Fondant pumpkins are edible 3-D art, perfect for embellishing an autumn-, Thanksgiving- or Halloween-themed cake.
Pumpkins are quintessential icons for autumn-themed decor. Sculpted fondant pumpkins on your next Thanksgiving or Halloween cake or dessert tray will bring lots of "oohs" and "aahs." With only slight modifications, sculpting edible 3-dimensional fondant art is similar to working with modeling clay. Since its essential ingredients are sugar and water, fondant can become sticky as you mold it. For this reason, many decorators like to cover their work surfaces with silicone baking mats. While expert cake decorating can take years of practice, beginners can achieve a professional-looking effect with this easy-to-use medium.
Instructions
1. Sprinkle a light dusting of cornstarch on a smooth, clean work surface. Place your fondant, roughly the size of your finished pumpkin, on the cornstarch. Using your hands, knead the fondant for a few minutes until it is soft and pliable. If the fondant begins to stick to the work surface, lift it and dust a little more cornstarch onto the surface before you continue kneading. Using a toothpick, place 3 or 4 drop-size bits of orange food coloring on the fondant. Knead to evenly distribute the food coloring. If necessary, add more coloring and knead until the fondant reaches the desired color.
2. Roll the fondant into a ball. Squeeze the ball of fondant to make the desired pumpkin shape. If the pumpkin will be resting on a flat, hard surface, flatten its bottom, or blossom end, slightly. Using a ball-shaped fondant-sculpting tool or your fingertip, make a depression in the top of the ball of fondant. This will be the stem end of your pumpkin. With a pointed sculpting tool, trace 8 to 10 lines from the stem end to the blossom end of the pumpkin. The lines do not have to be evenly spaced, nor precisely parallel. Deepen and smooth the lines on the pumpkin.
3. Set the pumpkin form aside. Knead a small amount of fondant until it is soft and pliable. Add a small amount of green food coloring for the pumpkin's stem and leaves. Knead until the food coloring is well distributed. Separate the fondant into 2 balls. One will be used for the stem and the other for leaves.
4. Roll a piece of fondant between your palms to form a thick rope-like shape. Place the rope on your work surface and roll 1 end so it is narrower than the other. Trim the pumpkin stem to the desired length. For a realistic appearance, use a toothpick to make lines or ridges lengthwise along the stem.
5. Use a little water on a small paintbrush to slightly dampen the thick end of the stem and the indention in the stem end of the pumpkin. Lightly press the stem into the indentation. Arrange the stem on the top of the pumpkin.
6. Apply more cornstarch to the work surface. Flatten the last ball of green fondant on the cornstarch. Dust a little more cornstarch on the top of the fondant. Using the rolling pin from the sculpting kit or the side of a smooth drinking glass, roll the fondant to 1/8 inch to 1/4 inch thick. Trace the outline of your pumpkin leaf or leaves onto the rolled fondant. Cut out the shapes with a sharp knife. If needed, smooth the edges with a sculpting tool or your fingers. Use a toothpick or sculpting tool to trace the veins of the leaves.
7. Dampen the leaves slightly where they will contact the pumpkin and lightly press in place. Give the finished pumpkin a few minutes to rest so the stems and leaves will fully adhere to the pumpkin before transferring it to your cake or dessert tray.
Tags: food coloring, work surface, more cornstarch, sculpting tool, ball fondant