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Pumpkin Spice Latte Cake

Pumpkin Spice Latte is only missing one thing… CAKE!!

It’s time for sweater weather, and that only means ONE thing. PUMPKIN SPICE LATTES! Yes!

There’s nothing better than sipping on some hot pumpkin spice goodness! As you all probably already know, I like coffee a latte ;) Maybe even as much as I love cake! Or maybe I just love Coffee Cakes... But who doesn’t love a Cafe Au Lait Cake or a warm Coffee Mug Cake?

Are you beginning to see a pattern? ;)

If you are then you know it only makes sense that I would need to bake a Pumpkin Spice Latte Cake! And I did it my way! I was determined to ELEVATE this Pumpkin Spice Latte Cake, and bring that yummy flavour to the next level! This HTCI Pumpkin Spice Latte is served in a copper fondant cup, and decorated to make you feel warm even on the coldest of nights!

So grab some coffee, or piece of coffee cake ;), and sit on down to watch me cake a latte here.

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Baking the Cake:

4 lbs Yo’s Pumpkin Spice Cake

Icing The Cake:

Simple Syrup
Italian Meringue Buttercream
Concentrated Coffee
Royal Icing
Ivory Food Colouring
Brown Food Colouring
Buttercup Yellow Food Colouring

Covering The Cake:

Fondant
Orange Food Colouring

Decorating The Cake:

Gold Food Luster Dust
Copper Food Luster Dust
Bronze Food Luster Dust
Orange Food Luster Dust
Clear Piping Gel
Clear Food Grade Alcohol
Ground Clove
Ground Cinnamon
Freshly Grated Nutmeg
Course Golden Sugar
Candy Pumpkin Sprinkles

Item Name:	Availability:
4 x 5” Round Cake Pans, lined with parchment paper
Rubber Spatula
Ruler
Serrated Knife
Small Serrated Knife
Small Icing Spatula
Small Offset Spatula
Offset Spatula
Rolling Pin
Fondant Smoother
Paring Knife
Paint Brushes
Fondant Rolling Pin
Bench Scraper
Non-stick Board
Circle Cutters
Clikstix Letter Cutters
Cel Stick
Strip Cutter
Paper Circle Cutter

Bake Pumpkin Spice Cakes

Prepare 4 lbs of Yo’s Pumpkin Spice Cake recipe in 4x5” round pans. Pour 1lb into each pan. Bake at 350 degrees for 55-60 minutes, or until a toothpick comes out clean. Cool cakes completely in their pans sitting on a wire rack.

Prepare Concentrated Coffee

Make concentrated coffee by simply diluting instant coffee with a little bit of boiling hot water. Pour them both into a mason jar and shake it together, before letting it sit until it's completely cool.

Prepare Buttercream

Prepare your Italian Meringue Buttercream. Once your buttercream is prepared, mix in a bit of concentrated coffee. Set your bowl aside at room temperature.

Note: You can make your coffee buttercream taste as much or as little like coffee as you want by changing the amount of concentrated coffee you add to the batch!

Prepare Simple Syrup

Prepare your Simple Syrup and set aside at room temperature.

Prepare Royal Icing

Prepare your Royal Icing and chill until we are ready to use it! Make sure it is covered well with plastic wrap!

Level Chocolate Cakes

Once your pumpkin spice cakes are completely cool, remove them from their pans. Flip your cakes over and cut off all the caramelization from the bottoms. Finally, cut two of the cakes into two layers. Leave the other two cakes whole. You should have two cake that you’ve left whole and four thinner layers of cake prepared.

It’s Simple!

Shower all of your pumpkin spice cake layers with simple syrup. Allow the simple syrup to soak in completely before moving on to the next step.

Stack Your Layers

Begin stacking and filling your cakes with Coffee Italian Meringue Buttercream so that you have a total of two round cakes with four layers in one cake and two layers of cake in the other one. Chill all cakes in the fridge to allow the buttercream to set.

Shape Your Latte Cup

Once your cake is chilled, it’s time to carve. You are going to build your cup upside down. Leave the four layer cake on the bottom and place the two layer cake on top! Place a 3.5” circle cutter on top of your cake and press to make a mark. This will just help you as a guide while you’re making A-Line cuts! With a serrated knife, cut from that point down to the outer edge of the bottom cake. Do this all the way around the cake.

Note: Make sure you are keeping a close watch to make sure your angle stays the same all the way around the cake!

Give Support!

It’s time to add some boards and dowels to our cake for support. Unstack your cake, lifting the top cake off the bottom one, then measure the diameter of the top of the first cake. Cut yourself a board to fit using foam core and a paper circle cutter. To add it on top of the cake, spread a thin layer of coffee buttercream, add the board, and then spread another thin layer of coffee buttercream. Now, add your other cake back on top. Cut the dowels to the right height and insert five of them into the cake - one in the centre and four around the perimeter. Finally, cut another little board for the top of your cake, which will become the bottom.

