Attempting a Pumpkin Spice Latte Cake

I saw this last year shared by my favorite cookie artist. I had planned to try it, but I was newly pregnant and NOT feeling it.

This year however I was determined it would be one of my first fall things. I made my list in my notes (hello ADHD hack!) of all the fall activities I wanted to do both at home and going places.

Leftover cake made two cake pops and a onesie shape with my cookie cutter. Did I mention this was my ATTEMPT? Not clean or entering any competitions anytime soon...

I opted for the quick option in case it didn't come out... I'm a cake batter purist but for the sake of time....

I mixed two layers and used my AMAZING silicone giant cupcake mold.

Pumpkin spice cake

1 box of spice cake mix

1 can pumpkin

3 eggs.

Spice Latte Cake

1 box spice cake mix, prepared as directed (oil, eggs, water.)

1 TBSP Instant coffee

Mixed, poured, baked for 50 minutes, each half on a cookie sheet. Definitely need with the bendable silicone mold, or it will fall and dump everywhere.

Next up for my STABLE WHIPPED CREAM FROSTING, I beat one box of vanilla pudding and 2 cups of heavy whipping cream.

Note: This yields an off-white frosting, but remains stable and like a fluffy whipped cream texture. Using the white chocolate version yields a pure white color with the same texture.

For my shell or "sleeve", I melted white candy melts and poured then spread into my bottom cupcake mold. It nearly instantly formed a hard shell and removed BEAUTIFULLY. (Note, yes uneven but I mean it didn't crack or break so that's a win.)

Once out, it fit the cake excellently.

I could garnish, and try later for Fall Fika.

Definitely not pretty like the video I saw, but fun to make and eat.

Be well,

Elle.