PUMPKIN CAKE DECORATION RECIPES

Steps:

• Melt the butter, honey, and pumpkin purée in a pot over simmering water.
• Beat the eggs and sugar in a separate bowl, then add them to the warm mixture.
• Mix the baking soda with vinegar in a separate bowl.
• Add the baking soda and vinegar, cinnamon, and ginger powder to the mixture and stir until homogenous.
• Using a spoon or a wooden spatula, gradually add the flour to the mixture, stirring throughout.
• Cover the dough with plastic wrap and leave it in the refrigerator for 30-45 minutes.
• Dust the workforce with flour and remove the dough from the refrigerator (it should be thick by this point).
• Knead the dough with your hands until elastic and pliable, then shape it into a log.
• Cut the rolled dough into seven equal parts.
• Preheat the oven to 200°C (400°F).
• Prepare seven 28 cm (11'') long pieces of greaseproof paper.
• Sprinkle the dough pieces with flour and roll each one into a thin 23 cm (9'') circle on separate sheets of baking paper.
• Trim the edges with a cake ring or a knife, then combine all the scraps and roll them into a single layer (don't worry about the shape).
• Bake this layer for 6-7 minutes, then set it aside to cool. Using a food processor, finely grind the cake to make crumbs which will be used later for decoration.
• Bake the remaining layers for 6-7 minutes. Remove the parchment paper only when the layers have cooled down.
• Whisk the heavy cream until soft peaks start to form, then mix in the sour cream, powdered sugar, vanilla, and rum.
• Whip the cream until stiff peaks start to form.
• To assemble the cake, put the first layer onto a cake platter and cover generously and evenly with the filling.
• Top the first cake with the second one, then repeat the process until all layers have been stacked on top of each other.
• Coat the top and the sides of the cake with the cream icing.
• Use a separate bowl to combine cake crumbs, walnuts, and English toffee bits, then sprinkle the cake on all sides with the mixture.
• Decorate the surface with thin slices of orange and pear (or any other fruit you like).

Steps:

• Grease a 13x9x2-inch baking pan or grease and lightly flour two 8x1-1/2-inch round baking pans; set pan(s) aside. Stir together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger; set aside.
• In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each. Add dry mixture, buttermilk and canned pumpkin alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pan(s).
• Bake in a 350 degree F oven for 35 to 40 minutes for 13x9-inch pan or 30 to 35 minutes for round pans or until a wooden toothpick comes out clean. Place 13x9-inch cake in pan on a wire rack; cool thoroughly. Or, cool layer cakes on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on wire racks. Frost as desired. Makes 12 servings.