This is the perfect gift for a fall-inspired cake. Whether it's a birthday celebration or Thanksgiving dessert table. Learn to carve a pumpkin cake made with rich, delicious chocolate mud cake and frosted with my velvet American buttercream before being covered in fondant. An airbrushed spray adds more depth and characteristic to the final look of the cake.
I had to give one of Rhea's teachers a birthday gift. What would be so perfect than a Pumpkin cake? Right? I wanted to make it kinda without too much carving and wasting cake. Most often you see a pumpkin cake tutorial and there is so much carving to make the perfect shape, I wanted to make it more simplified. Everything does not have to be difficult, does it?
And I didn't want the traditional just bright orange so... here is my version of the pumpkin cake. I do hope you like it.
Well, I have been wanting to make more tutorials especially video tutorials for the blog. With so much happening with the blog mergers and stuff, things have gotten slow. But things are shaping up again and I want to spend more time with you. So I hope you will enjoy this video.
In the video, you will see I use the 6" ball pan so you could actually use this tutorial if you want to make a ball cake - a soccer ball, basketball, tennis ball etc.. You can use the ball to make a teapot cake too! and now that Christmas is coming you can use it to make a Christmas ornament cake too!
Tools & supplies
- Cake Recipe - The cake is my chocolate mud cake with my Velvet American Buttercream
- Ball cake pan - I use the 6" ball pan for this cake.
- Fondant - I used commercial fondant but you can use my homemade fondant recipe as well.
- Airbrush and colors - I used an airbrush with the airbrush colors green, yellow, orange, red, chestnut, and pearl.
- Sugar Shapers - And the tool I used is sugar shapers - They come in packs of 4 from small to big and soft to the firm you can read more about them in my post here Cake Sculpting tools
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Bake your cake in two half ball pans.
- Cool cakes completely – then cut the domes off and torte the halves if you want.
- Prepare two small cake circles/boards using form core or similar. One about 2 inches for the bottom of the cake, and the other an inch smaller than the widest circumference of the ball. This will be in the middle for support. Here my ball pan is a 6″ circle. So my form core circle is 5 inches.
- Using the same ball pan you used to bake the cake – line the pan with a plastic or cling wrap so the frosting won’t freeze to the pan.
- Place the small circular board 2 inches from the bottom of the base.
- Now layer the cake in the ball pan alternating with cake and frosting.
- You should have two half spheres like below.
- Using bubble tea straws, or similar, dowel to the bottom sphere. The one that has the small 2-inch base.
- The dowels have to be close to each other so they are within the 2-inch base.
- Next, add a little frosting over the dowels, and
- Place the second cake circle (the 5-inch one).
- As you can see in the image above – I have two half spheres – bottom one with dowels and centerboard and top sphere with only cake and frosting.
- Now fill frosting in any gaps of the two spheres and place the top sphere on the bottom sphere.
- The frosting should be the same height as the pan.. so no gap between the two spheres… remove any excessThe ball pan should have no gap between the top half and bottom half, making a perfect sphere. Any gap in between will result in an oval, instead of a sphere.
- Chill the cake in the pan for a couple of hours so it’s all nice and firm.
- Once chilled, slowly pick up the pans and remove the plastic wrap
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you