Pumpkin Cakes

This was an impromptu Halloween bake. I received a baking book from my nana, called All Things Baking. It was published in 1933 and is really aesthetically pleasing with old pictures and kind of sexist in the way it talks about women needing to know how to be in the kitchen. But I was super excited to try out some of the recipes!

There are a lot of recipes that are unfamiliar to me like burnt sugar cake and Lady Baltimore cakes… So I just flipped through the book and chose a spice cake with coffee frosting. Weird combo yeah? Yeah, it didn’t go according to plan.

#1: The cake called for 5 tablespoons of butter which should have been a red flag. When the cake came out it looked real good, but ended up being as dry as the Sahara Desert.

#2: The cake came out flat-ish. I love baking with the 6-inch tins because they give a cake a bit more height and look more appetizing. Well, I used 8-inch rounds like it called for and they were like round pancakes…

#3: The frosting tasted nothing like coffee. Which was actually fine because it just tasted like buttercream, not a total fail, but not the flavor combo I was looking for.

And for both of these reasons I had to try and recoup on my losses and think of something to make these worth my time. I decided that I didn’t want to frost and stack the two rounds because it would look pretty weak. And voila! I thought, why not use a cookie cutter to make these into fall shapes and frost with a piping bag? Boom, done!

They came out better than I thought (in terms of look) and I will be trying this again with an actual edible cake recipe. They are like little individual cakes, kinda like cupcakes but different. These actually were fairly easy to decorate and I like how I didn’t have to use food coloring or anything random to make these look like fall.

I hope to try other shapes in the future, like bats or christmas trees!

Love, Tasman

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