How to Make
To Bake: Pre-heat the oven to 170°C/325°F/gas mark 3.
Grease and line a 8 in round cake tin with baking paper.
Place the unsalted butter and caster sugar in a bowl and beat until light and fluffy.
Add the beaten egg a little at a time, beating thoroughly between each addition.
Sift the self-raising and plain flour.
Fold into the mixture to make a soft dropping consistency.
Turn the mixture into the prepared cake tin and bake until golden brown and a skewer come out clean.
Leave in the tin for a few minutes, then turn out on to a cooling wire.
Knead 1 kg Renshaw Orange Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out the icing to the desired thickness. Gently lift and smooth the icing down the sides and over the cake board with the palm of your hand.
Trim the excess icing from the edge of the cake board. Press into the icing with tools to create inlays within the eye sockets, nose, and mouth, and add in lines to the pumpkin if desired.
Roll out 250g of Renshaw Brown Ready to Roll Icing and lay over the stalk of the pumpkin. Score using icing tools.
Tear off some Renshaw Green Ready to Roll Icing to mold vines and leaves, adding around the stalk using edible glue.
Use edible glue to line the eye, nose, and mouth sockets, adding black sugar pearl sprinkles to fill.
Add embellishments of your choice!