AUTUMN CAKE RECIPE AND GOURD CRAFT

by Courtesy of Country Living Happy Halloween

Related: festive cake recipe, Halloween, gourd craft, Halloween activity, fall activity, autumn,


Try out this recipe for a festive autumn cake and construct a seasonal gourd-topped candelabra for your home. Courtesy of Country Living Happy Halloween.

 

Gourd-Topped Candelabragourd-topped candelabra

MATERIALS

1 large flattish pumpkin

5 taper candles

Seeded eucalyptus or other greenery

Floral u-pins

Toothpicks, if needed

Assorted small white and pale-colored gourds


TOOLS

Drill fitted with a hole-cutter

Drill bit

Paring knife

Plastic wrap or modeling

Glue, if needed


With a little imagination, you can use a wide, flat pumpkin as the base for a dramatic and stylish candlelit centerpiece. A creamy colored specimen and a cascading pile of snow-white gourds hint at the approaching winter holiday season. To further dress the house for the season, try setting a gourd on top of every candlestick.


1. Carefully break or cut the stem off the pumpkin. Using a bit that's just a fraction smaller than the diameter of the candles, drill five evenly spaced holes in a ring around the top of the pumpkin, drilling straight down 1 or 2 inches.

2.  Insert the candles into the holes; scrape the openings a tiny bit if necessary. If the holes are too big, secure the candle by wrapping the base with a strip of plastic wrap or a small amount of modeling glue.

3. Arrange the greenery on top of the pumpkin, allowing it to trail down the sides, and secure it in place with floral u-pins. Arrange the gourds on top of the greenery, securing each gourd to the pumpkin with a toothpick, if necessary, for stability. Set several gourds on the table, around the base of the pumpkin, to enhance the cascading effect.



Autumn Halloween CakeEasy Autumn Cakes


1 chocolate cake mix (such as Duncan Hines Moist Deluxe Devil's Food Mix)

2 teaspoons pumpkin-pie spice

2/3 cup canned or fresh pumpkin puree

3/4 cup water

1?4 cup (1?2 stick) butter, softened

3 large eggs

1 cup finely ground pecans


Makes 10 servings


1. Preheat the oven to 350°F. Lightly butter and flour either a 10-cup great pumpkin pan or 3 round cake pans - 6, 8, and 10 inches. (If making a tiered cake, plan also to double the recipe.) Take care to coat all crevices and corners.  

2. Place all of the ingredients in a large mixing bowl and beat, using a mixer set on medium-high speed, until batter is smooth. Fill the cake pans. (For the great pumpkin pan, divide batter evenly between the two halves; for the round cake pans, divide batter evenly.)

 3. Bake until a skewer inserted into the center tests clean - about 35 minutes for the pumpkin cakes; 25 minutes for the 6-inch, 30 minutes for the 8-inch, and 35 minutes for the 10-inch layers of the tiered cake. Cool completely on a wire rack before frosting or decorating.

 4. Trim the pumpkin cake halves before stacking together to form the pumpkin-shaped cake or stack tiers, spreading frosting between layers.


Nutrition per Serving: Protein: 4.7G; Fat: 17.3G; Carbohydrate: 36.8G; 

Fiber: 2G; Sodium: 306MG; Cholesterol: 63.8MG; Calories: 315.



Get Your FREE Indoor Activity eGuide!

More Halloween Articles Articles

Shopping Tips to Save Money This Halloween
Food, Activity, and Decor Ideas for Your Halloween Party
Join the Halloween Candy Buy Back Program to Fight Cavities and Support a Good Cause
How to Make Halloween a Healthier Holiday in Your Family
Trick-or-Treat Etiquette for Parents on Halloween