Note: If you’d like to know more details about how I created my Pencil Tip, check it out in my YouTube video here!

Crumb Coat & Chill

Crumb coat your cake with coffee buttercream using your small offset spatula & chill in the fridge for about 20 minutes.

Ice & Chill

Remove cake from the fridge and ice again, making sure that the coffee buttercream is completely smooth and even on all sides. Use your large icing spatula and bench scraper to help you! Chill for another 20 minutes.

Cover Your Pumpkin Spice Latte

Dye your fondant a lovely, soft orange - this will be the base colour for when you paint it later on! Remove your Pumpkin Spice Latte Cake from the fridge. Measure the length and circumference of your cake, then roll out your Orange fondant so that it’s larger than your cake’s measurements and carefully wrap it around your rolling pin and then unroll it around the cake. Where the Fondant meets itself and overlaps, hold a ruler and cut a clean seam through both layers of fondant with a sharp paring knife and remove the excess. Push the seams together. Trim away the excess at the bottom and top of the cup.

Note: If your fondant is soft you can chill your fondant before cutting the top and bottom just so you get a nice clean cut. If you’d like to know more about how I covered my Pumpkin Spice Latte Cake, check it out in my YouTube video here!

Making the Cup Lip

Once your cup is completely covered and trimmed, you need to add a lip to what will be the top of the cup. Take some of your extra orange fondant and soften it slightly with vegetable shortening. Run it through a clay extruder using the largest circle face plate. Once you have a cord of fondant, glue it to the base using a little bit of clear piping gel brushed onto the cup.

Making A HTCI Logo

It’s time to roll out some black fondant for the HTCI logo! Roll out the fondant nice and thin with a fondant roller. Use Clikstix Letter Cutters to cut the words pumpkin, spice, and latte. Use some Tappits Letter Cutters to cut out the word CAKE. Lastly, use a Strip Cutter to cut out a line for your design!

Note: If you’d like to know more about how I created my HTCI Logo using fondant, check it out in my YouTube video here!

Time Paint Your Cup!

It’s time to take our Latte Cup to the NEXT LEVEL! The HTCI Pumpkin Spice Latte Cake is served in a copper cup! Dilute some Copper Luster Dust with some clear food grade alcohol. If you can’t find Copper Luster Dust, you can mix some Gold, Bronze and Orange luster together to make a homemade Copper Luster to use! Once your Luster is ready make sure to paint the cup in one direction. You will have to paint the cup in a few layers!

NOTE: If you don’t let the Luster coat dry enough when you go back to paint another layer it will lift the first layer instead of adding another layer. Allow your first coat of paint to dry to the point that when you touch it it doesn’t come off, before painting your next layer. The more alcohol used the longer it will take for the paint to dry so you need to keep a careful eye on it while it dries!

Flip Your Cake!

Allow the last coat of paint to dry COMPLETELY before I’m going to need to flip this cake Now that it’s right side up it needs a touch of Copper Luster Paint around the rim!

Place Your Logo

Using a ruler, measure where your letters should go. Glue your letters on using a bit of clear piping gel brushed onto their backs.

Note: For more information about how I placed my HTCI Logo, check it out in my YouTube video here!

It’s The Icing On The Cake!

Dye your Royal Icing using a little bit of ivory, brown and buttercup yellow until you get the pumpkin spice latte colour that you want! Once you have the colour you want, place the icing into a parchment piping bag and pipe it around the top edge of the cup. Make sure it’s not going over the rim (because we want to see that copper rim! Add some more icing to the centre and spread it flush to the cake. Let that royal icing dry a little bit!

NOTE: Royal icing dries from the inside out and so it can take a long time to dry completely! You want it to be dry enough that when you pipe your buttercream as “whipped cream”, the buttercream won’t move all the icing and have it spill down the cup!

ALL THE WHIPPED CREAM!!

The “whipped cream” used on the top of our HTCI Pumpkin Spice Latte cake is, of course, Italian Meringue Buttercream! Place some of your buttercream into a piping bag fitted with a large star tip. This will make it look like beautifully piped whipped cream! Pipe the buttercream in a nice pattern so that it swirls to a point on top.

Note: You can see how I piped it in my youtube video here!

Final Touch!

The design is up to you, but for our Latte Cake we used a special mixture of spices ground specially for the HTCI Pumpkin Spice Latte: Ground Clove, Ground Cinnamon, and Freshly Grated Nutmeg! If you want to, mix those together and sprinkle them onto your buttercream whipped cream topping! And because this is an ELEVATED HTCI Pumpkin Spice Latte, you can also add some course golden sugar and a few candy pumpkin sprinkles!!