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Pumpkin-Shaped Cake
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| Make sure your cake ingredients—butter, eggs and milk—are at room temperature for maximum volume. |
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Step-by-Step Instructions |
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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. |
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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.
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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.
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Note: 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.
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Prep Time: 10-20 |
Total Time: 70 minutes |
Servings: 12 servings |
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2 2/3 cups - cake flour
1 tbs. - baking powder
3/4 tsp. - salt
1 2/3 cups Granulated Sugar
3/4 cup - butter or margarine, softened
3 - eggs
1 1/2 tsp. - vanilla extract
1 cup - milk
Decoration
1 - flat bottom ice cream cone
Assorted Seasonal Candy
Faux Autumn Leaves
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Recipe provided by Domino Sugar, a member of
the
Home Baking Association |
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