Squash Cakes

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Baking the Cake

6lbs Yo’s Pumpkin Spice Cake

3½lbs Yo’s Gingerbread Cake

Icing the Cake

1 batch of SImple Syrup

1 batch of Italian Meringue Buttercream

Decorating the Cake

2lb peach/ivory fondant (for the butternut squash)

1lb orange fondant

2½lb moss green fondant

Ivory fondant

Peach fondant

Brown fondant

Yellow with red fondant

Lime green fondant

Red fondant

Brown fondant

White fondant

Leaf green gel food coloring

Ivory gel food coloring

White gel food coloring

Leaf green gel food coloring

Holiday green gel food coloring

Fog gel food coloring

Black gel food coloring

Brown gel food coloring

Egg yellow gel food coloring

Black color dust

Ivory color dust

Icing sugar

Item Name:	Availability:
2 x 8" Round Cake Pan	Add to Cart - $109.99
2 x 5" Sphere Cake Pan	Add to Cart - $89.99
2 x Egg Pans	Add to Cart - $89.99
Parchment Paper	Add to Cart - $24.99
Sir Squeeze A Lot	Add to Cart - $14.99
Square Piece of Acetate	Add to Cart - $64.99
Offset Spatula
Serrated Knife
Paint Brushes
Small Paring Knife
Sculpting Tools

Bake Your Cakes

Line your pans with parchment paper then preheat the oven to 350 degrees Fahrenheit. Prepare 6lbs of Pumpkin Spice cake and 3½lbs of Gingerbread cake. Bake your cakes as follows:

8” round cake pan → 2lbs pumpkin spice cake batter → 1 hour and 10 minutes

5” sphere cake pan → 1lb pumpkin spice cake batter → 1 hour

Egg cake pan → 1¾lb gingerbread cake better → 1 hour

Leave your cakes in their pans to cool.

See How to Bake a Cake.

Kabocha Squash: Carve + Layer

Remove your two 8” round pumpkin spice cakes from their pans then stack one on top of the other - flat bottoms together (without levelling them). Start carving your cake by rounding off the top edge then flip it over and repeat on the other side. Cut a small dip in the centre for a nub. Create dents and imperfections along the sides. Layer each of your cakes into two to create a total of four layers.

Acorn Squash: Carve

Level your two 5” sphere pumpkin spice cakes in their pans then remove them. Carve the top half into an egg shape - thinner on top than the bottom, then unstack the cakes. Add vertical indents to the bottom half of the cake around the sides, then stack the cakes back together and carve the rest of the way up on the squash.

Butternut Squash: Carve

Level your 2 egg cakes in their pans then remove them. Use a butternut squash template to outline the shape onto your cake - starting with one half first. Continue to round down the sides of the cake then carve it so that the top is thinner and the bottom is wider. Create an indent in the center - like a waist, then repeat the carving on the other half. Hold the cakes together then carve further until you are satisfied with the shape.

Keep It Simple!

Use Sir Squeeze A Lot to soak all of your cake layers with simple syrup then set them aside for a couple of minutes to absorb.

Fill & Stack

Fill and stack each of your squash cakes with Italian meringue buttercream.

Crumb Coat and Cakey → Ice Ice Cakey

Crumb coat each of your squashes with IMBC then let them chill in the fridge until firm. Ice each one again with more IMBC using my invention - a square piece of acetate, to smooth out all the edges.

FUNdant

Cover each of your cakes with their proper color of fondant.

Kabocha - moss green

Acorn - orange

Butternut - ivory peach

Time to Paint

Kabocha

Paint your kabocha squash with taupe, fog, and green. Scrape off bits of the fondant then mix together dark green, leaf, and holiday green and speckle them in the scraped off areas. Dry paint the entire cake with icing sugar, ivory dust, and black dust then accentuate the veins more with a sculpting tool.

Acorn

Paint your acorn squash with a mix of leaf green, holiday green, and black.

Butternut

Paint your butternut with ivory and white.

Nubs

Mix your butternut and kabocha squash fondants together then add a bit of CMC if it’s too soft. Sculpt it into nubs to fit each squash. Use various veining tools to texture each one then paint each nub with a mix of wet and dry paints. Add them onto their appropriate cakes.