Halloween Pumpkins Cake

Witchy Pumpkin Cake

WOW!!!!!!! This is by far one of the most amazing tutorials I have EVER seen!!! So many valuable techniques to learn and use for other similar cakes! Thank you Chef Yener for such an AWESOME class!!! LOVED IT!!!


Fabian

Halloween Pumpkins Cake

Intermediate

Learn to make a two tier cake with a couple of scary jack-o’-lantern pumpkins for Halloween. There’s even a light inside just like a real jack-o’-lantern!

A very popular choice for a Halloween cake is of course, a jack-o’-lantern cake. In this tutorial, Serdar shows you how to make a jack-o’-lantern cake with a twist and shows you some techniques that can be applied to many other cake projects.

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Halloween Pumpkin Cake Course Material
This PDF document contains an actual size front view blueprint of the cake as well as templates for the facial features.

Track
Duration
Part 1
1:16:00
Introduction
1:54
Tools & Materials
6:22
Recipes & Ingredients
5:11
Making the Inner Shells
26:28
Making the Broom Stick Parts
8:09
Making the Top Part of the Witches Hat
6:17
Making the Spider Legs
5:34
Making the Hair, Arms & Leaves
12:01
Making the Buckle
3:16
Part 2
1:13:09
Building the Cake
27:38
Applying a Chocolate Skin
7:21
Cutting the Bridge Hole
4:43
Preparing the Cake for Fondant
6:55
Coating the Cake with Fondant
26:14
Part 3
1:18:53
Making the Eyes
22:22
Finishing the Facial Features
18:09
Airbrushing the Cake
5:58
Making the Brim of the Witches Hat
7:11
Assembling the Hair, Arms & Leaves
10:15
Assembling the Broom Stick
3:30
Assembling the Spider
6:24
Final Thoughts
3:53
Total Duration
3:47:57

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Set of Knives Shop Online
Icing Spatula Set Shop Online
Vine Leaf Cutters
3 sizes
Leaf Texture Stamp
Set of Scissors Shop Online
Set of Scrapers
Soft/flexible
Hand Towels
Ensure fibers are not loose.
Cake Pop Sticks
Sticky Tape Shop Online
Airbrush Set Shop Online
2 Wooden Blocks
Small Gas Torch
Cotton Buds
Plastic Corner Strip
Used to protect the corner of a wall. After being modified to have a sharp end, this is one of Serdar's favourite tools.
Plastic Wrap Shop Online
Balloons
Cake Rings
130mm diametre (x4)
Cellophane Shop Online
Corrugated Cardboard
A few pieces to use as trays.
Great for placing sugar items to dry. Easy to move around.
Modelling Tools Shop Online
Minimum of 8 pieces recommended.
Thread and Sewing Needle
Paint Brush
Round Cutter Set Shop Online
90mm
Cake Boards
For ganache work
Cake Board Watch Tutorial
40cm Round
A piece of wood coated with fabric and temporarily covered with cellophane to keep fabric clean until the cake is complete. For more information, watch our tutorial on how to cover a cake board with fabric .
Small Brush in Water
Ensure that brush bristles are not loose.
Marzipan Knife Shop Online
Cold Spray Shop Online
2 Dinner Plates, Tiles, or Aluminum Trays
Rolling Pins Shop Online
Preferably with no scratches or dents.
Powder Shaker Shop Online
Starch
Preferably with small holes.
Oil Cooking Spray Shop Online
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Multicolor LED Submersible Light Shop Online
Great to add an extra wow effect to your cakes, this light can be placed underwater and controlled with a remote control.
Recipes & Ingredients

2250g

A moist and rich chocolate mud cake aerated with baking powder and soda bicarbonate. A very dark and dense mud cake which contains a lot of chocolate and cocoa powder with a touch of coffee powder. Years ago wedding cakes...[read more]

1500g

Chocolate ganache is nothing but pure chocolate melted with a generous amount of boiling fresh cream. This smooth airless chocolate cream makes a lot of things possible. A benefit of chocolate ganache is that the high...[read more]

White Chocolate Wikipedia

3200g (650g used)

Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods.
Dark Chocolate Wikipedia

500g

Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods.
Rolling Fondant

Light Egg Yellow (2000g),
Black (300g), Purple (50g)

400g Forest Green (250g used)

A thick sugar paste, similar to gum paste, that can be molded into different shapes and forms. When dried, it is hard and brittle. Unlike gum paste, pastillage dries much quicker and stronger. Made with gelatine, water...[read more]

Edible Liquid Colour

Orange and Black

Kirsch
Edible Silver Luster Dust

16 comments

  1. Fabian says:

    Hi, Chef Yener! Will you be producing any new Halloween tutorials this year?

  2. Sharon Siriwardena says:

    Chef so for ur coating chocolate do u temper it and add vodka and keep it warm on a rice cooker tto keep that creamy consistency? Did u use the same method for the tiger or was it just straight melted candymelts or chocolate for that tutorial

    1. Serdar Yener says:

      I use compound chocolate for this kind of work. I never tried candy melts . Maybe it is the same thing I don’t know.

  3. Kelly Stevens says:

    This is the coolest tutorial yet! You’re such a genius with your designs! Thanks for an another amazing tutorial. I can’t wait to try this out down the road.

  4. Sweetology says:

    Hi Chef, do you think you could do a tutorial on how you make your tin cutters? Thanks

  5. Meena bhatt says:

    Hello chef, excellent job!! However I would like to know how does your compound chocolate doesn’t dry out each time I squeeze out from the cone? I have to keep reheating every minute. Could you also explain me on how do you make your chocolate so creamy , I didnt understand on tempering. Thankyou

    1. Serdar Yener says:

      Place your chocolate under flexable table light as close as you need. To make the compound or couverture chocolate I am adding vodka gin or kirsch just a little at atime till necessary creaminess.

      1. Meena bhatt says:

        Thankyou chef

  6. Shirlene de Zilwa says:

    Halloween perfection! However, it would have been very beneficial if you had demonstrated how to put the fondant between the teeth on the larger pumpkin. Amazing job!

  7. Vivian Hua says:

    hi Chelf Serdar,

    Pls tell me where else I could buy the LED ( similar like the one you used in the tutorial ) as Amazon doesnt ship to oversea this item ? thanks a lot

    1. Serdar Yener says:

      I just checked E bay, plenty available. Thanks

  8. Vivian Hua says:

    Hi Chelf Serdar ,

    Thank you so much for the amazing tutorial , just wondering if you could show me how to make the spider web that hang out down from the broom stick ( if possible) ? ! Thanks a lot !!!

  9. Darling_lin says:

    Thanks for the wonderful tutorial ! It’s stunning !

  10. maryidres rivera says:

    I have to say that I love your work and would like to thank you for sharing it with us. All the way from NY. Thank you

  11. Huang Chuanding says:

    i want to know how to make shoes thanks

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