Pumpkin Spice Layer Cake

I was supposed to have this posted yesterday, but it was a tad too dark out to take photographs. Although it was quite fitting for the occasion (Halloween), I digress.

I think you will find that this is the first ever dessert on my blog that features fondant. Crazy, right? I have used it before but for commissions, so I never bothered to blog about it.
I have had very little experience with fondant overall, I tend to steer away from fondant desserts because I don't have those fancy expensive tools for it. Using random objects around the house to make certain designs doesn't quite cut it for me, but it will just have to do for now. Otherwise I thought that these little pumpkins turned out very well!

Pumpkin Spice Layer Cake

Makes one, 3-layer 9"x 4" cake

Cake

2 cups                    a.p flour
1 tsp                      baking soda
1 tsp                      baking soda
1 tsp                      salt
1 tsp                      cinnamon
1 tsp                       ginger
1 tsp                       allspice
1/4 tsp                    nutmeg
1 cup                      brown sugar
3/4 cup                   sugar
1 cup                      melted butter
4 eggs
13 oz.                      pumpkin purée

Preheat the oven to 350 degrees. Grease a 9"x 13" baking pan, and line the bottom with parchment paper, then grease the parchment paper. In a medium sized bowl whisk flour, baking soda, baking powder, salt and spices together. In a large bowl whisk sugars and melted butter and eggs. Add the dry ingredients and pumpkin purée. With an electric beater, beat for 2 minutes on low, or until fully combined. Pour into the grease pan and spread evenly. Bake for 30-40 minutes or until when a cake tester is inserted it comes out clean.
Once the cake has cooled, trim off the four sides to make them straight edged. Carefully slice off the domed top of the cake to make them level. Divide the cake into three, 4" wide pieces. Cover and set aside. Now make the frosting.

Frosting

2 cups                      unsalted butter, softened
4 cups                      icing sugar
1 tbsp                       vanilla
pinch                         salt
8 oz.                          semi-sweet baking chocolate, melted
1/2 cup                      whipping cream

In a large bowl, combine the icing sugar and butter and beat with an electric mixer on low until light and fluffy. Add the salt and vanilla, and beat until combined. Add the cooled melted chocolate combine. Add the whipping cream and beat on high for another minute.

To assemble the layer cake, place your bottom piece of cake on the plate of your desire. Spread an even layer of icing on top. Place the next layer of cake and press down slightly. Next, add another layer of icing, and place the final layer of cake on top. Continue by icing the cake with a very thin layer of frosting; this is called the crumb coat. Place the cake in the fridge to chill for about 15 minutes. Once chilled, finish icing the cake, making all sides even and flat. Now continue on to make the chocolate ganache.

Ganache

4oz.                       semisweet chocolate, chopped
1/2 cup                  whipping cream

Chop the chocolate and place in a large heatproof measuring cup with a pouring spout. In a small saucepan bring the whipping cream to a simmer. Pour the hot cream over the chopped chocolate and whisk until smooth and thin. (If it is not thin enough heat up more cream to combine.)

Pour the slightly cooled chocolate ganache over your iced cake and let it drip over the sides. Do not spread the ganache, instead wiggle the cake slightly to get it to even out. To finish the cake, place your favorite sprinkle on top as well as any fondant decorations you desire. Enjoy!!

I actually ended up using my cake tester to make the creases and indents in the pumpkins! I guess I can be kind of resourceful. If you want to do your own fondant pumpkins, have a look at this tutorial!
I hope everyone had a happy and safe Halloween!

Elanne Boake