Pumpkin Patch Recipe
Ingredients
| Madeira | 100 Gram | |
| Apricot jam | 6 Tablespoon | |
| Double quantity Buttercream | ||
| 30-35 cm (12-14 inch) round wooden board | ||
| Orange | 250 Gram | |
| Icing sugar, for dusting | ||
| Chocolate | 15 Gram | |
| 8 sprigs artificial foliage, each containing 3-5 leaves | ||
Directions
1. Cut the cake in half horizontally and sandwich it together with the jam and a little of the buttercream. Place the cake on the board and spread the remaining buttercream in an even layer over the top and sides, swirling it decoratively with a palette knife.
2. Roll the orange icing between the palms of your hands into balls of varying sizes, dusting your hands with icing sugar if the icing starts to stick. Flatten each ball slightly into a pumpkin shape and make deep grooves evenly all around the sides with the back of a knife.
3. Roll the brown icing into a rope and cut it into short lengths. Dampen one end of each length with a paintbrush and secure them to the pumpkins for the stalks.
4. Arrange some of the foliage on top of the cake, nestling all but one of the pumpkins among the leaves. Arrange more leaves and the remaining pumpkin around the base of the cake.
2. Roll the orange icing between the palms of your hands into balls of varying sizes, dusting your hands with icing sugar if the icing starts to stick. Flatten each ball slightly into a pumpkin shape and make deep grooves evenly all around the sides with the back of a knife.
3. Roll the brown icing into a rope and cut it into short lengths. Dampen one end of each length with a paintbrush and secure them to the pumpkins for the stalks.
4. Arrange some of the foliage on top of the cake, nestling all but one of the pumpkins among the leaves. Arrange more leaves and the remaining pumpkin around the base of the cake.
Chef
