you will need:*
package of Nabisco famous chocolate wafers
*The cake and frosting recipes are at the bottom of this post. Find the leaf fondant cutter (probably in a set) and fondant in the baking aisle of the craft store. For food coloring, I prefer Americolor soft gel pastes (Electric Green and Orange used here). The chocolate wafers are available in the supermarket. For tips on finding supplies, click HERE.
what to do:
step one: bake the cake
Prepare the cake recipe below and let cool completely. And I mean completely.
step two: frost your cake
Place some chocolate wafers in a sealable plastic bag (work with about ten wafers at a time). Crush with a rolling pin or mallet over a cutting board. Set aside. Prepare the frosting recipe below and use the spatula to spread on the cake. Immediately top with crushed chocolate cookies.
step three: make your fondant decorations
Prepare lime green and orange fondant by kneading drops of food coloring into a handful of fondant very well. If fondant gets too sticky from overhandling, let it sit at room temperature uncovered about fifteen minutes. Start with just one or two drops of coloring and add more until desired color is achieved.
For the pumpkins: Roll a ball of orange fondant in your palms about 3/4-inch in diameter. Flatten the top and bottom slightly with your thumb and forefinger, and stick a clove in the top. Press the side of a toothpick into the fondant to make indentations on the sides. Prepare 25 to 30 pumpkins, or as many as desired.
For the leaves:Roll lime green fondant thinly on a surface lightly dusted with confectioner’s sugar to prevent sticking. Cut out leaf shapes and set aside. If desired, attach to the tops of a couple pumpkins with a dab of water. Cut out about 50 leaves, or as many as desired. Reserve some lime green fondant and wrap well. You will need more for the vines in step four.
step four: assemble your pumpkin patch cookies
With a sharp knife cleaned frequently, cut cake into 2-inch squares and arrange on a platter or cake stand. Roll out the green fondant as in step three. Use the pizza cutter to cut out strips about 3/8-inch thick and 4-inches long. Gently pinch along the length of the vine to rid of sharp edges, then loop and bend vines. To arrange on each piece of cake, tuck one end of a vine into frosting to secure, and place a pumpkin on the other end, gently pressing into frosting. Insert leaves as desired.
pumpkin cake (adapted from TLC Cooking)
Briefly whisk together flour, spices, baking powder, baking soda and salt in a bowl and set aside. Cream the butter in a standing mixer with the flat beater (or with an electric hand mixer). Add the sugar and blend well. Add the pumpkin, egg and vanilla extract and blend well. Gradually add the flour mixture, mixing well. Spread into a greased 9 x 13 inch baking dish and bake in a preheated 375 degree oven for 25 to 30 minutes until a toothpick comes out clean. Let cool completely. Yields: about 28 squares.
chocolate cream cheese frosting
Blend the cream cheese and butter. Add confectioner’s sugar and blend well. Add cocoa powder and vanilla and blend.
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