Cake Base:
Chiffon Cake: 2 pieces of 8-inch cakes.
Decorations:
Orange food coloring: as needed; Yellow food coloring: as needed; Green food coloring: as needed; Whipped cream: 500g; Caster sugar: 30g; Chocolate fondant: as needed.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
【Tomato Recipe】Halloween Crazy Party Series – Detailed Steps for Making Halloween Pumpkin Cake
Start by making the cake base. Prepare the chiffon cake batter according to the chiffon cake recipe.
Grease a half-round mold with vegetable oil, pour the batter into the mold.
Bake in a preheated oven at 175 degrees Celsius for 50 minutes, or until a toothpick inserted comes out clean. Invert the cake onto a cooling rack to cool.
Whip the whipped cream with caster sugar until soft peaks form.
Place one half of the cake on a decorating turntable, spread a layer of whipped cream on the flat side, and smooth it out.
Place the other half of the cake on top to form a complete circle.
Spread cream on the surface of the cake, then use a spatula to shape the cream into a round shape.
Use chocolate fondant to draw the outline of the pumpkin, including the eyes and mouth.
Take a portion of whipped cream, add a few drops of orange food coloring, mix to create orange cream.
Transfer the orange cream into a piping bag fitted with a star tip, cut a small opening to expose the tip of the piping bag.
Pipe small rosettes on the cake, ensuring they are uniform in size for a neat appearance.
Once the orange part is piped, prepare yellow cream and fill in the mouth, nose, and other yellow parts.
Finally, use black fondant to fill in the details for a clearer outline. Then, prepare green cream, use a large star tip to pipe a border of large rosettes at the base of the cake, and the cake is complete.
