This Happy Harvest Pumpkin Cake was 100% edible, covered in fondant. I made 2 single layer 14 inch round cakes, crumb coated them with buttercream and applied fondant strips to make the basket.
I then baked a standard bundt cake, flipped it upside down and sat it on top of the two round layers (the bundt is the pumpkin). It somewhat fell apart, however, I thought it made it look more realistic that it wasn’t perfect. I crumb coated the bundt in buttercream and covered it in fondant.
All of the leaves, basket sides, Happy Harvest sign and pumpkin were all done in white fondant and hand-painted with a standard paintbrush. I rolled a thin sheet of fondant out and use various leaf cookie cutters to make the leaves, to which they were individually hand painted.
The grapes were made of gumpaste and also handpainted. All of my hand-painting is done with clear vanilla and a palette of edible food colors. I chilled the cake for several hours to ensure stability. I had entered this cake in a local cake decorating competition and won 1st place in the People’s Choice as well as 1st place in the Judge’s pick! Not bad for my 1st cake competition!