Instructions

  1. Tint the Vanilla Top Cream orange and completely cover the cake.

  2. Temper the Dark Chantilly Ganache, pour it over the top of the cake, and using a spatula, bring it to the edge.

  3. Using piping tip 868 (Ateco), pipe 8 pumpkins on the top.
    Using piping tip 803 (Ateco), pipe 8 ghosts.

  4. Using a piping cone filled with Dark Chantilly Ganache, draw the ghosts’ eyes and mouth.

  5. Finally, using Vanilla Top Cream tinted green, add the pumpkin leaves.

SPOOKY PUMPKIN CAKE

Ingredients

COVERING

 Ingredients  Quantity
 Vanilla Chantilly Top Cream  4.5oz

DECORATION

 Ingredients  Quantity
 Dark Chantilly Ganache  2.8oz
 Vanilla Chantilly Top Cream  2.8oz
 Ateco 868 piping tip
 Ateco 803 piping tip

Instructions

  1. Tint the Vanilla Top Cream orange and completely cover the cake.

  2. Temper the Dark Chantilly Ganache, pour it over the top of the cake, and using a spatula, bring it to the edge.

  3. Using piping tip 868 (Ateco), pipe 8 pumpkins on the top.
    Using piping tip 803 (Ateco), pipe 8 ghosts.

  4. Using a piping cone filled with Dark Chantilly Ganache, draw the ghosts’ eyes and mouth.

  5. Finally, using Vanilla Top Cream tinted green, add the pumpkin leaves.