PUMPKIN CAKE + FONDANT TURKEY TUTORIAL

Well, as you already know I’m not American but I like to prepare a little something for Thanksgiving.

For this year I chose this pumpkin cake, decorated with a fondant turkey and some pumpkins.

It’s delicious, so I encourage you to prepare it also if you don’t celebrate Thanksgiving.

Ingredients:
Cake:
3 M eggs
140 g of brown sugar (5 oz.)
175 g of flour (4.4 oz.)
175 g of whole-grain flour (4.4 oz.)
2 teaspoons of baking powder
1 teaspoon of ground cinnamon
½ teaspoon of ground nutmeg
½ teaspoon of salt
120 ml of sunflower oil
250 g of pumpkin (8.8 oz.)
100 ml of milk

Cheese frosting:
50 g of butter at room temperature (1.7 oz.)
40 g of cream cheese (chilled) (1.4 oz.)
100 g of icing sugar (3.5 oz.)
½ teaspoon of vanilla extract

Preheat the oven at 175ºC (345ºF).
Blend the pumpkin, reserve.
Mix both types of flour, the salt, the cinnamon, the nutmeg and the baking powder, sift and reserve.
Beat the eggs with the sugar.
Add half of the dry ingredients.
Pour the oil.
Add the rest of dry ingredients.
Pour the milk.
Finally, add the pumpkin.

Put the dough in a mold, previously greased with butter and bake it for 30-40 minutes, until a tooth stick comes out clean.
Leave it rest for 5 minutes in the mold, remove it from the mold and let it cool down on a rack.

Prepare the cheese frosting, put all the ingredients in the bowl (cover with a kitchen towel, so you don’t make a mess) and beat at high speed until it increases its volume (about 6-7 minutes)

Finally, put the frosting on the top of the cake, already cooled, and place the decorations.

Here you can see how to make the turkey step by step.