To make the rounded shape of the cake, the sponges were baked in heatproof bowls about 19-23cm (7-9in) in diameter. If you don’t have a bowl, bake two 20cm (8in) round cakes, stack on top of each other and carefully carve into a round ball shape. If you want to make your cake really horrible, colour the cake batter a ghoulish green or blood curdling red before baking
2 bowl cakes or two sponge cakes (see introduction)
sugarpaste orange 1.3 Kg (2lb 8 oz)
sugarpaste green 350 g (12 oz)
sugarpaste dark brown 60 g (2 oz)
sugarpaste black 60 g (2 oz)
sugarpaste white 100 g (3 1/2 oz)
sugarpaste red 30 g (1 oz)
edible wafer paper 1 sheet
food colour paste black
Cake drum round 30 cm (12 in)
Greaseproof or baking paper
Small sharp non serrated knife
Ball tool or wooden spoon
Paintbrushes fine & medium
Leaf/eye & cloak templates
Piping nozzle or small circle cutter
1 wooden food skewer
Garrett Frill Cutter (optional)
To bake the cakes, grease the bowl and place a disc of greaseproof paper in the base. Fill the bowl about half full with batter and bake. Once cooked, slide a palette knife around the bowl to help release the cake. Turn out and allow to cool.
Slice and sandwich the cakes together with buttercream. Coat the outside of the cake with buttercream and roll out and cover the cake with the orange sugarpaste. Try to avoid rolling it any thinner than 5mm (1/4 in) as you will need to press grooves into the pumpkin later.
Smooth the outside of the cake and trim away any excess form the base. Using a ball tool, press a vertical line down the side of the pumpkin. Then soften the groove with by rubbing it with the flat of your finger. Repeat making another 6 or 7 lines around the cake.
TIP : If you don’t have a ball tool, use a rounded wooden spoon handle instead.
Using a pastry brush, moisten the exposed cake board with a little water and thinly roll the green sugarpaste into a long wide strip. Carefully place onto the board and around the base of the cake. Trim and neaten the edges of the board and keep the excess.
TIP: Any tears or marks on the base of the board or pumpkin can be easily hidden by the stones and grass later.
For the stalk, roll the brown sugarpaste into a chunky sausage shape about 6 cm (2 1/2 in) long. Flatten both ends and press lines down the length of the sausage using the back of your knife. Stick on top of the pumpkin.
Thinly roll out 10 g (1/3 oz) of the green sugarpaste and cut out two leaf shapes. Press a few veins into each leaf with the back of your knife and lay and stick against the base of the stalk.
For the pumpkin’s eyes, thinly roll out 10 g (1/3 oz) black sugarpaste and cut out two leaf shapes. Cut a circle out of each eye using a piping nozzle and stick both onto the face. Make two 10 g (1/3 oz) orange sugarpaste “S” shapes and stick one over the top of each eye.
Roll out about 15 g (1/2 oz) black sugarpaste and cut out a mouth and a triangle for the nose. Stick both in position. Make two tiny black “C” shapes and stick on the ends of the mouth. Thinly roll out about 10 g (1/3 oz) orange sugarpaste and cut out three triangles for his teeth.
To make the broomstick cut a fringe along one edge of a rectangle of edible wafer paper. Paint a light line of water along the uncut edge of the paper and wind it around the skewer. Squeeze gently so the wafer paper sticks in place.
Place the broomstick on top of the cake. Roll about 10 g (1/3 oz) white sugarpaste into a thin string about 20 cm (8 in) long for the legs. Bend the string into a “U” shape and lay and stick in place. The top of the legs should sit on top of the broomstick. Tweak the legs into position.
Divide about 5 g (1/8 oz) black sugarpaste in half and make two pointy carrot shapes for her boots. Bend the end onto an “L” shape and coax the tips of the boots into pointy curls. Stick one boot on the end of each leg.
Roll 10 g (1/3 oz) red sugarpaste into an oval for her body and stick on top of her legs. Use the pumpkin stalk as support. Thinly roll out 15 g (1/2 oz) of both green and red sugarpaste and cut out two discs using the garrett frill cutter. If you don’t have a Garrett cutter, cut out two small rectangles instead about 10cm x 2cm
Using a cocktail stick, roll it backwards and forwards around the edge of both discs to produce a frill. Cut each frilled disc in half and lay in alternate colours around the front of the witch to create her skirt.
Roll about 5 g (1/8 oz) green sugarpaste into a long string for her arms. Cut it in half and lay and stick onto the body. Thinly roll out about 10g (1/3 oz) black sugarpaste and cut out a cloak shape (see template). Cut it in half and arrange the two halves either side of the body.
Stick a tiny ball of green on top of the body for her neck. Make a 10 g (1/3 oz) green carrot shape for her head paint eyes and a mouth onto the head with some black food colour and a fine paint brush. Add a tiny pointed green nose and carefully stick the head in place. Add a few red sugarpaste strings for hair.
TIP: If you wish you can insert a section of spaghetti for extra support for the head and hat.
To make the hat, use about 5 g (1/8 oz) black sugarpaste. Pull a small bit off and roll it into a ball and flatten it. Stick this on top of her head. Roll the rest into a pointy carrot shape. Tweak the end and stick the hat onto its base. Paint stripes on her legs.
To make the rocks, partially knead about 10 g (1/3 oz) black sugarpaste into about 90 g (3 oz) of white. Stop kneading as a marbled effect begins to appear. Pull lumps off and roll into misshapen rock/pebble shapes.
Thinly roll out 30 g (1 oz) green sugarpaste and slice into long thin tapering triangles for the grass. Stick the grass and pebbles around the base of the cake and wipe away any dusty icing sugar marks with a soft damp paintbrush.