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    Home › Recipes › Squash Cakes

    Squash Cakes

    #SquashGoals

    You all know I love making any cakes with a nub or any giant food for that matter… so all I’ve got to say is that I SQUASHed this cake!


    These Squash Cakes are bursting with fall flavors! I carved my Kabocha Squash out of Pumpkin Spice cake as well as my Acorn Squash, and my Butternut Squash out of Gingerbread cake! Each is stacked and iced with Italian Meringue Buttercream then dressed up in various colored fondant and painted to perfection! I also dusted the Kabocha Squash with icing sugar to give it an extra dusty look! 

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    • Ingredients
    • Tools
    • Instructions

    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

    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

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

    Egg cake pan → 1¾lb gingerbread cake better → 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. 


    Congratulations!

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