Pumpkin Shag Cake

SUPPLIES & TOOLS:

• Favorite White Cake Recipe, Doubled
• Wilton Orange, Yellow and Copper (optional for shades of orange) Food Coloring. (Brown food coloring if needed for fondant stem.)
• Favorite Buttercream Frosting Recipe or Wilton Frosting in White
• Small Amount of Fondant or Modeling Chocolate
• 10" Round Cake Pan
• Cake Plate
• Wilton Decorating Tip #233
• Wilton Disposable Piping Bags
• Wilton Decorating Coupler

DIRECTIONS:

1. Make cake batter according to directions.
2. Sepretate cake batter into 4 bowls. Leave one as is, color one yellow, and color the other two into shades of orange.
3. Bake one color at a time according to directions in the 10" round cake pan.
4. Cool each layer completely.
5. Make frosting (or use Wilton Frosting). Separate the frosting into 6 separate bowls and color it making 5 different shades of orange frosting. Keep one bowl white.
6. Place an orange cake onto a 12" cake plate, spread an even amount of frosting onto that layer.
7. Stack the next orange cake on top of that one and repeat steps with yellow cake next and then white cake on top. Creating a candy corn like layered cake. Place cake in fridge for about 30 minutes.
8. Remove cake from fridge and using a knife shape cake into a pumpkin.
9. Using the disposable piping bag cut the tip off and secure the coupler and piping tip onto bag.
10. Fill the bag with orange shaded frosting, one color at a time. Pipe frosting in patches of your desired size, leaving open space for the other orange shades of frosting.
11. Using a small amount of brown fondant or modeling chocolate shape a small stem to place on top of pumpkin cake.

JOANN HACKS:

• To make the frosting process quicker, use multiple couplers and disposable bags and switch the piping tip from one color to the next.
• If piping tip gets clogged remove from coupler and run under hot water for a few seconds, dry completely and replace onto piping bag.