A few weeks ago I discovered Katherine Sabbath, a high school-teacher and baker from Australia, and it was love at first cake. I spent days poring over her instagram and came away completely inspired. I knew I had to make something. So, after a brief brainstorming session I came up with this baby. Spiced pumpkin cake (with home-grown pumpkin!), cream cheese frosting, caramel, and pistachio brittle. I’d never made something so outrageously decadent-looking, but now I’m hooked! If you aren’t familiar with Katherine Sabbath, I urge you to check out her instagram. She has opened my eyes to so many new possibilities, I can’t wait to make more crazy bakes!
I’m not the most accomplished carver, but I quite like it.
I roasted the innards, and made some pumpkin soup, and finally, I made some ghost cakes!
I used the Hummingbird Bakery chocolate cupcake recipe, but tweaked it to make it a little more bitter and less sweet. I did this because I topped the cakes with little (read: huge) ghosts made of piped marshmallow icing, from this recipe. I then finished them off with faces made of melted dark chocolate, and a sprinkle of edible glitter.
Hope everyone has a suitably spooky evening!