I’ve been really enjoying baking this year and have started to reach my stride in the process. I think I can confidently say I can just bake a cake (still working from a recipe), but I know how to troubleshoot in the process and come out with a good product no matter what. It’s really cool! I feel like after a certain age we start to forget how rewarding it is to learn a new skill and now I’m just filled with joy pursuing this new hobby. I’ve legit dived deep in The British Baking Show as well, so I’m excited to branch out and try new things! I even made some apple pies this fall and they totally didn’t suck. Yay me!
Anyway, I’m going to keep this short and sweet because what I really wanted to share is this pumpkin cake I recently made. It turned out soooo cute and it was one of the easiest cakes I’ve made yet! The recipe is just fool proof and if you follow it will be hard to mess it up. The only thing I changed was adding pumpkin spice to the cake mix. I think it really needs it to pack some more flavor. I added about a tablespoon, but you should really do it to taste as not everyone loves that punch of spice. I would also recommend making a little more cream cheese frosting as this is basically enough assuming you don’t fuck up at all, so if you’re newer to baking you may want some more frosting to work with.
If you’re new to baking, I will also give a few pointers. These are super basic, but when I first started I would have loved to know this.
Always remember to taste your batter and frosting! If you want a flavorful cake, you need to know what you have in front of you. Don’t rely on whatever Pinterest recipe you found.
When you stick a toothpick/fork/small sword into your cake to test if it’s ready, if it comes out clean that obviously means it’s ready. However, in the beginning I left it in a little longer because I was always nervous. Don’t be like me and over bake your cake because you’re scared. If that toothpick comes out clean, take the damn thing out.
Never ever frost your cake while it’s still warm. I find that freezing your cake for about 30 minutes is sufficient if you’re in a hurry, but you can leave that sucker in for a hot second if you like. If you leave it in for a long period, like a day, you really need to wrap it. Just don’t be dumb and skip this part. It will never end well.
Always level your cake! And definitely wait until your cake is cooled or else it will for sure crumble or break. Be patient!
Don’t skip the crumb coat if you want your cake to look nice. If you don’t mind that rustic look or your just going to eat it right away in private, then whatevs. If you want it to look presentable, always do a crumb coat and pop it back in the freezer for another 30 before doing your final frosting layer.
If any of this didn’t make sense or you have more questions, please feel free to comment and ask!
Anyway, here is the best and easiest recipe ever! It’s totally not mine, so I’m just going to link the pumpkin cake recipe directly.
Also, if you like my decorating, it’s super simple! I bought edible maple leaves (made from sugar and potato starch) and added some sugared pumpkin seeds I happened to have at the house. These are a favorite snack of mine, so I tend to always have them. You can shop both below.
And if you like my look, you can shop that too. 😀
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