Halloween pumpkin cake

Every celebration needs a cake and Halloween is no different. Well, it is in a way because you might not want to give out cake slices at the door but if you have a party planned, then a fab cake is just what’s needed. A pumpkin cake no less. And I’m not talking one containing pumpkin, but one in the actual shape. A fun addition to your table that combines autumnal spices and chocolate underneath its bright orange skin. One more thing: don’t worry about every little bit being absolutely perfect. I’m no expert in decorating cakes with fondant, but have found that small flaws can easily be covered with more decorations. Have fun!

Step 1

Preheat to 170 °C fan/Gas Mark 5. Grease and flour two 20 cm round cake tins.

Cream butter and sugar until pale. Beat in eggs one at a time, adding a spoonful of flour if it looks curdled. Fold in spices and flour until just combined.

Divide between tins and bake 30–35 mins until a skewer comes out clean. Cool in tins 10 mins, then turn out.

Step 2

Level the domes so they’re both the same height. Stack one on top of the other with a little buttercream between them.

Using a long serrated knife, trim around the sides at gentle angles to create the rounded “ribs” of a pumpkin—slightly flatter at top and bottom.

Step 3

Beat butter until creamy, then mix in icing sugar and cocoa. Add milk until smooth and spreadable.

Chill briefly if too soft, then coat the entire carved cake in a thin “crumb” layer of buttercream. Chill 15 mins, then finish with a smooth second layer.

Step 4

Roll orange icing large enough to drape over the cake. Smooth it down, trimming away excess around the base.

Step 5

Roll brown icing into 8–10 long strips and press them vertically around the cake to mimic pumpkin ribs. – Shape a small mound of green icing into a stem and press it onto the top centre.

Step 6

Dust lightly with icing sugar for a “frosted” effect. Chill until ready to serve so everything holds its pumpkin shape.

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