Pumpkin patch cake
- 185g butter, softened
- 115g Flora spread
- 300g caster sugar
- 1 tsp vanilla extract
- 5 eggs
- 260g plain flour
- 75g cocoa powder
- 2 level tsp baking powder
- 4 tbsp milk
- 75g plain chocolate,melted
- 250ml double cream
- 250g plain chocolate
- 175g icing sugar
- Green food colouring
- Black food colouring
- Yellow food colouring
- 75g pack Mikado Milk Chocolate Biscuits
- 250g Bake & Create Ready to Roll Icing in Orange
- 8 plain profiteroles
- 100g Chosen by you Great to Bake White Icing
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a deep, 20cm cake tin and line with baking paper.
Put 110g butter, Flora, sugar and vanilla in a bowl. Beat until pale and fluffy.
Beat in the eggs, one at a time. Sift the flour, cocoa and baking powder over the egg mixture. Add the milk and 75g melted chocolate. Fold together until smooth.
Transfer to the tin and bake for 45 minutes. Cover loosely with foil and bake for a further 25 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minutes. Transfer to a rack to cool completely, then trim the top so it's flat.
For the ganache, pour the cream into a pan and bring to the boil. Remove from the heat immediately. Break 250g chocolate into pieces and add to the pan. Leave for 5 minutes then stir. Chill for 20 minutes or until thick enough to spread.
Slice the cake in two and sandwich with a third of the ganache. Put on a plate and smooth the remaining ganache around the sides.
Put the butter, icing sugar and a little green colouring in a bowl - beat until fluffy. Swirl on top of the cake.
Form a fence by pushing broken Mikado biscuits into the top of the cake.
To make pumpkins, chop 125g of the orange icing into small pieces. Put in a glass bowl with 2 tsp water. Microwave at 800W for 1 minute and stir. Working quickly, stick a fork in a profiterole and dip into the hot icing. Cool on a rack. Repeat with the remaining icing. Make a skeleton from the white icing and add to the cake. Colour leftover icing for a crow and leaves.