Kootek Pumpkin Bloom Cake Decorating Guide

Directions

Creating the Base: Green Stripes

1. To start, I used a Kootek cake comb to create the striped texture on the sides. Then I went in and filled the grooves with a darker green whipped cream and smoothed everything out to blend the stripes.

2. I also added some of that darker green on top and swirled it with my spatula for a soft spiral finish, it gave the whole cake a little more depth and interest before piping anything on.

Piping the Flowers

1. For the flowers, I used a Kootek petal tip, K10. I piped the flower petals directly onto the cake, layering the petals in a circular motion.

2. I piped a few larger ones and some smaller ones and arranged them on top and upper side of the cake. I added leaves around them using the leaf tip K23.

3. And for a little extra detail, I added sprinkles to the center of each flower. That one small step made them pop so nicely.

Adding the Pumpkins

1. This part was my favorite! I used one of Kootek’s two-sided tips, K24, to pipe the pumpkins.

2. One side gave me a grooved pumpkin, kind of like using a star tip and when I flipped the tip around, it piped a smoother pumpkin, like a large round tip. It was basically like getting two different pumpkins from one tool, which I thought was so cool.

3. I added leaves to the pumpkins with the same leaf tip I used earlier, and then I used tip K01 to add little green vines hanging from the pumpkin, to give them that freshly picked, gardengrown look.

Finishing Touches

1. For the finishing details, I placed tiny pumpkin-shaped sprinkles all around the cake.

2. And to tie everything together, I painted a soft gold border around the top of the cake and brushed a bit of gold onto the edges of some of the flower petals. That little shimmer brought everything to life and gave it a warm, finished look.