Halloween Pumpkin Cake
- For the cake
- 10 ozs butter
- 12 ozs sugar
- 2 tsps Vanilla
- 8 eggs
- 18 ozs Pastry flour
- 4 tsps Baking powder
- 9 ozs Pumpkin
- 9 ozs Whipped cream
- 1 pkg whipped cream stabilizer
- butter (for the pan)
- breadcrumbs (for the pan)
- 10 ozs butter
- 10 ozs Vegetable fat (i.e. crisco)
- 4 eggs
- 14 ozs sugar
- Food coloring (red and green)
- For decoration
- 1 Rolled pastry with chocolate fillings
For the cake, butter a savarin pan and sprinkle with breadcrumbs. Beat butter and eggs until foamy. Stir in sugar and vanilla sugar. Stir in flour and baking powder. Dice pumpkin pulp and simmer in water for 10 minutes. Press through a sieve to form a purée and mix into batter.
Divide batter in half. Place 1/2 the batter in prepared pan and bake in the oven at 350°F for 1 hour. Loosen from the mold and let cool. Bake second half of batter in a similar manner.
Beat cream with stabilizer until stiff. Place one cake on a very large plate with the round side down. Spread cream over the top and set second cake on cream, round side up.
For the frosting, beat butter and vegetable fat until fluffy. Alternately beat sugar and eggs into creamed butter. Dye 1/3 the frosting with the green food coloring. Dye the rest with red until a red-orange color is produced. Apply orange buttercream to the assembled cake with a thick brush. In the middle of the top of the cake, use green buttercream for the stem. Use licorice and rolled pastry to form eyebrows, eyes, mouth and nose. Chill cake for 2 hours before serving.