Hello everyone!
So Halloween is fast approaching and so does the messy fun of pumpkin carving!
Here is Batty the pumpkin designed by Jess:
With the pulp I separate the seeds and roast them (was with hot water to separate the last straggly ends of pulp) abit of butter and salt, put in the oven for 20min= yummy roasted seeds!
A large pumpkin gave us a big bowl of pulp 😀 So pumpkin cake it was!
Ingredients
3 large eggs
2 cups of self rasing flour (gluten free)
1 cup oil
pumpkin pulp (2 cups)
1 cup brown sugar
1tsp baking powder
2 tsp cinnamon
Frosting-
-1 cup cream cheese
– 2 cups icing sugar
– 8 tablespoon butter
Method
- Mix all dry ingredients together
- In a separate bowl mix all wet ingredients together
- Add the wet mixture to the dry and stir till smooth
- Bake for 30 mins at 180
- Make the cream cheese frosting by combining all the ingredients and whisk till fluffy then spread on!
Enjoy 😀
It was my 1st time making the frosting so very happy it turned out well and the cake is lovely and moist 😀
Half of it as been eaten already!
x
