Description
Create a festive Jack-o’-Lantern Cake perfect for Halloween celebrations by combining classic spice cake flavors with vibrant orange frosting and detailed fondant decorations. This creative cake features two baked spice cakes shaped and frosted to resemble a pumpkin, topped with an ice cream cone stem and decorated with Oreo cookie eyes and fondant facial features.
Ingredients
Scale
Cake
- 2 packages spice cake mix (regular size)
Frosting
- 3 cans (16 ounces each) vanilla frosting
- 2 to 3 teaspoons orange paste food coloring
Decoration
- 1 ice cream cake cone (about 3 inches tall)
- 2 Oreo cookies
- 1 package (24 ounces) ready-to-use rolled black fondant
Instructions
- Prepare and bake the cakes: Follow the package directions for the spice cake mixes and bake them in two 10-inch fluted tube pans. Once baked, invert the cakes onto wire racks and allow them to cool completely.
- Tint the frosting: While the cakes are cooling, mix 2 to 3 teaspoons of orange paste food coloring into the vanilla frosting until you achieve a bright pumpkin orange hue.
- Shape the pumpkin: Cut a thin slice off the bottom of each cake to create flat surfaces. Spread frosting on one cake bottom and press the two flat sides together so they form a pumpkin shape. Place a small foil ball in the center of the joined cakes to support the stem.
- Frost the cake: Use the remaining orange frosting to coat the entire pumpkin-shaped cake evenly.
- Add the stem: Place the 3-inch ice cream cake cone on top of the cake, positioning it as the pumpkin’s stem.
- Create the face decorations: Roll out a small piece of black fondant to a thickness of 1/8 inch. Cut into shapes for the pumpkin’s mouth and nose, setting aside the rest of the fondant for another use.
- Decorate the eyes: Remove the tops from 2 Oreo cookies. Cut half-circles out of the filling to craft eyes. Press the Oreo cookie halves and fondant shapes gently into the frosting to complete the Jack-o’-Lantern face.
Notes
- Ensure the cakes are completely cool before frosting to prevent melting.
- You can adjust the intensity of the orange color by adding more or less food coloring.
- Foil balls provide sturdy internal support for the stem but be sure to remove before slicing, if preferred.
- Store the cake in a cool place to maintain the fondant’s texture and the freshness of the frosting.
- For a different look, try using colored fondant or candy pieces for decorating the face.
Nutrition
- Serving Size: 1 slice (1/32 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
