Monday, November 02, 2009


This week the Heavenly Bakers made the Pumpkin Cake with Burnt Orange Silk Meringue Buttercream from Rose's Heavenly Cakes page 125. The pumpkin cake was a breeze to make but the buttercream is another story. There are three steps to making the buttercream, 1. Creme Anglaise, 2. Italian Meringue, 3. Put it all together with creamed butter, orange juice concentrate, orange zest and a little food color. I decided to double the recipe because it is just too hard to take the temperature of such a small amount of sugar syrup and I had a feeling I would need more buttercream to frost my pumpkin. I did have some left over but I am glad I made extra. This cake was not easy to frost. The little specks you see in the frosting are orange zest so it was impossible to get a smooth finish.

I used a 10 cup bundt pan and cut the cake down to resemble a pumpkin. I reduced fresh orange juice to make my orange concentrate and it worked out quite well. The cake is flavorful, has a nice texture, not too sweet and worked nicely with the orange buttercream.

I made my leaf and stem decorations out of gumpaste.


faithy said...

This is such a great idea using the bundt pan and cutting it to look like pumpkin!! Thanks for sharing! :) I love how you decorate it too!

Bungalow Barbara said...

What a clever idea to use the regular Bundt pan! Your cake looks great, and look at those wonderful decorations!

Melinda said...

How clever to use the bundt pan and shape it from that! Good thinking, Batgirl!
Your cake is quite lovely.

Patricia @ ButterYum said...

Excellent job SC!!! I love that you used a standard bundt pan.

I find I always need more buttercream than Rose's suggests... I have a heavy hand I guess. Anyway, glad you made more.

Vicki said...

Your cake looks lovely. I was so tempted to use a bundt pan. Next time I will. Great tip about doubling the syrup to read the thermometer.