Kootek Cornucopia Cake (aka Cornucakepia)

Directions

Pumpkin cake with chocolate buttercream:

1. Preheat oven to 325 F. Spray 3 6 inch pans with non-stick baking spray.

2. Whisk all the dry ingredients together. In a separate bowl, whisk together the oil, eggs, sugar, pumpkin puree and vanilla. Stir dry ingredients into the wet, and mix until fully combined. Divide among pans and bake for approximately 35-38 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before proceeding with recipe.

Triple batch chocolate buttercream:

1. Cream butter in stand mixer with paddle attachment on med-high for 7 minutes until light and fluffy. Add remaining ingredients and slowly incorporate, then turn to medium for 2 mins. Stir on low for 5 mins to remove air bubbles. Taste, add more salt or cream if needed. The consistency should be not too thick or too thin.

Begin assembly

1. Use a 14 inch cake board and stack on their sides to form a log, filling with buttercream in between each layer. Cover with a thin layer of buttercream as the crumb coat and let set in the fridge for 30 minutes.

2. Meanwhile, make the Rice Krispie Treats. First, heat up 4 cups (200g) mini marshmallows in the microwave in 30 second bursts until soft but not totally melted (or they will be too hot to handle). Add in 6 cups (160g) rice krispie cereal and stir. Oil your hands completely, then pour out onto parchment paper and begin to compress and shape the horn. Mixture will set in about 15 minutes.

3. Once hardened, insert long toothpick dowels into the flat end, and then insert those into the cake until secure.

4. Use Kootek tip T04 (large basket weave) to completely cover the cake and rice krispie treats in a basket weave pattern. add a brown fondant circle to cover the opening then Use a medium star tip to add a rope border.

5. Add mini pumpkins, cranberries, and your choice of fruit and vegetables around the cake to look like the horn of plenty.