For the cake
- 80g plain flour
- 45g caster sugar
- ¼ tsp baking powder
- ¼ tsp bicarbonate of soda
- pinch salt
- ½ tsp ground cinnamon
- pinch ground mixed spice
- 45g soft light brown sugar
- 1 egg
- 90g pumpkin or butternut squash, peeled, seeds removed & grated
- 60ml vegetable oil
- ½ small orange, grated zest only
- 35g sultanas
For the topping
- Preheat the oven to 150°C/Gas 2 and grease the cake pans with Cake Release or a little butter.
- Sift the flour into a bowl then add the caster sugar, baking powder, bicarbonate of soda, salt, cinnamon and mixed spice.
- In a separate bowl whisk together the brown sugar and egg, then add the grated pumpkin and the oil. Add the dry ingredients to the egg mixture, one-third at a time, and whisk until combined. Finally stir in the orange zest and sultanas.
- Divide the mixture between the cake pans, then place on a baking sheet to prevent the pans moving we recommend placing them on cooking rings for stability. Bake for 25 minutes, until golden brown, firm to touch, and a skewer inserted into the centre of the cakes comes out clean. Allow the cakes to stand in the tin for 10 minutes then turn out and leave to cool completely on a wire rack.
- To decorate, spread half the frosting on the flat surface of one cake, then sandwich together with another cake to create a sphere. Repeat with the other 2 cakes. Using a modelling tool or skewer, mark grooves in the sponge to create a pumpkin shape.
- Colour the white moulding paste with a few drops of green colouring to achieve a soft green for the leaves and stalks. Roll the paste on a board lightly dusted with icing sugar, then cut out 6 leaves using the small leaf cutter and make 2 stalks with the remaining paste.
- Mix the icing sugar with 2 tsp warm water until smooth and divide between 2 bowls. Referring to the Colour Formula Chart, colour one bowl autumn orange and keep one bowl white. Drizzle the orange icing over one of the pumpkin cakes, and the white icing over the other. Attach the leaves and stalks, then sprinkle with popping candy and sparkles.
Tip: when using Wilton Colour Right, we recommend mixing the colours together in a small bowl and adding to the icing using a cocktail stick this way you have better control over the colour. Frozen pumpkin or butternut squash can be used instead of fresh, with no need to defrost first.