For the cake
- 640g plain flour
- 360g caster sugar
- 2½ tsp baking powder
- 2½ tsp bicarbonate of soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground mixed spice
- 360g soft light brown sugar
- 8 eggs
- 700g pumpkin or butternut squash, peeled, seeds removed & grated
- 480ml vegetable oil
- 2 oranges, grated zest only
- 260g sultanas
For the topping
- Preheat the oven to 160°C/Gas 3 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 eggs, 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 1 hour 50 minutes, until golden brown, firm to touch and a skewer inserted into the centre of the cake 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 the frosting on the flat surface of one cake, then sandwich together with the other cake to create a sphere. 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 3 leaves using the medium leaf cutter and make a stalk with the remaining paste.
- Mix the icing sugar with 2 tbsp warm water until smooth. Referring to the Colour Formula Chart, colour the icing autumn orange and drizzle over the pumpkin cake. Attach the leaves and stalk, then sprinkle with popping candy.
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.