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Autumnal Pumpkin Patch Cake

… or enchanting ‘Chinese Lantern’ cake!

This decadently gorgeous chocolate cake can double up as an autumnal pumpkin patch cake (or purely unintentionally) – a delightful Chinese lantern celebration cake!

You can choose from the plain Chocolate cake mix from the Sattina range or the Luxury Chocolate Orange cake mix – they are as delicious as each other, it’s just personal preference on flavour.

You will need:

1kg box of Sattina Chocolate cake mix or Chocolate Orange cake mix
700g tub of Sattina Chocolate Frosting
Orange Candy Buttons or White Candy Melts / white chocolate coloured with Colormill Orange food colouring
PME Release-A-Cake (optional with pastry brush)
Fresh strawberries 
Fresh mint leaves and stalks 

Straight edge palette knife
Cocktail sticks
PME Sugar Shaker
12 inch round orange drum board
Greaseproof paper sheet
Large Round Open piping nozzle No 809
Wilton Disposable piping bags
Wilton Decorating Turntable


Let’s Get Started!

Step 1. The Bake!

Follow the instructions on the box, simply adding water, then beat for approximately 3 minutes before dividing the cake mixture equally between two 8″ round lined cake tins. 

Handy Tip
Instead of lining the tins with greaseproof paper, use a silicone brush to spread release-a-cake around each tin. The cakes will cook perfectly and slide out easily. (The silicone brush can also simply be popped in the dishwasher!)


Step 2. The Filling

Cut each cake into two layers using a cake leveller or a long sharp knife, then place the first layer onto the cake board (securing in place with a dab of frosting). To create the look, instead of spreading the chocolate frosting over each layer with a palette knife, use a large round 809 piping tube to pipe a layer of large round dots between the layers.

Handy Tip
To pipe perfect dots, remember to let the tube touch the cake before applying pressure. When you have the perfect sized dot, stop piping before you pull the tube away.


Step 3. Frosting The Top Of The Cake

To create the swirly effect on the top, it really helps to have your cake on a turntable. Spread the frosting freely over the top of the cake (making sure it goes all the way to the edge). Take a clean straight palette knife, place in the centre of the cake and start to turn the turntable, at the same time slowly drag the palette knife outwards so that a swirl design starts to appear on the surface. Continue until you reach the edge of the cake then repeat this a few times until the swirl forms a nice smooth finish.


Step 4. Pumpkins or Chinese Lanterns!

Wash and dry the strawberries and allow them to come to room temperature before decorating. Prepare your work surface with a sheet of greaseproof then insert a cocktail stick into the top of each strawberry so that it will be easier to dip and coat them without getting too messy.

You can use white chocolate or white candy melts coloured with orange food colouring or, if available, orange candy melts: the method for melting and dipping is the same. Put in a suitable bowl and melt in the microwave on 20 second bursts until they have thoroughly melted and are a nice smooth consistency. Stir in Colormill orange food colouring then gently dip in and twist each strawberry until completely covered.

Place on the greaseproof paper and leave to set.

Handy Tip
If the candy melts or chocolate starts to thicken, pop back in the microwave on 10 second bursts.


Step 5. Piping The Lines

To pipe the lines on the strawberries, heat up the remainder of the candy/chocolate mix and spoon into a clear piping bag. Snip the end off the piping bag, making a hole just large enough for the melted chocolate to pipe lines on each strawberry (as shown in the picture).

Handy Tip
Practise your lines first on greaseproof paper then when piping onto the strawberry, hold the cocktail stick and twist the strawberry around as you pipe to make it easier.


Step 6. Spritz Of Glamour!

Add a spritz of glamour to your dipped strawberries with a hint of edible gold glitter which will create a decadent feel.


Step 7. The Finishing Touches!

For the final decorations we used cocoa powder, fresh sprigs of mint leaves and the lovely hand decorated dipped chocolate strawberries. Note: remove the cocktail sticks from the strawberries and remember to wash the fresh mint before adding it to the cake.

Sprinkle a little cocoa powder on the surface of the swirled frosting using a fine sieve or sugar shaker, then take a selection of mint sprigs and leaves and arrange them to your liking on top of the cake. Position the decorated strawberries amongst the mint leaves and lastly add a couple of extra strawberries and mint leaves on the board.

Why not take a look at the other fabulous cake mixes we have and get creative in the kitchen! We would love to see what you have all been up to so please don’t forget to share your cakes and bakes with us on social media!
Happy Baking!


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