Instructions
Crumb Coat and Frost the Cake:
Apply a crumb coat followed by a layer of frosting to the cake.
Chill the cake in the refrigerator for 5-10 minutes to allow the frosting to set slightly.
Stencil Application:
Place your desired stencil on the chilled cake's surface.
Apply a layer of buttercream over the stencil, ensuring complete coverage.
Smoothing and Removing Excess Icing:
Use a scraper to gently smooth the buttercream over the stencil.
Remove any excess icing from the stencil with the scraper.
Stencil Removal:
Carefully pull the stencil away from the cake to reveal the stenciled design.
Coloring: Color the buttercream in pumpkin, wedgewood, and burgundy. Place each color in its own piping bag fitted with a #1m tip.
Piping Pumpkins at the Base:
Pipe two curved lines at the base of the cake, curving them towards each other.
Pipe a line in the center of the curved lines to form the pumpkin shape.
Alternate colors as you pipe each pumpkin around the bottom of the cake.
Piping Swirls on Top:
Pipe one color at the 12, 3, 6, and 9 o'clock positions on the top of the cake.
Fill in the gaps between the colors with the remaining colors to create swirls.
Add sprinkles to the swirls before the icing crusts over.
Adding Stems:
Use brown buttercream and tip #4 to pipe stems onto each pumpkin.
Finishing Touches:
Add additional sprinkles to the top center of the cake for decoration.
Follow these steps to create a visually stunning and delicious Pumpkin Piped Cake that's perfect for any fall occasion!
