Black & White Vampire Cake

Instructions

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1. - Bake cakes. Prepare batter following the chosen cake recipe directions. Bake and cool mini pumpkin and both 6 inch round cake layers. When done baking, place the round cakes onto a cutting board or onto foil-wrapped cake circles in a single stack and the pumpkin cake aside on some parchment paper for now.
2. -

   Cover cakes with buttercream frosting & fondant. Prepare buttercream frosting following Wilton's recipe directions above. Use a spatula to frost the cakes completely, making sure that when done, the layer of frosting is smooth.

   Next, use the white fondant to cover the top and sides of the stacked round cakes and the black fondant to cover the pumpkin cake. Use a knife to score lines on alternating pumpkin sections. Reserve the remaining black fondant.

3. - Make stripes. Use the fondant roller with orange guide rings to roll out some black fondant until it's 1/8 in. thick. Use fondant trimmer to cut four strips, 3/4 in. wide x 18 in. long. Use a damp brush to attach the strips around the sides of the cake, 5/8 in. apart.
4. - Make the pumpkin stem. Roll a black fondant log, 1/4 in. wide x 1 in. dia. Use a damp brush to attach it to the top of the pumpkin.

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