I needed a centerpiece for my Daughter’s Halloween party and everyone wanted my special vanilla pound cake, but I found this great Halloween Pumpkin Cake icing tutorial to really up my pound cake game to a superior artistic level. I knew this icing idea was going to be both visually stunning and would be a fabulous addition to my already delicious pound cake. I loved the simple instructions here, you just slice the cake in half, ice the middle and sandwich it back together. You cover the entire cake with icing, then chill for 20 minutes and ice again cutting pumpkin groves along the side. You stack the middle with green iced cupcakes to make a stem and your masterpiece is complete!

I prepared my pound cake in the traditional method and baked it in my Bundt Pan. I also baked some Baby Bundt cakes to decorate the periphery of my main cake. I have a very serious love for my Bunt cake pan, out of all the pans I have accumulated for years, it is my hands-down favorite. I just feel like, Bunt cakes are just so quick and easy to make, and they are already gorgeous right out of the pan, even without icing. Most Bunt pans have intricate grooves so it’s important to really grease and flour your pan well. so the cake doesn’t stick, a pastry brush or baking spray work great. Make sure to tap the bottom of the pan on the counter to free up all the air bubbles and get the batter in all the Bunt grooves before you place it in the oven. Remember to let your Bunt cake cool for 10-15 minutes, if it gets completely cool it will rip on removal.

When I prepared the orange and green icing, my daughter was so eager to help. She said, “Mommy, I watched the tutorial and I know just what to do!”. How cute was that? I let her do the entire icing decoration and stood right by her side for support and no interference. She did a beautiful job on the main cake, but I managed to get her to let her Brothers to each do a small Bunt pumpkin cake. We had the best day doing these and they made a beautiful centerpiece at the Halloween Party.