Inside-Out Jack-O-Lantern Cake | 裏返したカボチャちょうちんのケーキ


pumpkin cake thumb

Inside-Out Jack-O-Lantern Cake | 裏返したカボチャちょうちんのケーキ

Ingredients (makes 1 large cake)

Cake Batter

❤ 6 cups cake flour
❤ 6 tsp baking powder

❤ 1 1/2 tsp baking soda
❤ 1 1/2 tsp salt
❤ 1 1/2 tbsp ground ginger
❤ 3 tsp cinnamon
❤ 1 1/2 tsp nutmeg
❤ 3/4 tsp cloves
❤ 1 1/2 cups unsalted butter
❤ 3 3/4 cups brown sugar
❤ 6 eggs

❤ 1 cup milk

❤ 4 1/2 tsp white vinegar

❤ 2 1/4 cups canned pumpkin
❤ orange food colouring

❤ 1 loaf Starbucks Pumpkin Spice Latte cake (recipe here), dyed black

❤ buttercream recipe from Starbucks Pumpkin Spice Latte cake, doubled (I added some orange food colouring to brighten the colour)
❤ cocoa powder

1. Combine the milk and vinegar in a glass and stir. Place in the fridge for 20 minutes, and you’ll have homemade buttermilk!
2. Place the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves in a bowl and whisk together. Set aside.
3. Place the butter and brown sugar in a bowl and beat with an electric mixer until pale and fluffy. Add the eggs one at a time, beating with each addition.
4. Add the flour mixture in 3 additions, alternating with the buttermilk. Then add and combine the pumpkin puree. Add a few drops of orange food colouring to brighten the batter. Set aside.
5. Slice the Starbucks Pumpkin Spice Latte Cake into 6 thick slices. Cut 2 triangle-shaped eyes out of one slice, then use these pieces of cake as stencils for 2 more slices. You should have 3 pairs of eyes in total. Repeat with the remaining 3 slices for the mouth. Save 1 large scrap of cake for the pumpkin’s stem.
6. Grease and flour 3 9-inch round baking pans. In one pan, arrange the pairs of eyes back to back. Repeat with the mouth in the second pan. Pour the pumpkin cake batter on top, fully covering the cake pieces. Pour the remaining cake batter into the third pan.
7. Bake the cakes at 350F for 45-60 minutes, until the cakes are fully cooked. Let cool in the pans for 30 minutes, then transfer to a wire rack and allow to fully cool.
8. To assemble, place the smallest cake face down on a tray lined with parchment paper. Place the cake with the mouth on top (right side up), checking the bottom of the cake to check the alignment of the mouth. Flatten the surface of the cake, then place the cake with the eyes on top, checking the bottom of the cake to ensure that the eyes and mouth are facing the same direction. Place a marker on the tray to remind yourself which way the face is facing.
9. Carve the cake into a sphere.
10. Mix a small amount of buttercream with some cocoa powder to dye it brown. Coat the cake in a thin layer of the pumpkin spice buttercream, then coat in another thicker layer.
11. Make grooves in the buttercream to mimic a pumpkin. Cover the stem in the chocolate buttercream and stick it on top of the cake.
12. Slice the cake in half to reveal the jack-o-lantern face, and enjoy!

Want to see more video tutorials? Check out all of my recipes here!

pumpkin cake thumb

Inside-Out Jack-O-Lantern Cake | 裏返したカボチャちょうちんのケーキ



❤薄力粉 6カップ
❤ベーキングパウダー 小さじ6

❤重曹 小さじ1.5
❤塩 小さじ1.5
❤粉末しょうが 大さじ1.5
❤シナモン 小さじ3
❤ナツメグ 小さじ1.5
❤クローブパウダー 小さじ3/4
❤無塩バター 1.5カップ
❤黒砂糖 カップ3 3/4
❤卵 6個

❤牛乳 カップ1

❤白酢 小さじ4.5

❤缶パンプキン カップ2 1/4

❤パンプキン スパイス ラテのケーキ(黒色に着色した)(レシピはこちらです) 1ローフ分

❤パンプキン スパイス ラテのケーキのバタークリーム(オレンジ色の食用色素を加え、オレンジ色にしました) 2倍


⑤パンプキン スパイス ラテのケーキを6枚にスライスする。1枚で三角形の目を作り、ステンシルにし、後2枚で目を抜く。全部で目6個になります。残りの3枚で口を作る。ケーキクズでかぼちゃのヘタを作る。



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