I'm back in Heidelberg after a ten-day holiday to the States! It was fantastic to visit family and friends. And it's even more fabulous to be safely returned home! It took about 48 hours before I was ready to bake [I had spent ten days traveling in Utah and Missouri and baked five cakes and dozens of cupcakes; look for upcoming blog posts] - jet lag gets me every time when I travel east.
Since we are well into October, I wanted to explore another Fall cake. This Pumpkin Cake is a winner. I've baked it twice now and the results are consistent. The triple-layer, 6" round cake is a perfect vehicle for me to practice different designs, flavors, textures, etc. Most recipes produce enough batter for the cake and approximately a dozen cupcakes.
|I frosted the cupcakes with a Vanilla Buttercream swirl and gave them to our friends at Starbucks.|
I wasn't quite sure where I was going with this cake design. Thinking back, I loved working with little drop flowers on our anniversary cake last March. I decided to revisit that technique in a similar way and used the Wilton 107 for this all-over design. Autumn colors seemed a natural choice; I tinted the icing using Wilton gel colors: Burgundy, Juniper Green, Copper, Golden Yellow
Originally, I had planned to run flowers along the bottom third of the cake, but I wasn't happy with the cream cheese coating on the cake - it was too thick to smooth nicely (and I needed the thickness for the flowers to hold their shape on the side of the cake). Next time, I'll thicken the frosting after I'm happy with the final coat of frosting.
|The first pictures I took, I used the orange tablecloth.|
I'm so happy my life partner supports me while I bake cakes; he was holding the kitchen lights up and out-of-the way for some snapshots to reduce shadows, "Now, don't move."