As time marches on, an all time seasonal favourite of mine gets closer and closer: All Hallow’s Eve, or more commonly known as “Hallowe’en”. The leaves have now fallen, the crops have been harvested and ‘Tis the season to celebrate this ancient tradition. It is believed to have derived from pagan, celtic harvest festivals and later on, in some parts of the world, evolved into a religious celebration dedicated to remembering the dead. Nowadays, Hallowe’en has become quite a secular holiday where people enjoy trick-or-treating dressed up in costumes, carving bright orange pumpkins into jack- o’- lanterns, drinking apple cider in front of large bonfires and telling scary stories…
In the upcoming weeks I will be preparing for Hallowe’en and all that this event entail’s… Cake decorating will be at it’s most interesting as I will be able to use many different colours and textures to create beautiful and mystical effects. I will try and find the most original decors and delicious recipes, so as to make this season a special one…
To start off the season, I will create different sized sugar paste pumpkins. These colorful sweets can be used on any kind of cake, cupcake or muffin and will illuminate your creations.
TIP: Buy good quality sugar paste so that the decors are beautiful and delicious. It is more expensive but it completely ruins the effect to eat sugar paste decorations that don’t taste good!
A fruit of any of various cultivars of herbaceous plants of the gourd family that is typically round and orange but may be another color or shape, that has a hard and usually smooth skin with shallow longitudinal grooves, and that is grown for ornamental use or for its fibrous pale flesh. Merriam-Webster dictionary
Ingredients and utensils
Sprinkle a bit of maïzena on the table and roll out a small portion of the orange sugar paste. Shape it into a small ball (It doesn’t matter if it isn’t perfectly round, on the contrary, it will give it a more natural aspect). With a sharp edged tool cut thin grooves all around the sugar paste pumpkin, then make a small indentation on the top with a round shaped tool. This is where you will place the stalk.
Chose a colour for the stem (either green or brown sugar paste) and shape it into a little stalk. Put it on top of your pumpkin (add pressure so as to make it stick properly). Then, twist a thin piece of sugar paste around a thin wooden stick so as to make a twirly shape, just like those found on real pumpkins…
Varie the sizes of your pumpkins so that they fit on small, delicate cupcakes, or much larger frosted cakes.
TIP: Make your pumpkins look even more realistic by adding shadows and depth with the help of powdered food colouring. Use bronzy colours and maroons for the shadows, and yellows and gold for the lighting; the contrasts will be beautiful…
I hope you had as much fun as I did making these colourful delights, and I hope to see you here again next week for my post on magical toadstools!