Terry's Chocolate Orange pumpkin cake surrounded by vampire cupcakes with cobwebs and a zombie hand
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5 from 3 votes

Step 2 Decorating Pumpkin Cake

Halloween is near and there is no better way to celebrate than making this Terry's chocolate Pumpkin Cake for your Halloween Party.
Its a hit for adults and children alike!!
Total Time2 hrs
Course: Dessert
Cuisine: British
Keyword: Cake, Halloween
Yield: 8 people
Calories: 888kcal

Equipment

Materials

  • 120 grams unsalted butter We use stork, as its softer to use for cake making
  • 250 grams icing sugar
  • 1 tsp vanilla extract
  • 500 grams White Fondant ready to roll
  • 1 tube orange food gel colouring to colour icing
  • 300 grams chocolate cake covering For shaping pumpkin eyes, mouth and stalk
  • 157 gram Terry's Chocolate Orange milk chocolate box
  • 125 gram Terry's Chocolate Orange Mini's bag

Instructions

  • Place the two cake bases down on a flat surface, insert a full terry's chocolate orange inside the hole of one of the bases.
  • Place the butter in the whisking bowl and whisk until creamy, start to add the icing sugar in small batches and keep on beating until the mixture is light and creamy.
    Add the vanilla extract and give it one last whisk
  • Start to place the cream filling inside the doughnut ring, trying to avoid getting any on the Terry's chocolate orange.
  • Once the inside of the ring is filled with buttercream, place the other base on top closing it together creating a pumpkin shape
  • With the remaining buttercream start to cover the cake all over. Until you cant see the chocolate base any more. Place in the fridge to keep cool. Keep leftover buttercream in the fridge for later too.
  • Meanwhile, start to melt your chocolate cake covering in a glass bowl over boiling water whilst stirring. When fully melted, pour 1/2 the mix onto parchment paper and smooth it out flat and place in the fridge to cool
  • Use the other half of melted chocolate to make the stalk. Create a cone out of parchment paper and pour a good amount in, place this in the fridge to cool.
  • Time for the fondant, place the fondant on a flat surface and squirt some orange gel colouring inside and start to knead the fondant and keep on repeating this until the fondant is a good orange colour for the pumpkin.
  • Start to roll out enough fondant (using icing sugar to prevent sticking) to the a size where it will fully cover the cake.
  • When ready place the fondant over the cake, cutting away excess fondant from the edges.
    Keep excess fondant for making the top stalk of the pumpkin
    Using a ball tool make the indentations around the cake similar to a pumpkin.
  • Using a Sharp knife cut out a star shape on the top of the pumpkin, where the stalk would have been.
  • Take the cooled moulded chocolate out of the fridge and with a sharp knife start to create your desired face shapes for the cake. Using some leftover buttercream these can be stuck onto the face.
  • Place the terry's chocolate orange mini's on top of the pumpkin using buttercream to stick to side of the cake. Making an overflow effect of chocolate coming out of the cake.
  • With the remaining fondant and chocolate stalk you can now make your star shape pumpkin lid to put next to cake when finished.
    We used a Sharp knife to rough up the chocolate stalk making it look more rustic.
  • Step back take a picture before you let the kids and adults have a feast on it! All that hard work eaten in 10 minutes!

Nutrition

Calories: 888kcal | Carbohydrates: 115g | Protein: 4g | Fat: 49g | Saturated Fat: 25g | Cholesterol: 35mg | Sodium: 127mg | Potassium: 336mg | Fiber: 5g | Sugar: 102g | Vitamin A: 394IU | Calcium: 37mg | Iron: 3mg