Hello lovelies,
what’s my favourite time of year you ask? well let me tell you, it’s autumn/winter and I couldn’t be happier that we’ve finally reached that time again.
Seeing the autumn colours come back into play, seeing people’s bakes go from fruity to a wide range of spices and finally being able to layer up is just my favourite thing ever.
Now, one of my favourite times of the year is Halloween, although I never really celebrate it myself – I love to get involved when it comes to creating new content for you all and giving you the spooky vibes.
So, guess what? Okay, I’m guessing you’ve guessed it by now if you read the title of this blog – I’m back with the Halloween bakes. Oh yes! The Halloween bakes are making an appearance on my blog yet again and I cannot wait to share with you what I’ve got up my sleeve for this year. I’m going all out!
In early September, I went into Hobbie Craft (yes, I’m a customer that everyone says hello to and knows my personal life as I spend that much time in there!) and much to my surprise, the Halloween baking bits had made an appearance! Admittedly, I own half of Hobbie Craft as it is, but they had a whole new range of Halloween products which I had to get my hands upon. One being, a pumpkin shaped tin which you bake cakes in, as you can imagine my mind went into overload and that brings me to today’s blogpost.
My first Halloween instalment is a Chocolate Orange Pumpkin Cake which turned out so much better than I ever imagined! If you’d like to get baking this yourself, then continue reading below;
Ingredients You Need To Make Choc Orange Cake:
- 8oz Of Self Raising Flour
- 8oz Of Butter
- 8oz Of Caster Sugar
- 4 Large Eggs
- 2oz Of Cocoa Powder
- 2 Teaspoons Of Orange Extract
Ingredients You Need To Decorate:
- Orange, Green, White & Black Fondant
How To Make Choc Orange Pumpkin Cake:
- Firstly, gather together all your equipment, ingredients and preheat your oven to 180 degrees, Gas Mark 4.
- Secondly, in a large bowl beat together the 8oz of butter and 8oz of caster sugar until it’s creamy, fluffy and light in colour.
- Next, add your 4 beaten eggs and mix through.
- Then, add in the 8oz of self-raising flour and fold through until the cake mixture forms.
- Add 2oz of cocoa powder, 2 teaspoons of orange extract and fold into the mixture.
- Now you’ve done all the above, pour the mixture evenly into the pumpkin shaped tin and place in the oven for around 30 minutes or it springs back when touched.
- Once the cake has cooked through, allow to cool in tin before turning onto the wire rack to allow further cooling.
- To decorate, I used fondant icing as I knew it would give an awesome effect.
- Firstly, on a lightly floured surface, roll out the orange fondant as much as you possibly can before it tearing – this is to ensure it covers the entire pumpkin.
- Once you’ve rolled it out, carefully place your arm under the middle of the fondant, pick it up and lightly place over the cake.
- Then, smooth out the fondant so it’s neatly covering the cake.
- Cut out the eyes, nose and mouth carefully using a knife. Also, using a knife, cut the icing around the stalk of the pumpkin out.
- Yet again on the lightly floured surface, roll out the brown (or green depending on what colour you want it to be) fondant icing, once rolled out, place the brown icing onto the stalk of the pumpkin and cut to shape.
- Once you’ve got the main icing on the cake and smoothed out, it’s time to make little green vines and leaves. These are the easiest to do, to make the vines just pull some of the green icing apart and with your fingers, roll into small worms. To make the leaves, roll out the green fondant and with a knife cut into leave shapes.
- Finally, with a little bit of icing (I used an icing pen) place the vines and leaves in the position you want around the stalk.
That’s your pumpkin cake prepared, made and decorated!
I really hope you liked today’s blogpost, it’s been so much fun creating this pumpkin, it’s super easy to do and I didn’t even get stressed out decoration… now that’s saying something as I can be Gordon Ramsay at times.
Do you have any bakes that you’d like me to create this autumn/winter? If so, please do let me know down below in the comments or message me on my socials. I’m constantly looking for new ideas and inspiration!
Sending tons of love and hugs to you all as always,
Elle xo
