Spice Cake Pumpkin

Hello everyone! Hope your week is going well!

I want to share with you today a pic of the cake I made for our Senior group function at church. Many there thought it was a fake and only for decoration! But it was a ready to eat cake.

I baked two bundt cakes and stacked them tops together. This was a spice cake pumpkin. I made the orange frosting and used the design on the cake to add texture to the pumpkin. The bottom border is English ivy leaves. The top is a combination of silk leaves and a real pumpkin stem. The stem makes all the difference! I have to admit that I got a pretty strange look from the produce guy when I asked for just the stem! He had a big grin and cut a stem for me. I explained I needed it for a pumpkin shape cake and he seemed relieved!

The cakes can be made well ahead and frozen if necessary. The frosting will last up to a month if kept tightly covered and refrigerated. I store all my frosting in zip lock bags and freeze any leftovers for the last minute cupcakes or cookies.

It was fun to see the reactions to this cake and one lady even winced when I went to cut it! The double cake makes for nice big slices so you may need a bigger plate than regular dessert size or flip one layer over the other when you plate it. You could also carve a face into the cake if you need a jack-o-lantern.

Thanks for stopping by today and letting me share some of the fun stuff I get to do besides paper crafting. Hope you will come back often!

Blessings to you,
Vicki