Pumpkin patch cake

• Vegetarian

• Refrigerated

  • 5 Eggs

• Condiments

  • 115 g Flora spread

• Baking & Spices

  • 250 g Bake & create ready to roll icing in, Orange
  • 2 level tsp Baking powder
  • 300 g Caster sugar
  • 325 g Chocolate, plain
  • 100 g Chosen by you great to bake white icing
  • 75 g Cocoa powder
  • 1 Food colouring, green
  • 1 Food colouring, Black
  • 1 Food colouring, Yellow
  • 175 g Icing sugar
  • 260 g Plain flour
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 75g pack Mikado milk chocolate biscuits
  • 8 Profiteroles, plain

• Dairy

  • 185 g Butter
  • 250 ml Double cream
  • 4 tbsp Milk

Found on asdagoodliving.co.uk

Description

Ingredients

• 185g butter, softened
• 115g Flora spread
• 300g caster sugar
• 1 tsp vanilla extract
• 5 eggs
• 260g plain flour
• 75g cocoa powder
• 2 level tsp baking powder
• 4 tbsp milk
• 75g plain chocolate,melted
• 250ml double cream
• 250g plain chocolate
• 175g icing sugar
• Green food colouring
• Black food colouring
• Yellow food colouring
• 75g pack Mikado Milk Chocolate Biscuits
• 250g Bake & Create Ready to Roll Icing in Orange
• 8 plain profiteroles
• 100g Chosen by you Great to Bake White Icing

Directions

• Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a deep, 20cm cake tin and line with baking paper.
• Put 110g butter, Flora, sugar and vanilla in a bowl. Beat until pale and fluffy.
• Beat in the eggs, one at a time. Sift the flour, cocoa and baking powder over the egg mixture. Add the milk and 75g melted chocolate. Fold together until smooth.
• Transfer to the tin and bake for 45 minutes. Cover loosely with foil and bake for a further 25 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minutes. Transfer to a rack to cool completely, then trim the top so its flat.
• For the ganache, pour the cream into a pan and bring to the boil. Remove from the heat immediately. Break 250g chocolate into pieces and add to the pan. Leave for 5 minutes then stir. Chill for 20 minutes or until thick enough to spread.
• Slice the cake in two and sandwich with a third of the ganache. Put on a plate and smooth the remaining ganache around the sides.
• Put the butter, icing sugar and a little green colouring in a bowl - beat until fluffy. Swirl on top of the cake.
• Form a fence by pushing broken Mikado biscuits into the top of the cake.
• To make pumpkins, chop 125g of the orange icing into small pieces. Put in a glass bowl with 2 tsp water. Microwave at 800W for 1 minute and stir. Working quickly, stick a fork in a profiterole and dip into the hot icing. Cool on a rack. Repeat with the remaining icing. Make a skeleton from the white icing and add to the cake. Colour leftover icing for a crow and leaves.

Nutrition