Pumpkin-Shaped Cake
Ingredients List
Yellow Cake:
- 2 2/3 cups - cake flour
- 1 tbs. - baking powder
- 3/4 tsp. - salt
- 1 2/3 cups - Domino® Granulated Sugar
- 3/4 cup - butter or margarine, softened
- 3 - eggs
- 1 1/2 tsp. - vanilla extract
- 1 cup - milk
- Buttercream Frosting recipe - Click here
Glaze for Cone:
- 2/3 cup - Domino® Confectioners Sugar
- 1 to 2 tbs. - water or milk
- 1 to 2 - drops green food coloring
Decoration:
- 1 - flat bottom ice cream cone
- Assorted Seasonal Candy
- Faux Autumn Leaves
Instructions
Preheat oven to 375°F. Generously grease and flour a 10-inch fluted Bundt pan.
In a small bowl, stir together flour, baking powder and salt. Beat sugar and butter in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Add flour and milk alternately, beginning and ending with flour, mixing on low speed. Pour batter into prepared pan, and bake at 375°F for 50-55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto cooling rack. Cool completely.
Glaze for Cone:
In a medium bowl, combine confectioners' sugar with water until mixture is desired consistency. Tint green with food coloring. Place ice cream cone on a wire rack over wax paper to catch the drips. Using a spoon, pour glaze to evenly coat ice cream cone. Allow to dry.
Directions:>
Use red and yellow food coloring to tint Buttercream Frosting orange, then spread evenly over top and sides of cake. Set cake on a platter that has been decorated with faux autumn leaves. Fill center of cake with assorted seasonal candy and top with green ice cream cone stem.
Makes 12 servings.
Quick Tip
Make sure your cake ingredients—butter, eggs and milk—are at room temperature for maximum volume.