Sweetautumnpumpkincake Recipes

Steps:

• Preheat oven to 375°F.
• Mix together dry ingredients for cake in bowl and set aside.
• Mix together oil, 1/2 cup maple syrup, and 1 cup sugar until well mixed.
• Add pumpkin and dry ingredients a little at a time, alternating each, but beginning and ending with the dry ingredients.
• Add maple flavoring while mixing.
• Pour batter into greased 8x8 or 9x11 pan. Make note that times given are for 8x8 so watch your cake closely.
• Bake at 375F for 25 minutes.
• For glaze, mix together all three ingredients until well mixed. If you have some powdered sugar lumps, pass the glaze through a small strainer.
• When 25 miutes is up for cake, drizzle glaze over top while it is still in the oven. Cook for five more mintes.
• Remove from oven and sprinkle lightly with powdered sugar. Cool on rack.

Steps:

• Cut the styrofoam sphere in half and glue it to a the cardboard base. Put the cardboard round on top of the sphere.
• Take piece of plastic wrap and put it over the half sphere and cardboard, ensuring that none of the styrofoam touches any of the cake.
• Grease the top and side of the half sphere with shortening. Wrap the greased half sphere with plastic wrap. Add a little more shortening to the plastic wrap.
• Put the cardboard cake round on flat top of plastic wrap.
• Add 1 cake round to the styrofoam sphere, cutting off a bit of the top. Frost the top of the first cake round with buttercream. Add second cake round and cut off a bit of the top. Frost the top of the second cake round with buttercream. Top with the third cake round.
• Begin carving the cake, slowly carving it down until it's the shape of a sphere. When close to the shape of sphere, start carving away some of the hard edges. Make sure the bottom edge of the cakes line up with the styrofoam sphere half. If your sphere is too tall, cut off some of the top. Exfoliate the cake, peeling off excess crumbs until you get a nice gradual curve. Discard excess cake.
• Transfer the cake/sphere to a round cake stand.
• Frost the cake and plastic covering the styrofoam using an offset spatula, pressing relatively firmly. Remove the excess buttercream. Put the cake into the refrigerator to let the buttercream harden.
• When the buttercream is hard remove the cake from the refrigerator and set aside.
• Dust a workspace with cornstarch. Using a rolling pin, flatten the orange fondant into a large round big enough to cover the cake/sphere.
• Wrap the fondant over the rolling pin or a wooden rod. Brush the excess starch off the fondant with a towel.
• Unravel the fondant over the sphere to cover it. By hand smooth out the wrinkles on orange fondant. Cut off the excess fondant at the base of the sphere. Smooth out the fondant.
• Using the clay tool, draw in pumpkin lines in the orange fondant covering. Run over lines with your finger to make sure they are nice and prominent.
• Roll out dark brown and light brown fondant for vine to wrap around sphere. Wrap the vine around base of the sphere. Push vine up to cover the broken parts of the orange fondant. Roll out extra orange fondant. Use water to attach it to the orange sphere, covering the holes you have in the orange fondant.
• Roll out more fondant, and place on base of sphere
• Roll out more dark brown and light brown fondant. Twist the dark and light brown fondant together until it starts to tear. Reserve for the base of the pumpkin.
• Fill the airbrush with red orange food coloring, and spray the creased sections of fondant first, then the entire cake. Rinse out the airbrush.
• Add the gum paste leaves to the base of the cake.
• Before you make the pumpkin's face, decide which side is going to be the front.
• Get out a nice sharp blade and a duster brush.
• Roll out enough black fondant to make the face, using cornstarch so fondant does not stick to work area. Brush excess cornstarch off the rolled out fondant.
• Use a knife to cut out the shape of the pumpkin's grin and eyes. Cut out teeth for pumpkin's grin. Use water to attach the grin to the pumpkin. Brush off the grin once it is attached to the cake.
• Use small round cutters to cut out "eyes" from fondant eyes of the pumpkin. Attach eyes to cake and brush off eyes.
• From the pieces you cut out from the eyes, use a larger round cutter to cut out crescent moons. Attach the moons to the top of the eyes as the eyebrows, and brush off the eyebrows.
• Arrange the reserved fondant twists on the base of the pumpkin.
• Take the empty airbrush and blow out some of the extra cornstarch onto the pumpkin for the effect.

Steps:

• For the cakes: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Cut off the stem end from the pumpkin to create a flat surface. Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds. Lightly oil the pumpkin with the olive oil. Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour. Let cool for at least 10 minutes before scooping out the flesh. Transfer the pumpkin flesh to a food processor and puree until completely smooth. Measure out 2 cups of the puree. Reserve the remainder for another use.
• Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture.
• Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin.
• For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes.

Steps:

• Heat oven to 350 degrees. Generously butter the inside of two 8-inch Bundt pans; dust lightly with cocoa powder.
• In the bowl of an electric mixer, combine granulated sugar, flour, cocoa, baking soda, baking powder, and salt, and set aside.
• In a medium bowl, whisk together eggs, vanilla, canola oil, buttermilk, and 3/4 cup milk. Slowly add egg mixture to sugar mixture. Using the paddle attachment, mix batter on low speed until smooth, about 1 minute. Divide batter evenly between the prepared pans. Bake cakes until a cake tester inserted into the center comes out clean, about 40 minutes. Transfer to a cooling rack, and cool for 20 minutes before removing from the pans.
• Place both chocolates, heavy cream, and 1 tablespoon butter in a medium heat-proof bowl over a pot of gently simmering water. Heat, stirring often, until chocolate is completely melted, about 5 minutes. Remove from the heat, and let cool to room temperature. Whisk chocolate until lightened; set aside.
• Using a serrated knife, trim the bottoms of both cakes so they are both flat. Spread chocolate evenly on the flat side of one of the cakes. Invert the remaining cake onto chocolate so that a pumpkin shape is formed. Place cake onto a wire rack.
• To make orange butter glaze, combine remaining 1/4 cup plus 1 tablespoon of milk and the food coloring until the mixture is a pumpkin color; set aside. In a medium bowl, whisk together confectioners' sugar and 1 cup melted butter. Add reserved milk mixture, and continue whisking until smooth. Working quickly, carefully pour orange butter glaze over the cake, tilting the cake as necessary to coat all sides of the cake. Let glaze set completely before garnishing with chocolate leaves. Serve.

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, pumpkin, eggs, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, pie spice, salt and baking powder; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For sauce, in a small heavy saucepan, combine brown sugar, cream, butter and salt; bring to boil. Reduce heat; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; drizzle with sauce.