Halloween has faded away and the festive season is on its way, but before we ring in the season, I thought I would share how to make this adorable set of pretty pink pumpkin cakes. The recipe is inspired by the lovely Manuela from the blog passionforbaking. I adore her girly take on classic sweet treats and these darling cakes are the perfect delight to bake whether its for next Halloween or any time throughout the fall season.
Each cake consists of a vanilla sponge coated with sweet raspberry jam, dark chocolate sprinkles and whipped cream.
Surrounding the layers there is a baby pink fondant which adds a feminine touch!
I had to modify Manuela’s recipe ever so slightly because her method creates a Norwegian, fat-less sponge which I had a difficult time creating! When I attempted the recipe a second time I decided to follow my classic swiss roll sponge recipe which turned out perfectly!
You can watch me assemble each layer of the cake in one of my latest Youtube videos! I know that many of you were eager to see the recipe in full so I thought I would share everything today!
Nevertheless angels, if Autumn isn’t your favourite season and you’re eager to start preparing for Christmas, don’t worry because I will be curating content especially for the winter season very soon!
Please let me know what you’d like to see featured – I already have a few ideas but I’m always happy to hear your suggestions (especially when it comes to baking!)
P.S don’t forget to serve your sweet treat with a cosy hot chocolate filled with the fluffiest marshmallows…
For the swiss roll sponge:
175g golden caster sugar
175g self-raising flour
50g butter (melted)
For the filling:
300ml double cream
100g grated dark chocolate
For the decoration:
For the swiss sponge:
- Pre-heat the oven to 200˚C. Line a 27 x 40 cm Swiss roll tin with non-stick baking parchment.
- Using an electric whisk, mix the eggs and sugar together until light and fluffy (this can take 5 minutes.)
- Fold in the flour and once this is complete, gradually fold in the melted butter.
- Pour the mixture into the tin (I only needed to use half of my mixture) and bake for 12-15 minutes until pale, but cooked and springy in the middle.
- Transfer the baking tray to a wire rack to cool for at least 5 minutes, then carefully turn it upside down, remove the parchment paper and allow to cool completely before you assemble the cake.
- Take a medium sized cookie cutter and cut out twelve circles.
Assembling the layers:
- For the first layer, gently apply the raspberry jam.
- Once you have done this, add the whipped cream on top ~ make sure you cover the sponge entirely and finish by sprinkling some chocolate shavings.
- Place the second sponge circle on top and repeat. Once you reach the last layer, you can place the final sponge circle on top.
- Add some more cream on top (more than the first layer) and using an offset spatula, make the cake round on top with the cream and cover the entire cake with the rest of the cream (repeat this for the next four cakes)
The Fondant Decoration:
- Lightly dust the work surface with powdered sugar.
- Divide the pink fondant into four portions and roll each piece into 8-inch rounds (under 1/8 inch thick)
- Centre the marzipan over the cake, letting it drape over the sides and use your hands to adjust the marzipan.
- Use a cookie cutter almost as large as the cake and press it over the top to cut the fondant off the sides and remove the excess.
- Using a fondant tool, press vertical lines around the cake to make a pumpkin shape.
- Take some marzipan and roll it out to make a stalk for the top of each pumpkin
- Dust with powdered sugar for a dreamy look!
I hope this recipe has inspired you pretty petals! Let me know what your favourite autumnal treat is in the comments 🌸🍂🌸
I’m sending you lots of love,
from Sophie Bethany Rose xo