Name: Ghostly chocolate cakes and pumpkin cakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10
Ingredients: Pumpkin cakes; 350 gram pumpkin, steamed, mashed; 1/4 cup sour cream; 1 orange, finely grated zest; 1 teaspoon ground cinnamon; 125 gram butter, chopped, at room temperature; 2/3 cup caster sugar; 2 eggs; 2 teaspoon vanilla extract; 1 1/4 cup self-raising flour, sifted; green modelling paste; 6 spearmint leaves (to decorate); Glaze icing; 1 cup icing sugar, sifted; 1 tablespoon orange juice; orange food colouring; Ghostly cakes; 470 gram packet chocolate cake mix; jam; marshmallow; 700 gram white modelling paste; currants (halved)

Ingredients

Pumpkin cakes

350 gram pumpkin, steamed, mashed

1/4 cup sour cream

1 orange, finely grated zest

1 teaspoon ground cinnamon

125 gram butter, chopped, at room temperature

2/3 cup caster sugar

2 eggs

2 teaspoon vanilla extract

1 1/4 cup self-raising flour, sifted

green modelling paste

6 spearmint leaves (to decorate)

Glaze icing

1 cup icing sugar, sifted

1 tablespoon orange juice

orange food colouring

Ghostly cakes

470 gram packet chocolate cake mix

jam

marshmallow

700 gram white modelling paste

currants (halved)

Method

Pumpkin cakes

1.Preheat oven to 180°C (160°C fan forced). Lightly grease a 12-hole, 1/3-cup capacity bundt pan (or muffin pan).

2.Place cooled pumpkin mash in a bowl. Stir sour cream, zest and cinnamon through.

3.In a medium bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in Vanilla.

4.Fold flour and pumpkin mash through mixture. Divide between recesses, levelling tops.

5.Bake 20-25 minutes, until cooked When tested. Cool in pan for 5 minutes, then turn onto a wire rack to cool completely. Trim tops to flatten.

6.To make the glaze icing, combine icing sugar and juice until smooth. Tint with colouring.

7.Spread a little icing on trimmed side of cakes. Sandwich two cakes together. Drizzle with a little more icing. Tint modelling paste green and roll to form stem and vine. Place on pumpkin with spearmint leaf.

Ghostly cakes

8.Prepare cupcakes using a packet chocolate cake mix. Trim tops. Place trimmed side down on a board. Brush cakes with warmed jam. Top each With a marshmallow.

9.Divide white modelling paste into 10 equal portions. Dust a clean work surface with icing Sugar and roll each into a 15cm round. Drape over each cake. Press in currant halves to form eyes.

MAKES 12 Pumpkin cakes MAKES 10 Ghostly cakes
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Pumpkin cakes

Ghostly cakes

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