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  • Jack-o-Lantern Recipe

    filed under: Miscellaneous on October 27, 2009
    • WHITE CAKE INGREDIENTS:
    • 1 box(es) (about 18 Oz.) White Cake Mix

    • DEVIL'S FOOD CAKE INGREDIENTS:
    • 2 box(es) (about 18 Oz. Each) Devil's Food Cake
    • FROSTING INGREDIENTS:
    • 1 cup Butter
    • 32 ounces, weight Cream Cheese
    • 1 Tablespoon Vanilla
    • 4 cups Powdered Sugar
    • 1 container Orange, Green, Yellow, Black Food Coloring

    For White Cake:

    Mix white cake cake mix and specified ingredients for two minutes on medium speed. Pour into a cupcake pan and
    bake at 350 degrees for 25 to 35 minutes. Be sure to check at 15
    minutes.

    For Devils Food Cake:

    Mix devil’s food cake mix and specified ingredients for two minutes on medium speed. Pour into 4 prepared 8-
    or 9-inch cake rounds. Bake at 350 degrees for 30 to 35 minutes. Be
    sure to check at 25 minutes.

    For Frosting:

    Cream together butter and cream cheese. Add vanilla and incorporate. Slowly add in powdered sugar until fully combined.

    After cake and cupcakes have cooled, put them into the freezer for AT LEAST one hour.

    To assemble the cake:

    Level each layer of the cake so it is flat.

    You are going to be cutting out the center of the chocolate cakes.
    If you have a round cookie cutter, that works well. If not, get a glass
    with a width smaller than the base of your cupcake. (Keep one of the
    cutouts for your ‘stem.’)

    Cut through THREE layers of the chocolate cake. You can place them
    on top of each other to make sure they line up and then cut. Or you can
    cut each layer individually then place them on top of each other and
    trim.

    For the fourth chocolate cake, I cut a much smaller circle, as I
    wanted to ’squish’ in the yellow cake. I shaved the yellow cupcake into
    a rough diamond shape, to resemble a flame.

    Cut three white cupcakes so that they are symmetrical. You can just
    shave off the sides with a sharp knife. If your cupcakes have been in
    the freezer, this works MUCH better. You want them to be round, like
    the wick of a candle.

    Place one chocolate layer down, add some chocolate frosting as glue,
    and continue with two of the remaining layers until you have three
    layers stacked. Reserve the layer with the smaller hole.

    Now, get your white cupcakes and push them down into the center
    hole. You will most likely have a little white cupcake sticking above
    the top layer of chocolate cake; just take your knife and trim it off.

    Now take the fourth chocolate layer, with the much smaller whole cut
    out, and place it in on top of the assembled cake. (Make sure there is
    a layer of frosting in there.) ‘Stuff’ in the yellow cupcake. You want
    the chocolate to ‘fill in’ around the cupcake so you can see the
    diamond shape of the ‘flame’.

    Now throw that bad boy in the freezer and let him chill out for at LEAST on hour.

    Get your cake out of the freezer, and start trimming away. You want
    to make a round shape, like a pumpkin, so cut away the bottom edge, the
    part that is touching the plate. You also want to go around the top and
    trim away that sharp corner. Very soon, you will start to see a pumpkin
    shape forming.

    Go ahead and put down a dollop of frosting where you want your stem
    to be. You can make it as high as you would like, just be sure to use
    frosting in between each layer.

    Once you are happy with your shape, you can begin frosting it!

    Put about 3/4 of the frosting into a bowl and add orange food
    coloring. This can be as little as two drops or as much a 12, depending
    on how orange you want it.

    Once combined, take a knife and start spreading the frosting over the cake.

    I do a crumb coat, which means I do one layer of frosting to seal in
    all the crumbs, then put the cake into the freezer for an hour.

    After the crumb coat, I finish putting on all of the frosting and
    try to smooth it out a bit. With this cake specifically, you can smooth
    it out running the flat side of your knife up and down, since that is
    kind of how pumpkins are.

    Now you can add the brown or green to the stem, using a small amount
    of frosting colored appropriately. You can either try and smooth it out
    or you can put frosting in a Ziploc bag, cut off the corner, and just
    pipe around the stem to cover it. Either way looks good!

    To the remaining frosting, add some black food coloring, and outline the jack-o-lantern face.

    Fill it in if you want. Sometimes the outline looks good, too!

    I apologize for these somewhat wordy instructions. If you see
    anything or think of anything that needs correction, please, just let
    me know so I can fix it!

    And of course, if you have questions along the way, please feel free to email me anytime!

    [email protected]

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    Comments

    A thought occured to me as I was reading this… Instead of a pumpkin for fall, change the colors and it becomes a ball ornament for Christmas… or adjust the shape a little and it could be an egg for Spring…. Boy am I going to busy trying to copy your great work!
    May God bless all your efforts! Thanks for sharing!!

    Great thoughts ElizaBeth…. you should see the one I have in mind for Christmas!!! God is good!
    Blessings-
    Amanda

    Oh, what a lovely and decadant cake! Not your average chocolate cake for sure. What a lovely (but easy) way to end a holiday dinner.

    i would love a good chocolate cake recipe. wondering if you could share or recommend one.

    thanks

    Don't Pass on Dessert!