There?s nothing better than the welcoming aromas of spice cake baking on a brisk autumn day. Our pumpkin spice cake is filled with buttercream icing and topped with a fondant stem and leaves. Poured Wilton Decorator Icing gives it the final touch.
Prior to baking cake, grease and flour or use pan spray with flour to prepare pan. Follow directions for making Maple Spice Cake, filling pan cavities evenly, about 2/3 full.
After baking, let cool 15-20 minutes in pan. To release cake, cover top of pan with cooling grid; turn pan over for cake to release.
Tint icing orange. Use spatula and icing to ice bottom half; attach top half to bottom half.
Heat orange icing in microwave at defrost setting (30% power) for 20-30 seconds; stir. Repeat until consistency of icing will pour. Place in cut disposable decorating bag. Drizzle icing on the top and down the sides of pumpkin.
Tint fondant 1 oz. brown and 1 oz. green.
Make stem. Tint 1 oz. fondant brown. Roll into log, 2 in. long x 3/4 in. thick. Mold stem of pumpkin and bend slightly to resemble pumpkin stem. Use veining tool from set to make lines. Attach stem to pumpkin with icing.
Make leaves. Brush cornstarch into leaf of pan. Make a small ball of green fondant and press in pan to form leaf. Peel leaf out with knife. Repeat for each size leaf in pan. Dust veins with spruce green Color Dust.