructions mine has 180 mils of water 90 mils of sunflower oil and 3 eggs.

I’m going to mix this all together using an electric whisk we don’t want any lumps now I’m going to fill cupcake cases with the mixture don’t fill them up too much because they’ll rise in the oven I’ve got green cupcake cases perfect now I’m going to bake at 180 degrees Celsius for 15 to 20 minutes.

let’s set them aside and now let’s make our decoration and starting with the black fondant which I’m rolling out flat and cutting some circles out using a cookie cutter these are going to be the base of our witches hat. I’m now molding the Hat shape out of black fondant it looks like a cone.

Let’s attach their hat shape to the circle using a touch of water which acts like glue great don’t they look awesome now I’m going to cut a strip out of purple fondant and a similar strip out of orange fondant and finally one more strip out of green fondant these are going to be the ribbons that wrap around our witches hats now we need some plain white fondant I’m going to cut some small squares we need to make the buckles perfect now let’s assemble using water again as glue we’re attaching the fondant to the hat this hat has orange around it.

Let’s attach the white square and finally, I’ve got a tiny black square that’s going to go into the middle let’s repeat that for all three colors awesome now let’s make some icing I’m adding orange food dye to some buttercream. mix it all together and then spoon it into a piping bag I have orange icing and green icing and finally some purple icing now all we need to do is to add all of the things together let’s pipe each color onto the top of the cupcakes.

I’m using different nozzles and different swirls to create different effects on each of them simply add the Hat on top of the cupcake and voila you’re done doesn’t that look amazing the three of them look. very very cool and there you have it three Halloween witch hat cupcakes perfect for Halloween Halloween cake pops Jack Skellington and pumpkins jack-o’-lantern don’t these look absolutely amazing so for this you’re going to need 200 grams of yellow candy melts 300 grams of chocolate sponge mix 200 grams of white candy melts orange food coloring 100 grams of chocolate buttercream green and black writing icing black edible pen ribbons and of course a cake pop stand and six sticks.

So let’s start by making the cake pop base you’re going to do this by adding the chocolate sponge mix and the chocolate buttercream together in a bowl make sure you mix it together now it’s time to make the cake pops we’re going to roll them into a ball using your hands make sure you’ve washed your hands really well you can make the cake pops as big or as small as you like but I found about golf ball-sized is perfect nearly done remember you can make as many cake cups as you like once they’re in a bowl shape refrigerate them for two hours to make sure they’re set once that’s done we’re going to start decorating to take your yellow candy melts and melt them in the microwave.

we’re now going to add some food dye to make sure that these are really bright orange because this is going to form the base of our pumpkin add more food dye until you’re happy with the color now it’s time to dip our cake pops into the candy melt we want to cover as much as possible let that set once it’s covered now we’re going to repeat the process I’m making three pumpkin cake pops one more to go make sure you let them dry once that’s done I’m

pumpkin cake
pumpkin cake

going to tie some ribbon around the bottom of the cake pop this is just for decoration now I’m using the black riding icing to decorate start off with the eyes you can do whatever type of decoration you like but I am using triangles and a big smiley mouth don’t forget the teeth creepy using some green icing I’m going to add a stalk at the top and there you have it doesn’t your jack-o’-lantern look amazing now let’s do our other pumpkin cakes pops.

I’m going to melt the white candy melts in the microwave and then I’m gonna cover some of the cake pops in white make sure you get as much covered as possible perfect that one’s covered now it’s time to do the rest that’s the second one done and now the third make sure you let these dry it’s no good decorating them until they are hard perfect I’m going to tie another ribbon around the bottom of this cake pop this is just for decoration and you can use whatever color you like perfect cut off any excess ribbon so it’s not too long now we’re going to take our black writing icing and we’re going to add the detail we want to make Jack Skellington, so I’m starting with his eyes once they’re done once that’s done do the nose now the mouth his mouth is super scary just as well he’s gonna taste delicious.

