Pumpkin gloop soup cake
SERVES 50 READY IN 2 HRS, PLUS CHILLING PRICE PER SERVING 31p
FOR THE CAKE ● 600g Asda Best for Baking Cakes, plus extra for greasing ● 600g caster sugar ● 600g self-raising flour ● 2tsp baking powder ● 10 medium eggs ● 3tbsp whole milk TO DECORATE ● 2 x 400g packs Asda Vanilla Flavour Frosting ● 1.5kg Asda Ready to Roll White Icing ● 2 x 15ml packs Dr. Oetker Extra Strong Food Colour Gel in Orange ● Cornflour, for dusting ● 100g pack Asda White Chocolate Chips ● 50ml double cream ● 15ml packs Dr. Oetker Extra Strong Food Colour Gel in Green and Violet ● 5 x Asda Ice Cream Choc Sticks
● 20g teeth sweets, from
Asda Teeth & Lips pack
● 50g Asda Gory Gummy
Eyeballs sweets
● 5g Cake Décor
Edible Eyes
● 4 Asda Halloween
Pumpkin Mallows
1 Preheat the oven to 200C/ 180C Fan/Gas 6. Grease 2 x 21cm springform cake tins or 2 x 2L Pyrex bowls and line with baking paper. 2 Beat the Best for Baking Cakes with an electric whisk until fluffy and pale. Whisk in the caster sugar. Beat in the eggs and milk a little at a time until combined. 3 Sift the flour and baking powder into another bowl. Slowly mix in half the eggs with a wooden spoon until combined. Stir in the rest. 4 Divide the cake mixture between the 2 tins and
level the tops. Bake in the middle of the oven for 35-40 mins until a skewer inserted into the centre comes out clean. 5 Cool the cakes in the tins for 10 mins. Transfer to a wire rack, remove the paper and cool completely. Chill for 2 hrs in an airtight container in the fridge. 6 Place the first sponge on a cake board, spread the top with frosting, and put
the second sponge on top. 7 Trim the stacked cakes as necessary to get a pumpkin shape (see Briony Says… on p76). Spread all over with frosting and smooth with a palette knife. Chill in the fridge for 30 mins. 8 Reserve 200g of the white icing. Knead the rest to soften, then add the orange gel colour. Knead until you get a uniform colour. Dust with
STEP BY STEP: HOW TO COVER YOUR PUMPKIN CAKE
1
When rolling out the icing, make sure your work surface and rolling pin are liberally dusted with cornflour or icing sugar to avoid any sticking. 74 | ASDA.COM/GROCERIES
2
Gently lift the icing ‘pancake’ using your rolling pin – or your hands – and drape it very carefully over the top of your cake.
3
Use your fingers to smooth the icing over the top of the cake and down the sides. Push out any creases or bubbles and work gently into the carved wedges.
4
When covered, trim off the excess icing with a knife. Don’t cut too close to the cake – leave about 1cm to push underneath the base for a neat finish.
