Ghostly chocolate cakes and pumpkin cakes
Mar 31, 2009 1:00pm- 30 mins preparation
- 25 mins cooking
- Serves 10
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Ingredients
Pumpkin cakes
- 350 gram pumpkin, steamed, mashed
- 1/4 cup sour cream
- 1 orange, finely grated zest
- 1 teaspoon ground cinnamon
- 125 gram butter, chopped, at room temperature
- 2/3 cup caster sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 1/4杯自发面粉,sifted
- green modelling paste
- 6 spearmint leaves (to decorate)
Glaze icing
- 1 cup icing sugar, sifted
- 1 tablespoon orange juice
- orange food colouring
Ghostly cakes
- 470 gram packet chocolate cake mix
- jam
- marshmallow
- 700 gram white modelling paste
- 醋栗(一半)
Method
Pumpkin cakes
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1Preheat oven to 180°C (160°C fan forced). Lightly grease a 12-hole, 1/3-cup capacity bundt pan (or muffin pan).
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2Place cooled pumpkin mash in a bowl. Stir sour cream, zest and cinnamon through.
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3In a medium bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in Vanilla.
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4Fold flour and pumpkin mash through mixture. Divide between recesses, levelling tops.
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5Bake 20-25 minutes, until cooked When tested. Cool in pan for 5 minutes, then turn onto a wire rack to cool completely. Trim tops to flatten.
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6To make the glaze icing, combine icing sugar and juice until smooth. Tint with colouring.
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7Spread a little icing on trimmed side of cakes. Sandwich two cakes together. Drizzle with a little more icing. Tint modelling paste green and roll to form stem and vine. Place on pumpkin with spearmint leaf.
Ghostly cakes
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8Prepare cupcakes using a packet chocolate cake mix. Trim tops. Place trimmed side down on a board. Brush cakes with warmed jam. Top each With a marshmallow.
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9Divide white modelling paste into 10 equal portions. Dust a clean work surface with icing Sugar and roll each into a 15cm round. Drape over each cake. Press in currant halves to form eyes.
Notes
MAKES 12 Pumpkin cakes MAKES 10 Ghostly cakes
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