Pumpkin Cake

So this pumpkin I hacked up several days ago is STILL finding it’s way into my bakes. But this is my last one (phew!) as I’m almost pumpkinned out! I smothered the pumpkins layers in a cinnamon spiced cream cheese buttercream and then practised my snail trail and cornelli piping on the top. I had so much fun but my hand feels like it’s going to fall off now! 


My pumpkin cake contained:

  • 2-3oz boiled pumpkin drained and blended
  • 8oz self raising flour
  • 8oz caster sugar
  • 8oz butter
  • 4 eggs
  • 1 tsp cinnamon
  • 1tsp mixed spice
  • 1tsp ginger

My buttercream contained:

  • One pack of full cream cheese
  • 2oz icing sugar
  • 2oz butter
  • Dash of cinnamon
  • Dash of vanilla essence
  • Touch of lemon zest

I usually combine my cake ingredients in the same way because it helps me not forget anything. No problem using the all in one method though as long as the pumpkin is added last. My order is always : butter, sugar, eggs, flour , flavours.

I used a No 1 nozzle for the thin cornelli and writing work and a No 43 for the snail trail trim. To get a good finish, a turntable is best and finding a good steady pressure to pipe with to get a consistent line.

Farewell pumpkin. It was fun while it lasted.

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