HALLOWEEN PUMPKIN BIRTHDAY CAKE RECIPES

Steps:

• Preheat oven to 325°F.
• Spray the inside of both halves of a sphere cake pan with baking spray. Set the round metal support rings on a baking sheet and place one cake pan, open side up, on each ring.
• Combine cake mix, eggs, water, pumpkin puree, butter, pumpkin pie spice, and vanilla pudding mix in a mixing bowl. Beat on low for 30 seconds, then on medium for 2 minutes.
• Evenly divide batter among cake pans.
• Bake for 55-65 minutes, turning pans 180 degrees after 45 minutes of baking until a toothpick inserted into the center of each cake comes out clean.
• Allow cakes to cool completely, then level them.
• Cut just enough off the rounded part of one of the cakes so it sits flat without rolling. Cut a cake round to fit that flat bottom surface and set the cake on it. Cut a shallow round well in the flat top of this cake.
• The other cake will become the top of the pumpkin pail. Cut a shallow round well in that cake to resemble the opening of a pumpkin pail.
• Freeze the cakes for 4 hours or overnight. Then remove cakes from freezer and fill the bottom cake's well with candy. Add a bead of frosting around the top edge of that cake, keeping it about 1/2 inch from the candy.
• Set the other cake on top. Carve so the sphere looks like a pumpkin.
• Color white frosting using orange gel coloring. Frost the entire cake, including the top well, with orange frosting. Smooth frosting, then place cake in freezer for about 30 minutes.
• Roll orange fondant out into a 14-inch round. Cut a 2-inch circle in the center. Place the fondant over the cake, lining up the hole with the well in the top of the cake.
• Smooth fondant, cutting off excess. Cut a circle of fondant to fit in the well. Cut a strip of fondant and attach it to the inside of the well. Fold the orange fondant that was used to cover the cake, over the strip.
• Use a fondant tool to create grooves vertically on the pumpkin.
• Roll out black fondant. Cut out two triangular eyes, one triangular nose, and one mouth. Attach to the orange fondant.
• Poke a lollipop into the center of the well so it's tall enough to attach to the handle. Poke a black licorice lace into each side of the pumpkin cake to create the handle. Attach the top of the licorice to the lollipop using some tape. Add more candy inside the top well.
• Serve!

Steps:

• Position a rack in center of oven; preheat to 350°F. Butter and flour cake pans. Whisk cinnamon, salt, baking powder, baking soda, allspice, ginger, cloves, and remaining 2 1/3 cups flour in a medium bowl. Mix pumpkin purée, milk, and vanilla in another medium bowl.
• Cream sugar and remaining 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3–4 minutes. Add eggs, one at a time, beating to blend after each addition. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with pumpkin mixture in 2 additions, beginning and ending with dry ingredients.
• Transfer 6 cups batter to a large bowl. Whisk in orange food coloring, if using, a few drops at a time until desired color is achieved.
• Add cocoa powder to remaining 3 cups batter and beat with stand mixer on medium-low speed until smooth. Add black gel food coloring, if using, a few drops at a time, until desired color is achieved.
• Spoon 1 cup pumpkin batter into center of each prepared pan. Spoon 1/2 cup chocolate batter directly on top of pumpkin batter. Repeat 2 times with each batter, spooning batter into centers of pans and occasionally tapping pan firmly on work surface to ensure even distribution. Divide remaining chocolate batter into centers of both pans. The batter will look slightly domed at this point; carefully smooth with an offset spatula, being careful not to disturb the layers too much.
• Bake cakes until centers spring back when lightly pressed, 55–60 minutes. Transfer pans to a wire rack and let cakes cool.
• Place chocolate in a medium bowl. Heat cream in a small saucepan over medium. Bring to a low simmer, then immediately pour over chocolate. Let sit, undisturbed, 5 minutes. Add vanilla and whisk until smooth. Add black gel food coloring, if using, to achieve a scary black frosting. Let ganache cool at room temperature until thick, about 30 minutes.
• Place 2 wooden-handled spoons or spatulas horizontally about 5" apart over a large bowl. Prepare an ice bath in a medium bowl.
• Heat sugar, corn syrup, and 2 Tbsp. water in a small saucepan fitted with candy thermometer over medium, stirring, until sugar is dissolved. Bring to a boil over medium heat, without stirring, brushing any sugar crystals down side of pan with a pastry brush dipped in cold water. Cook until thermometer registers 300°F. Immediately dip bottom of pan in ice bath, stirring with a fork. The sugar is ready once it thickens to the consistency of honey but still flows in a steady stream. Remove pan from ice bath and dip fork in hot sugar. Raise fork about 10" above the wooden spatulas and quickly move the fork back and forth, making thin threads of sugar. Repeat, dipping fork back into hot sugar and layering the strands. Form enough strands to create a loose mass resembling a spider web.
• Spread 1 Tbsp. ganache in the center of a platter. Place 1 cake layer in the center. Evenly spread 1 1/2 cups ganache on top of cake with an offset spatula, pressing outward toward edges. Carefully place second cake layer, top side down, over, gently pressing down to secure. Evenly spread remaining ganache over top and sides. Chill at least 15 minutes to let ganache set.
• When ready to serve, top with spun sugar spider web and plastic spider rings, if using.