Impress your guests this fall with a towering, pumpkin-topped, two-tier cake. It?s great for Halloween, Thanksgiving or any fall celebration. Use Wilton Ready-To-Use Rolled Fondant to create all the realistic-looking, harvest-inspired decorations.
Make leaves three days in advance. Knead 1 teaspoon Gum-Tex into 12 oz. fondant. Tint 4 oz. each brown, orange and red. Use 20 in. fondant roller with blue guide rings to roll out fondant, separately, 1/16 in. thick.
Use small and medium leaf cutters from cutter set to cut out an assortment of leaves. Use large ball tool from set and medium foam to thin edges of leaves. Use small vein tool from set to imprint veins on leaves. Place in various positions in cornstarch-dusted wave flower formers, using both large and small sections and convex and concave sides; let dry 48 hours.
Use brush to brush combined brown and orange Color Dust, brown Color Dust, orange Color Dust and gold Pearl Dust on leaves.
Make berries three days in advance. Tint 2 oz. fondant red. Knead in 1/8 teaspoon of Gum-Tex. Use 20 in. fondant roller with orange guide rings to roll out fondant 1/8 in. thick.
Use smallest round cut out to cut approximately 40 shapes. Roll into balls and use scriber/cone tool from set to indent one end. Use wire cutters to cut 40 pieces of 22 g. and 26 g. wire, each 3 in. long. Hook one end of each wire and wrap wire in floral tape. Use damp brush and brush hook and insert into berries. Let dry 48 hours. Use floral tape to wrap wires into groups of each three and five. Use brush to brush berries with gold Pearl Dust.
Make pumpkins three days in advance. Prepare crisped rice cereal treat mixture following recipe directions. Shape into approximately 10 balls, 2 in. to 3 in. dia. Use cone tool to indent top.
Tint 36 oz. fondant orange. Use 20 in. fondant roller with gold guide rings to roll out fondant 3/16 in. thick. Wrap fondant around balls to cover; use damp brush to attach bottom edges together. Use dowel rod to mark divisions from top to bottom. Reserve remaining orange fondant for pumpkin topper.
Tint 10 oz. fondant green (reserve 7 oz. for curly vines, pumpkin topper and stem and curls.) Knead in 1/2 teaspoon of Gum-Tex into 3 oz. of green fondant. Divide into 3/4 in. balls and roll into logs, 1 1/2 in. long. Use the veining tool from set to imprint side of stem. Twist into stem shapes. Use damp brush to attach stems to pumpkins. Let dry 24 hours.
Use brush to brush on shading with brown and orange Color Dust.
Make curly vines three days in advance. Use 20 in. fondant roller with orange guide rings to roll out green fondant less than 1/8 in. thick.
Use fondant trimmer to cut into 12 to 15 strips, 9 in. long x 1/8 in. wide. Wind on dowel rods and let set 15 minutes. Slide off onto cornstarch-dusted cake board. Let dry 48 hours.
Make pumpkin topper three days in advance. Knead 2 teaspoons of Gum-Tex into 12 oz. reserved orange fondant. Use 20 in. fondant roller with orange guide rings to roll out fondant 1/8 in. thick.
Use fondant trimmer to cut 14 strips, 9 in. long x 5/8 in. wide. Use detail embosser to mark edges. Use round cutter as a pattern and edible marker to draw circles on parchment paper. Shape strips to form rings the size of circle pattern; use damp brush to attach ends. Let dry on sides on cornstarch-dusted cake board for 48 hours. Use brush to brush on brown and orange Color Dust.
Make raffia bow three days in advance. Tint 12 oz. fondant ivory. Use 20 in. fondant roller with orange guide rings to roll out fondant 1/8 in. thick. Use fondant trimmer to cut one strip, 20 in. x 1/4 in. Make a bow, and wrap a 1 in. piece around center. Reserve remaining fondant. Let bow dry 48 hours.
Use brush to brush on brown and orange Color Dust.
Prepare cake base two days in advance. Tint 24 oz. fondant dark green. Use 20 in. fondant roller with orange guide rings to roll out fondant 1/8 in. thick. Prepare 16 in. cake base and cover with fondant. Let dry 24 hours.
Make cakes one day in advance. Prepare batter following recipe directions. Bake and cool 3 layers of 6 in. round pan. Trim one cake to 1 in. for 5 in. high cake (two layers, 2 in. high; one layer 1 in. high). Also bake and cool 2 layers of 10 in. round pan for 6 in. high cake (two layers, 3 in. high).
Ice and stack cakes. Prepare buttercream icing following recipe directions. Tint icing ivory. Use spatula to ice cakes with icing and imprint vertical lines on sides and top. Prepare cakes for stacked construction. Position 10 in. cake on prepared fondant-covered base.
Decorate cake. Use 20 in. fondant roller with orange guide rings to roll out remaining ivory fondant 1/8 in. thick. Use fondant trimmer to cut fondant into 15 to 18 strips, 30 in. long x 1/4 in. wide. Group strips together and wrap around 6 in. cake. Use brush to brush with brown and orange Color Dust. Use icing to attach bow.
Use dots of icing to secure in place. Use 3 oz. remaining green fondant to form into log, 5 1/2 in. x 1 in. Twist into stem shape. Insert a cut 8 in. dowel rod into bottom of stem, leaving 5 in. extended. Insert stem into center of cake. Position pumpkin topper rings around stem.
Position pumpkins, leaves, vines and berries around bottom border.
Nothing says "celebrate" like a cake topped with a lush fondant bow. While the bow looks intricate, it's really just a grouping of fondant strips, folded, wrapped and arranged to create a full effect. When you cut strips with the Fondant Ribbon Cutter/ Embosser, you can create bows with stripes or beaded edge embossed designs. Or place fondant on Imprint Mat and roll over one time to imprint design.
Such an awe-inspiring collection of harvest-ready cupcakes!
Use tip 2A to pipe pumpkins on cupcake tops, add green leaves and green string licorice. These are featured on our 13-Count Cupcakes-N-More Dessert Stand.