▷ Floating Ghost Pumpkin CAKE 👻🎃 | Gravity Defying 3D Cake

Floating Ghost Pumpkin CAKE 👻🎃 | Gravity Defying 3D Cake | Halloween Cake

I’m so excited for Halloween so I made this adorable floating ghost and pumpkin cake! I loved making it and hope you enjoy the video. Happy Halloween!

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SUPPLIES
14″ MDF square board with wooden feet
12” threaded rod (3/8” thick)
Corresponding nuts (4), washers (4), and lock washers(2)
Aluminum Foil Tape
7″ Cardboard Circle
6″ wooden board (or masonite board)
Bundt Pan
8″ and 6” cake pans – https://amzn.to/3kZYJIz
Turntable – https://amzn.to/3btrbz3
Wilton Piping bags 16” – https://amzn.to/2WJvbql
Angled (off-set) Spatula – https://amzn.to/38qlBM3
Flexible Plastic Smoother – https://amzn.to/3sX5JIK
Modeling Chocolate – https://amzn.to/2O983xM
Fondant – https://amzn.to/3v8EnkU
Rolling pin – https://amzn.to/3bwFyTe
Candy Melts – https://amzn.to/38kQWzB
Airbrush – https://amzn.to/3AVemIi (I’ve had this airbrush for 10 years so there might be better ones available now)
lollipop stick
Circle cutter set – https://amzn.to/3d7vVvi
pink food color powder for dusting
Candy and Cookies for filling the pumpkin

RECIPES

For the Pumpkin, I made two batches of pumpkin cake and one batch of cream cheese frosting – https://sallysbakingaddiction.com/best-pumpkin-cake/

For the Ghost, I baked two 8″ round cakes and one half sphere. The cake recipe below will be more than enough.

Super Easy Vanilla Cake Mix Recipe

This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant.

Ingredients

• 2 boxes white cake mix (Betty Crocker, Pillsbury, Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 ½ tsp salt
• 2 2/3 cups water
• ¼ cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)

Instructions

1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.

**
Meringue Buttercream

Ingredients:
1 Cup Pasteurized Egg Whites in a carton use 100% egg whites—not egg substitute
2 lbs Unsalted Butter 8 sticks, room temp
2 lbs Powdered Sugar
1 tbsp Vanilla Extract
( I also flavored this batch with a cup of marshmallow fluff added at the end)

Instructions
1. Place egg whites and powdered sugar into the bowl of a stand mixer. Mix the ingredients with a whisk attachment on medium speed for 5 minutes. Scrape down the bowl if you see any powdered sugar stuck to the sides.

2. Turn the mixer down to low and begin adding the softened butter. The mixture may seem curdled at this point, just keep on mixing.

3. Once the butter is completely combined, add in the vanilla. Beat on high for 5 – 7 minutes until buttercream is smooth and creamy.

4. Switch to the paddle attachment and mix on low speed to slowly whip out any air bubbles.

#HalloweenCake #GravityDefyingCake #HalloweenBaking