How to Bake a Pumpkin Cake

Level

Time

Budget

Bake a spooky showstopper with the handy pumpkin-shaped tin available online and in store at Hobbycraft this Halloween. Follow the recipe below to find out the best techniques for icing and decorating your sponge cake.

Print Page

You will need

Product no image — Sold out

Wilton Cooling Grid 40.6cm x 25.4cm

Is $ 8.49

Quantity: 1

Subtotal

Is $ 8.49

Select

Sold out

Renshaw Ready To Roll Orange Icing 250g

Is $ 4.49

Quantity: 1

Subtotal

Is $ 4.49

Select

Sold out

Black 10 Inch Square Cake Board

Is $ 4.49

Quantity: 1

Subtotal

Is $ 4.49

Select

You’ve viewed 2 of 5 products

You’ve viewed 4 of 5 products

Total:

How to make

Baking ingredients:

235 g unsalted butter – softened

235 g caster sugar

4 eggs – lightly beaten

170 g self-raising flour

70 g plain flour

How to Make Step-1

To Bake: Pre-heat the oven to 170°C/325°F/gas mark 3.

Step-2

Grease and line a 8 in round cake tin with baking paper.

Step-3

Place the unsalted butter and caster sugar in a bowl and beat until light and fluffy.

Step-4

Add the beaten egg a little at a time, beating thoroughly between each addition.

Step-5

Sift the self-raising and plain flour.

Step-6

Fold into the mixture to make a soft dropping consistency.

Step-7

Turn the mixture into the prepared cake tin and bake until golden brown and a skewer come out clean.

Step-8

Leave in the tin for a few minutes, then turn out on to a cooling wire.

To Decorate Step-9

Place the sponge cake on a 10 in cake board and cover the cake with a thin layer of the remaining buttercream.

Step-10

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.

Step-11

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.

Step-12

Roll out 250g of Renshaw Brown Ready to Roll Icing and lay over the stalk of the pumpkin. Score using icing tools.

Step-13

Tear off some Renshaw Green Ready to Roll Icing to mold vines and leaves, adding around the stalk using edible glue.

Step-14

Use edible glue to line the eye, nose, and mouth sockets, adding black sugar pearl sprinkles to fill.

Step-15

Add embellishments of your choice!

halloween-pumpkin-cake-square.jpg?sw=680&q=85

Related Products

How to Make a Pumpkin Piñata Cake

Hook yourself up this handy basket to add a festive touch to your home this Christmas. The stylish crochet basket is the perfect seasonal addition to your home, featuring a charming Christmas tree design. Valentine's Day is right around the ...