Ingredients
- For the vanilla sponge:
- 160g butter, room temperature
- 160g caster sugar
- 160g self-raising flour
- 3 medium eggs
- Dash vanilla
- 225g cream cheese
- 40g strawberry jam
- Decoration:
- 350g orange fondant icing
- 50g green fondant icing
- Preheat your oven to 180C/160C fan.
- Grease and dust a 2lb loaf tin and set aside.
- In the bowl of a mixer, cream the butter, sugar, flour, eggs and vanilla until you have a smooth batter.
- Spoon into the prepared tin and bake in the centre of the oven for 50 minutes.
- Remove from the tin and cool completely.
- To make the mini pumpkin cakes, crumb the cooled cake into a bowl, add the cream cheese and jam and mix to combine.
- Divide into 9 balls and place in the fridge.
- To decorate, roll out the orange fondant and cut out 6 x 4.5″ round discs.
- Wrap each disc of fondant around the sponge balls.
- Using the handle of a butter knife, make indents along the sides to mimic the pumpkin design.
- To finish, divide the green fondant into 9 pieces and roll each piece to make the pumpkin stalk, place them on top of each pumpkin.
- Tip: If you are tight on time, you can use a store bought madeira sponge cake
