Jack o Lantern Cake Project

By Bob Sherman

This project is a hybrid of chocolate making and baking. It's very simple yet produces a beautiful cake which looks much harder to make than it actually is. Made in several simple stages, yet combines to form a very professional looking cake.

The heart of this project is a Pantastic cake pan. These plastic cake pans have the detail molded right in which makes it simple to apply the icing and other decorative elements in the correct place. Since the detail is raised, it also allows usage as a chocolate mold to prepare decorations specifically for this cake without a lot of effort. These pans are designed to hold one standard package of cake mix.

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PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects without tempering, and it tastes great.

Melting Chocolate
For a small project like this either melting method may be used, but I prefer a double boiler for ease of control.

Double Boiler

1. Place chocolate in the pot.
2. Heat until creamy.
3. For best results, chocolate should be used at 88 to 90 degrees F. Under no circumstances should chocolate ever be poured hotter than 160 degrees F. because this will destroy chocolate molds.

A microwave may also be used but care must be taken not to overheat the chocolate.

1. Place the chocolate in a microwave safe bowl.
2. Heat for 30 seconds. Note: When heating small amounts of chocolate, reduce this to 10 second increments.
3. Remove and stir.
4. Repeat steps 2 and 3 until the chocolate is creamy.
5. For best results, chocolate should be used at 88 to 90 degrees F. Under no circumstances should chocolate ever be poured hotter than 160 degrees F. because this will destroy chocolate molds.

1. This project uses a Pantasic Jack o Lantern cake pan.	2. This close up of the detail shows the recesses which are used to mold the chocolate portion of this project.
3. The eyes, nose, and mouth are filled with yellow chocolate. Tap to release air bubbles, then overfill slightly to avoid the breakage problems I had on this.	4. The stem and tendril are filled with green chocolate.
5. Place in the freezer until the pieces de mold easily. These pieces are thin and fragile so use care when de molding. My impatience caused several of the parts to break, however It should not be noticeable on the finished cake should this happen to you. Overfilling as mentioned in step 3 should reduce the chance of breakage.	6. Grease the pan. Because of all the detail, I used a spray shortening to make it easier.
7. Mix your batter according to the package directions, then pour into the pan. Rap the pan against the counter a few times to level it.	8. Bake according to the package directions. The pan should be placed on an aluminum sheet and the oven should be no hotter than 375 degrees F. These pans are microwave safe if you prefer not to use the oven.
9. This mix rose approximately 3/4 inch above the pan so I used a large knife to trim it flush with the pan edge.	10. When the cake is fully cooled, remove from the pan.
11. Use a knife to trim off the stem area.	12. Orange food color gel was added to a can of frosting.
13. A disposable bag with a ribbon tube was used to apply the frosting. Using the tube with the teeth down provides a smooth surface. Using this tube with the teeth up will provide a ribbed texture.	14. Add lines of frosting following the contours of the pumpkin. If you are not confident about positioning the chocolate pieces correctly, place them as each detail area is covered with frosting.
15. Gently press the chocolate pieces in place and the cake is done.

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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate molding practices as of the time of this writing - June 2006. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This articles is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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