As you can see I’m a bit late with the posting considering I’m posting about a cake designed as a pumpkin and we’re now into the beginning of October but it’s still kind of Halloween spirit right? Fireworks are still happening and as long as there’s pumpkin on the market then making cakes using them can never be too late.

I actually made this cake not for a Halloween event but for October’s Cake Club ‘Cake Catwalk’ event. Since being completely blown away by the sheer awe inspiring talent of cakes displayed along a catwalk at the Cakes & Bakes show last year I have been meaning to create one that could test my skills when it comes to cake decorating. I love nothing more than looking at cakes and admiring other people’s work but I also wanted to give it a go, and give myself enough time to spend decorating and thinking about a ‘catwalk’ cake.

As it was October and drawing close to Halloween I immediately thought about baking a pumpkin cake and therefore searched the net for some inspiration. There were some incredible cakes at the Bakes & Cakes show that I went to the Saturday before. I especially loved the Tim Burton inspired corpse bride cake with the beautiful twisted black tree down the side as well as some mighty impressive ones from individuals as young as 8! (I’m guessing some parents might have given a helping hand in the making there but oh well!)

The cake I decided upon was a there tier pumpkin cake. I had previously made some lovely, light pumpkin passion cupcakes at my brothers 30th and therefore decided to use the same recipe. I’ve never used a recipe meant for cupcakes to make a 20cm round cake before so was a bit anxious as to how it would turn out. Thankfully it baked through, although it could’ve been slightly springier. It did feel quite heavy and although tasted lovely when I make it again I will either:

1. Not leave it in the oven so long
2. Follow an actual cake rather than cupcake recipe

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