Keeping with our theme from last week, there are lots of fun baking ideas for the fall season. This is a wonderful idea and really very easy. This cake is simply two cakes cooked in the traditional bunt cake pan. Bake according to the box directions and allow both cakes to cook completely. Once cool, turn one cake upside down on your cake plate and ice the bottom of the cake with caramel icing (almost one container for the full effect). Next, place the second cake on top. The icing will bulge out a little. If necessary scrape off any excess. Now melt (microwave for 15 to 20 seconds) the remaining icing (three to four tbsp) and pour it over the top of the cake allowing it to drip down the edges. For the finishing touches, insert a ice cream cone, upside down, in the top of your cake for the pumpkins stem and dress the outside of the cake plate with faux fall leaves. The cake is very tasty and a great centerpiece for any fall gathering. Enjoy!
Kim Byers, creative director & owner of The Celebration Shoppe. Her work has been featured in Parents, Better Homes and Gardens, All You, Pregnancy, iVillage, Huffington Post and many others. Kim is also a contributing writer for Kellogg's, JoAnn Fabric and Craft Stores, and World Market.