Check it out! I got this idea from one of my cooking magazines (Woman’s Day) for a Pumpkin-Carrot Cake, but there’s was WAYYY too large for what I needed! It fed at least 40 people! So I broke it down to one tier and added an inner frosted layer.
If you would like the recipe just let me know! It was a hit! The frosting is homemade cream cheese, so it was softer than regular but tasted amazing! So here’s the decorating breakdown!
To get the pumpkin shape, use a bundt pan. I chose one with linear shapes instead of flat. It you go with smooth, just create more texture when you’re icing! I used gel icing for the rich color and the stem is a flat-top ice cream cone with green icing.
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