Halloween Series...Day 12 EASY NO CARVE PUMPKIN MINI CAKES

Shirley of Pastry Passion

I am so excited to present you my talented friend Shirley. We just took a class together a few weeks ago and is always a pleasure spend time with her and talk about our love for cakes.

Hi everyone! I’m thrilled and excited to be part of Kathia’s 28 Days of Sweet Halloween Ideas. Kathia and I met at one of the classes of the New York City Cake Decorators Group and since then, we’ve clicked and been sharing anything about cakes. I’m a pastry chef by profession and currently reside in NY. I also own a bakery in the Philippines named Pastry Passion. In today’s post, I’d like to share with you my trick of “sculpting” pumpkins without the intimidating task of actually carving them. All you need is your good old bundt pan (the 9” one if you want it large, or 4” individual, if you want it mini) and this would definitely do the trick.

INGREDIENTS:

1 box cake mix (any brand and any flavor)

1 recipe Wilton Vanilla Buttercream (see Wilton website for recipe)

1 lb. store bought Wilton white fondant

Orange coloring

Black coloring

Green Coloring for the stem

PANS:

4 to 6 pieces-Individual Bundt Pan (4”)

0R 2-Large Bundt Pan (9”)

PROCEDURE:

1. Mix cakes as directed in the cake mix recipe. Pour batter into individual bundt pans. Bake until done.

Spackle the 2 bundt cakes with Vanilla buttercream and position them upside down.

Crumb coat the cakes.

Tint your fondant with different colors: orange, black, green, etc. (You can play with the colors of your pumpkins---depends on your creativity and style.)

Cover your cakes with fondant.
I also used a veining tool to sculpt/enhance the ridges of the cake