How to Carve and Decorate a Pumpkin Cake
Uploaded by Renshaw Baking
- 2 10
- 15 kg Renshaw Tiger Orange Ready to Roll Icing
- 250 g Renshaw Chocolate Flavour Ready to Roll Icing
- 750 g Renshaw Lincoln Green Ready to Roll Icing
- 250 g Renshaw Leaf Green Flower and Modelling Paste
- Royal icing
- Icing sugar
- Cooled boiled water
- Sugar glue
Equipment to carve and layer:
12" round cake board
6" round cake card
Small paring knife
Equipment to decorate:
Large Ivy leaf cutter
Medium flat brush
Small pointed brush
Decorating Instructions - Carving:
Bake two 10" Madeira sponge cakes and allow to cool.
Using the carving knife level the top of one of the cakes. Keeping the domed shape, remove the skin from the top of the second cake.
Place the domed cake on top of the levelled cake.
Begin to trim around the base at an angle so the base tapers inwards.
Next remove the harsh edge from the top of the domed cake, so the top blends in smoothly with the sides and creates a rounded shape.
Remove the very top of the dome and using the small paring knife cut a small dip in the middle.
Again using the paring knife create 5-7 vertical ridges from the dip on the top down the sides to the base. Make the ridges about ½" deep. Make the first cut down with the knife at a slight angle then make the second cut with the same technique but angle the knife towards the first cut so that the piece removed is a triangle shape.
Smooth all over and remove any rough and angular edges.
Cut horizontally through the sponges with the carving knife to create two extra layers and place the pumpkin on the 6"round cake card.
Layer up the sponge with jam and buttercream.
Coat the outside of the cake with a thin layer of buttercream. Set to one side.
On a clean, dry surface knead the Lincoln Green Icing until soft and pliable.
Dust the surface with icing sugar. Roll out the green icing an inch bigger than the 12" board.
Brush the board with water.
Lift the icing over the rolling pin and cover the board. Smooth down with a smoother.
Trim off the excess icing with the paring knife. Wrap the excess sugarpaste in a food bag and put to one side, until later.
Using the thin end on the Dresden tool mark some blades of grass. Put the board to one side.
On a clean dry surface knead the Tiger Orange Icing until soft and pliable.
Dust the surface with icing sugar and roll out the orange icing. Lift the icing over the rolling pin and cover the pumpkin cake.
Smooth down all over and use your little finger to gently ease the icing into the ridges. Trim the excess icing from around the base of the cake. Mark additional lines on the surface with a Dresden tool.
Put a small amount of Royal Icing in the middle of the covered cake board. Transfer the pumpkin cake and set position.
In a palette let down some orange food colouring. With a flat brush dab the colour in the ridges.
Using green food colouring paint some green freckles on the surface.
Knead 1/2 the Chocolate Flavoured Icing until soft and pliable. Shape into a cone and cut the base at an angle. Press your thumb in the base and soften and shape the edges.
Put 3 pieces of dried spaghetti in the dip of the pumpkin about 1cm apart in a triangle shape.
Make sure the spaghetti is no longer than the stalk. Place the stalk on the spaghetti until it is concealed. Mark the stalk with the thin end of the Dresden tool to create a bark effect.
Knead the Leaf Green Flower and Modelling Paste until pliable and either using Treks or cornflour roll out the paste thinly. Use the Ivy leaf plunger cutter to make 8- 10 leaves. Allow the leaves to firm up on a foam former or some crumpled greaseproof paper.
To make vines, knead the Lincoln Green Icing (that was set aside from before). Shape into 3 ropes, 30cm long and tapered at one end. Brush a little water down one side of each vine. Curl the vine round on the board and bring up the side to the stalk. Trim off the excess at an angle and smooth down towards the cake so it is attached.
Attach the leaves to the vines using a little sugar glue.