PUMPKIN PATCH CAKE
Instructions
-
Cover the entire surface of the cake with Chantilly cream Top Cream and, using a spatula, decorate the sides as shown in the photo.
-
Pipe 6 rosettes on the top using Chantilly cream Top Cream with piping tip 868 (Ateco).
-
Pipe 6 pumpkins using Chantilly cream Top Cream tinted orange with piping tip 852 (Ateco).
-
Pipe the pumpkin leaves using Chantilly cream Top Cream tinted green with piping tip 68 (Ateco).
-
Add crushed Lotus cookies to the bottom edge of the cake.
-
Finally, place the chocolate decorations as shown in the photo.
PUMPKIN PATCH CAKE
Ingredients
COVERING
| Ingredients | Quantity |
| Chantilly cream Top Cream | 4.23oz |
DECORATION
| Ingredients | Quantity |
| Chantilly cream Top Cream | 1.2oz |
| Crushed Lotus cookies | 0.7oz |
| Maple leaf–shaped chocolate | 0.3oz |
| Ateco 868 piping tip | |
| Ateco 852 piping tip | |
| Ateco 68 piping tip |
Instructions
-
Cover the entire surface of the cake with Chantilly cream Top Cream and, using a spatula, decorate the sides as shown in the photo.
-
Pipe 6 rosettes on the top using Chantilly cream Top Cream with piping tip 868 (Ateco).
-
Pipe 6 pumpkins using Chantilly cream Top Cream tinted orange with piping tip 852 (Ateco).
-
Pipe the pumpkin leaves using Chantilly cream Top Cream tinted green with piping tip 68 (Ateco).
-
Add crushed Lotus cookies to the bottom edge of the cake.
-
Finally, place the chocolate decorations as shown in the photo.