Recipes

Mini pumpkin cakes

Mini pumpkin cakes

Shane Smith
Sat Oct 22 2022 - 03:00
Serves: 9
Course: Dessert
Cooking Time: 50 mins
Prep Time: 35 mins
Ingredients
  • For the vanilla sponge:
  • 160g butter, room temperature
  • 160g caster sugar
  • 160g self-raising flour
  • 3 medium eggs
  • Dash vanilla
  • 225g cream cheese
  • 40g strawberry jam
  • Decoration:
  • 350g orange fondant icing
  • 50g green fondant icing
  1. Preheat your oven to 180C/160C fan.
  2. Grease and dust a 2lb loaf tin and set aside.
  3. In the bowl of a mixer, cream the butter, sugar, flour, eggs and vanilla until you have a smooth batter.
  4. Spoon into the prepared tin and bake in the centre of the oven for 50 minutes.
  5. Remove from the tin and cool completely.
  6. To make the mini pumpkin cakes, crumb the cooled cake into a bowl, add the cream cheese and jam and mix to combine.
  7. Divide into 9 balls and place in the fridge.
  8. To decorate, roll out the orange fondant and cut out 6 x 4.5″ round discs.
  9. Wrap each disc of fondant around the sponge balls.
  10. Using the handle of a butter knife, make indents along the sides to mimic the pumpkin design.
  11. To finish, divide the green fondant into 9 pieces and roll each piece to make the pumpkin stalk, place them on top of each pumpkin.
  • Tip: If you are tight on time, you can use a store bought madeira sponge cake
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