How to make a pumpkin cake – the perfect gift for a fall inspired cake whether it’s a birthday celebration or Thanksgiving dessert table. 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.
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