This Halloween cake was made for my 8 year old’s birthday party. I used two 8″ rounds and one 6″ round pan to “round” the entire cake. As for the stem at the top of the cake I used the bottom of a cupcake. I probably could have shaved a little more off the sides of the cupcake for a more realistic looking stem but I did not want to sacrifice the size fearing an unbalanced pumpkin.
Fondant was used on the entire cake, and an orange store bought color spray was applied. I used food coloring to dye the fondant for the face and leaves. I started making this cake 3 days prior to unveiling it. I was amazed at how well the fondant preserved the moisture of the cake!
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