When you eat him if you want to fix any of the detail with the icing make sure that you have a wet finger when you do it this will stop it from sticking and there you have it we’ve got Jack Skellington and Jack O’Lanterns great for Halloween awesome Halloween cake pots eyeballs and spiders don’t they look great so for this you’re going to need 100 grams of chocolate buttercream 200 grams of black candy melts 400 grams of chocolate sponge mix 200 grams of white candy melts a cake pop stand and six sticks you’re also going to need black licorice three green Smarties white candies with holes red writing icing black sprinkles and some black writing icing.

So let’s get started first of all we’re gonna mix up the chocolate sponge mix with the chocolate buttercream mix it together as well as you can we don’t want any lumps now for the fun bit we’re going to make the base of the cake pop we want to make a ball you can make the cake pops as big or as small as you like but I found this size is perfect because it’s not too heavy for the cake pop stick and then refrigerate for two hours now we’re going to cut up our liquorice to make eight legs for our spider keep cutting perfect set them aside now we’re going to melt our candy melts in the microwave great once that’s done it’s time to dip our cake pops into the mixture.

This is super fun because the cake pops are starting to come together see once that’s done cover the cake pop in sprinkles this is gonna make sure our spider looks hairy and super scary once that’s done it’s time to stick in the legs. I’m adding two white eyes using the candies.

I’m adding detail to the I using the black writing icing and there we have it that’s all you need for spider cake pops don’t they look great and better still they are super delicious perfect for a Halloween party now it’s time to make our eyeball for this we’re going to take our white candy melts and melt them in the microwave perfect we now want to dip our cake pop into the white mixture make sure you cover it well it’s almost disappearing great make sure it’s completely covered we want to do this with all of our cake pops that were going to make into eyeballs.

Make sure you let the candy milk dry and harden once you’re sure that the candy melt has hardened we’re going to take a green smartie we’re going to add some black icing and then a tiny bit of red on top of it. then using the black icing we’re going to stick it onto a cake pop this is the pupil of our crazy eyeball now we’re going to add veins using our red writing icing just like this doesn’t it look super gross perfect these are gonna look great next to our spiders it’s like a giant eyeball cool looking good and there you have it a super scary eyeball and it’s a cake pop how cool is that perfect Halloween cake pops eyeballs and spiders great some really creepy brain.

Cupcakes don’t these look awesome they are great for Halloween and easy to make all you’re going to need is 110 grams of self-raising flour 110 grams of butter 2 tablespoons of milk 110 grams of sugar 2 eggs lightly beaten some red food coloring and you’re also going to need for decoration 280 grams of icing sugar 150 grams of cream cheese 140 grams of butter.

Some pink food coloring and 1 cup of raspberry jam so let’s get started so the first thing we want to do is to put our flour and our sugar into a bowl give it a good mix. oh it’s all stirred up we’re then going to add our butter start to work the butter into the mixture now add your eggs give it a good stir you’re going to need an electric whisk to make sure that it’s all mixed up this mixture is going to make our cupcakes.

Now we’re going to add some red food dye to make sure that the cupcakes are really bright make sure it’s all mixed in add more food dye until you’re happy with the color we’re now going to spoon this into a cupcake tray pop this in the oven at 180 degrees for 15 to 20 minutes or until the mixture has risen and the cupcakes look like this now we need to make our icing put your second load of butter and your icing sugar into a bowl give it a good stir and then use your electric whisk to make sure that it’s all mixed in we’re now going to add our cream cheese keep stirring finally we want to add our pink food dye use the electric whisk to make sure that it’s all mixed together now it’s time to decorate. we’re going to use the strawberry jam to add a layer to the top of our cupcakes which should have cooled down by now use a knife to

spread it thinly and it looks a little bit like blood now to make sure that the brain bit comes out really well you can use a piping bag or a piping container the brain is separated into two halves so we want to draw a line down the middle and then squiggles radiating outwards like so see we’re now going to do this on the other half these look awesome they look like the little brains and they’re edible perfect for Halloween now all you have to do is decorate all of your cupcakes remember jam first and then the icing perfect these are great for Halloween potty and there you have it that’s how you can make your very own brain cupcakes.

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