500g Cake from Pumpkin Spice Loaf (recipe above)
100g Butter Soft
100g Cream Cheese Soft
Black Food Coloring + Fine Brush
Bake Pumpkin Spice Loaf according to recipe. Let it cool overnight
Pumpkin Spice Loaf
240g Canola oil (Rapsolja)
1 ½ Cups (300g) Granulated Sugar (Strösocker)
½ Cup (100g) Maple Syrup
4 Large Eggs (Ägg)
2 dl (1 Cup) Creme Fraiche
3 cups (480g) Flour (Mjöl)
2 tsk (tsp) Baking Powder (Bakpulver)
1 tsk (tsp) Baking Soda (Bikarbonat)
2 tsk (tsp) Vanilla (Vaniljsocker)
1 tsk (tsp) Salt
1 Msk (Tbsp) Pumpkin Spice
1 Burk (385g) Pumpkin Pure (Burk med Pumpkin)
Bake Pumpkin Spice Loaf according to recipe below. Let it cool overnight.
Mix Canola Oil, Sugar and Maple Syrup real well in machine.
Add 1 Egg at a time and mix in. Add Creme Fraiche and mix in.
Mix Flour, Baking Powder, Baking Soda, Vanilla, Salt, Pumpkin Spice.
Blend in the Flour Mixture in the Egg mixture. Add the Pumpkin to the batter.
Bake in a Loaf Pan at 160c FAN, 175c Regular (350F) for 45 minutes - 1 hour. Let the cake cool.
Mix 500g of the Loaf Cake with Butter & Cream Cheese until well blended
Shape batter into balls and put on a baking sheet. Place in fridge for 30 minutes
Roll Orange Marzipan so it is flat. Cut out rounds three times larger than the size of the balls.
Wrap the Orange Marzipan around a cake ball and roll it with your hands until it fits snugly around each ball.
Paint eyes and mouth with the Black Food coloring