Pumpkin Cake

I now declare pumpkin season officially open!

Let’s pumpkin everything! Pumpkin bread, Pumpkin Spice Latte, Pumpkin cookies, Pumpkin pie; bring it on! Because pumpkin spice and everything nice, that’s what fall is made of.
Or not. Because I live in Belgium.
We ain’t got pumpkin spice mixes or canned pumpkin over here, and that’s why I spent my weekends peeling and cutting up pumpkins the entire fall. Not that I don’t like it, because there are worse veggies to be cutting, such as onions. And I even dare say there’s a certain art to cutting up these orange spheres of loveliness, but nothing beats creating a good ol’ pumpkin shaped pumpkin cake with pumpkin frosting. I just love making things that are made out of things and filled with things. There’s no holding back in pumpkin season!

Oh I’m definitely not holding back, and neither should you. So start baking already!

27okt2015_0023

This cake may seem like a lot of work but it’s actually a piece of cake (<- see what I did there?).
The only things you’ll need are the right baking tins, the ingredients, and a pack of orange fondant. I bought my baking tins of 10cm/4 inch diameter at Dille & Kamille (http://www.dille-kamille.nl/nl/shop/c/102/a/5123/tulbandvorm-anti-aanbak-10-cm) and when you put them on top of each other, they form a perfect sphere, doing a pumpkin right.

27okt2015_0038

The batter is just a regular spiced batter that doesn’t need a lot of time to bake, and the frosting is also just a regular frosting, mainly to keep the fondant in place. Beware of the frosting though. The ingredients really need to be at the same (room)temperature for it curdles quite quickly. And trust me when I tell you this. I’ve already made about a million batches of buttercream, and half of those curdled because of my inability to wait.

27okt2015_0046

Another potential tricky part of assembling the cake might be putting on the fondant and making sure it doesn’t get damaged during the process.
I rolled out mine pretty thin, so I had to put it over the sphere in one time because once the frosting sticks to the fondant, it kind of melts into it, and when it does and you’re not prepared, you’re doomed. But don’t worry! If you just follow the instructions, you’ll have a lovely little cake to present at your Halloween party. It’ll be yummy and totally fit the theme at the same time.

composition


Pumpkin Cake

Ingredients

Cake

  • 113 g (1/2 cup) unsalted butter, at room temperature
  • 200 g (3/4 cup) granulated sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 150 g (1 & 1/2 cup) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp baking powder
  • 90 g (1/4 cup) sour cream, at room temperature
  • 125 g (3/4 cup) pumpkin puree
  • 1 tsp vanilla extract

Buttercream frosting

  • 110 g (4 oz) cream cheese, at room temperature
  • 30 g (1/8 cup) unsalted butter, at room temperature
  • 100 g (1 cup) powdered sugar
  • 1/2 tsp vanilla extract

Orange and black fondant

Instructions

  1. Preheat the oven to 175°C/350°F and butter 4 mini bundt cake tins.
  2. Cake: Mix together butter, sugar, and salt until creamy. Add the eggs one by one, and mix until well incorporated. Add the flour, cinnamon, and baking powder, and then the sour cream and pumpkin puree. Pour the cake batter into the cake tins and bake them for about 25 – 30 minutes. Let the cake cool on a wire rack for 10 minutes before taking it out of the tin.
  3. Frosting: Make sure that all ingredients are on room temperature and the room you’re in isn’t too hot. Then just mix the cream cheese and butter together until fluffy, and add the powdered sugar. Again, mix well until creamy.
  4. Construction: Take 2 bundt cakes and smear them all round with buttercream. Place them on top of each other (as shown on the picture), and then place the sphere on a platform that would make it easy for you to top the cake with fondant. For example, I’ve put it on the bottom of a wine glass.
  5. Roll out the fondant and drape it over the cake sphere. Gently streak out any bumps and make sure the fondant is evenly distributed. With the back of a knife, gently carve in the ribs of the pumpkin. Create a stem with the black fondant and put it on top of your bake.
  6. Et voila! You can cut into your very own sweet mini pumpkin.

27okt2015_0092


Pompoen Cake

Ingrediënten

Cake

  • 113 g ongezouten boter, op kamertemperatuur
  • 200 g kristalsuiker
  • 1/2 tl zout
  • 2 grote eieren
  • 150 g bloem
  • 1 tl kaneel
  • 1/2 tl muskaatnoot
  • 1/2 tl kruidnagel
  • 1 tl bakpoeder
  • 90 g zure room, op kamertemperatuur
  • 125 g pompoenpuree (1 kleine pompen volstaat)
  • 1 tl vanille aroma

Frosting

  • 110 g roomkaas, op kamertemperatuur
  • 30 g ongezouten boter, op kamertemperatuur
  • 100 g bloemsuiker
  • 1/2 tl vanille aroma

Oranje en zwarte rolfondant

Instructies

  1. Verwarm de oven voor op 175°C and vet 4 tulbandvormige kleine cakevormpjes in.
  2. Cake: Mix de boter, suiker, en zout tot een glad geheel. Voeg de eieren 1 voor 1 toe en mix tot een glad geheel. Doe de bloem, kruiden, en bakpoeder bij het beslag, en voeg vervolgens de zure room en pompoenpuree toe. Meng tot alles geïncorporeerd is, en verdeel het beslag in de verschillende cakevormpjes. Bak ze ongeveer 25 – 30 minuten en laat ze 10 minuten afkoelen alvorens de cakejes uit de vormen te halen. Laat ze daarna volledig afkoelen.
  3. Frosting: Zorg ervoor dat alle ingrediënten op dezelfde (kamer)temperatuur zijn, en dat de kamer waarin je de frosting maakt niet te warm is. Mix de roomkaas en boter tot een glad geheel, en voeg er daarna de suiker geleidelijk aan aan toe.
  4. Construction: Neem 2 cakejes en smeer ze volledig in met een (dunne) laag frosting. Zet ze op elkaar, als getoond op de foto’s, and zet de cakebol vervolgens op een verhoogje om de fondant aan te brengen. Ik heb mijn cake bijvoorbeeld op de onderkant van een wijnglas gezet.
  5. Rol de fondant plat en drapeer ze over de cakebol. Strijk eventuele oneffenheden voorzichtig weg en zorg ervoor dat de fondant over heel de bol verdeeld is. Je kan een teveel aan fondant wegsnijden, maar wees voorzichtig dat je ze daardoor niet scheurt. Maak daarna met de achterkant van een mes de inkepingen van de pompoen na en vorm een steeltje met de zwarte rolfondant.
  6. Voila! Klaar om je zoete mini pompoen te presenteren.

27okt2015_0110


PUMPKIN! Okay that was the very last time I said it. From now on I’ll just start calling it the P-word. Not to be confused with another P-word ofcourse. Oh lord, stop taking over dirty mind!

Sorry not sorry that this cake turned out quite bumpy and the pictures aren’t that nice, but at least I’ve got something to present at Halloween 😉 .

I adapted the original recipe from http://www.grandbaby-cakes.com/2014/10/pumpkin-pound-cake/ and I’m quite certain that this cake is at least as good with the brown butter glaze. So do not hesitate to try this, and let me know ofcourse.
The frosting is from http://sallysbakingaddiction.com/2013/12/08/gingerbread-cupcakes/ and I even added some more pumpkin puree, a tbsp of flour, and spices to the frosting, just to give it that little extra P.

Happy Halloween y’all!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s