Roll out the orange
fondant 1/8" thick and
large enough to cover
the pumpkin. Using
your hands, drape and
smooth the fondant
on the cake, using
your fingers to press
the fondant into the
creases and cavities of
the cake to preserve
the details. Remove
any excess fondant
at the bottom with a
craft knife.
STEP 3: C
OVER THE
PUMPKIN
IN FONDA
NT
& ADD DE
TAIL
1
2
Next, using the flower leaf tool, make
vertical indentations between the
bumps to give some character.
3
Roll out some yellow fondant and cut
a circle to fit the top of the pumpkin,
adhering with a little water. Next, cut out
the eyes, nose and mouth for the pumpkin
face, retrim to fit as necessary and adhere.
Dip a paintbrush in dry copper luster dust
and dab off the excess onto a paper towel.
Brush onto the crevices and creases of the
cake to create dramatic shading. Continue to add more layers of dust as necessary. Flatten two small balls of orange fondant and
place on the cake for the eyes. Refrigerate the cake for 20 minutes or so to firm up before transferring to the fondant board.
STEP 4: FINISH & ASSEMBLE
Brush some of
the glue on the
bottom of the
cat head and
adhere to the
top of the cake.
(Prop with wire
or toothpicks
while it dries if
necessary) Attach
the tail in the same manner. Use two 1/2 oz. pieces of black fondant and shape them
into paws and attach over the edge of the pumpkin with glue.
2
1
Start by using a spatula
to transfer the cake to the
finished board, using a
little buttercream to adhere.
Next, make an edible glue
by taking a pea sized ball of
white fondant and mashing
it with a few drops of
water in a cup. Continue to
add drops of water until the
consistency is like
thick glue.
3
Finish the cake
by adhering black
fondant dots on the
board, candy corns
and a wire handle.
Glue edge with
ribbon.
