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Pumpkin Spice Cake Question

post #1 of 26
Thread Starter 
What kind of icing would you use with a pumpkin spice cake?? Have been thinking about this all day, and can't find something that sounds yummy. Any ideas?? icon_smile.gif
Sue

"If it sounds reasonable, I'll try it."
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Sue

"If it sounds reasonable, I'll try it."
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post #2 of 26
I made a cream cheese frosting and added some cinnamon to it and it was really good. I think it would be just as good without the cinnammon too.
post #3 of 26
cream cheese all the way! there's a recipe listed on cc for 'heavenly pumpkin spice cake' (if i remember correctly) that is sooo good and i think it might list a scrumptious pumpkin mousse filling too.
birthday.gif happy caking!
post #4 of 26
Thread Starter 
I won't be able to refrigerate this cake. Will the cream cheese frosting be OK if not refrigerated?
Sue

"If it sounds reasonable, I'll try it."
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Sue

"If it sounds reasonable, I'll try it."
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post #5 of 26
i make mine with Cinnamon buttercream. im making some this weekend for my grandmothers fundraiser icon_smile.gif
A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece ~Ludwig Erhard
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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece ~Ludwig Erhard
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post #6 of 26
Earlene Moore has a Cr Ch b'cream recipe that is good up to a week UNrefrigerated.
It basically is a good b'cream with something like 8 oz of Cr Ch added.....have used it for many years now icon_smile.gif
post #7 of 26
wedding cake? layer cake, sheet cake?
something you have to prepare in advance?
room temp in texas is pretty cool right now.
if the heater's not on, and you're preparing it & it's being consumed immediately afterwards, i don't see why it would have to be refrigerated.
know you have to be careful, but cream cheese icing is not THAT perishable is it? the mousse filling would be more perishible, i believe.
post #8 of 26
Earlene Moore's cream cheese icing recipe:

http://www.earlenescakes.com/icings.htm

HTH
post #9 of 26
Quote:
Originally Posted by Sue9069

I won't be able to refrigerate this cake. Will the cream cheese frosting be OK if not refrigerated?



BlakesCakes made a wonderful suggestion on a cream cheese frosting to use with her doctored red velvet cake recipe:

"I often ice with a 50/50 mixture of homemade buttercream and canned cream cheese icing so that the cake can stay at room temp for long periods.

I tried this and it worked PERFECT! This is now my go-to recipe for cakes/cupcakes that use cream cheese icing but cannot be refrigerated. It is really good.
post #10 of 26
You could use your regular buttercream recipe and replace the liquid with Pumpkin Spice liquid coffee creamer.
post #11 of 26
Hi all of these recipies sound so good. Has anyone a good pumpkin spice cake recipie. Perhaps one using a cake mix. I have tried one out of a betty crocker book, and I have one from duncan hines using a yellow cake which I find odd because they have a great spice cake? I need one for a 14" tier of a base wedding cake. The rest will be dummy cakes. And then 168 chocolate and white cupcakes. So I would really love this pumpkin spice cake to be great.
post #12 of 26
I use cinnamon buttercream with my Pumpkin Spice cake. I usually use a caramel filling as well.

As for the recipe; The cake mix doctors' Pumpkin Spice cake is INCREDIBLE! I would highly recommend using that. I used to use a scratch recipe, then came across this and........ I am completely in love! It is my new fav!

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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post #13 of 26
Last weekend I made this cake here: http://cakecentral.com/gallery/2198049 and the bottom tier was DeniseNH's Pumpkin Spice Cake http://cakecentral.com/recipes/pumpkin-spice-cake/ Instead of using individual spices, I used 1 TBSP pumpkin pie spice for the cake, then took some of my Vanilla Buttercream and added some pumpkin pie spice (no measurements, just add until it tasted good.) I got more raves over that than any other part of the cake (except for the overall appearance of the cake.) Repeat after me "To Die for"! thumbs_up.gificon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #14 of 26
Quote:
Originally Posted by bobwonderbuns

Last weekend I made this cake here: http://cakecentral.com/gallery/2198049 and the bottom tier was DeniseNH's Pumpkin Spice Cake http://cakecentral.com/recipes/pumpkin-spice-cake/ Instead of using individual spices, I used 1 TBSP pumpkin pie spice for the cake, then took some of my Vanilla Buttercream and added some pumpkin pie spice (no measurements, just add until it tasted good.) I got more raves over that than any other part of the cake (except for the overall appearance of the cake.) Repeat after me "To Die for"! thumbs_up.gificon_lol.gif



Bob~~I have tried 4 Walmarts and 3 grocery stores and have had no success finding the pumpkin spice instant pudding. I checked online, but don't want to pay $12-30 for a pudding mix I will seldom use. Did you by chance try it WITHOUT that pudding mix BEFORE you made your final recipe? I saw your response on her recipe link and noticed that you purchased a lot of the pudding. Just curious if the pudding is REALLY, REALLY needed? And "Thank You" for telling us it makes 12 cups of batter--that is really helpful. (I hate measuring the batter a recipe produces!)

I'm still stunned by your excellent cake, by the way. Cannot believe that this was your first time doing this sort of cake. Wow......
post #15 of 26
I searched the internet high and low and found it here: http://www.shopfoodex.com/jello-instant-pumpkin-spice-pudding-p-35981.html I think I bought 10 boxes of it just to be on the safe side. I think it did add to the overall flavor of the cake. I haven't made it without it, I may try that, but once I had it I used it and it was WELL worth the $$.

Thanks for the support on the chocolate wrap cake!! I was hoping to do the wraps in pure chocolate but it kept tearing and I had to mix it with chocolate fondant -- either way the whole room smelled like chocolate!!! icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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