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.
![](https://static.wixstatic.com/media/3c96ea_9b5f8d2cbfcc420699ab03de63e5b94f~mv2.jpg/v1/fill/w_147,h_110,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/3c96ea_9b5f8d2cbfcc420699ab03de63e5b94f~mv2.jpg)
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...
![](https://static.wixstatic.com/media/3c96ea_dc5c89fba3934ca28964ab785ed76125~mv2.jpg/v1/fill/w_147,h_110,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/3c96ea_dc5c89fba3934ca28964ab785ed76125~mv2.jpg)
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
![](https://static.wixstatic.com/media/3c96ea_c05e3a37f50d4583b7a99764eaa838f4~mv2.png/v1/fill/w_49,h_27,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/3c96ea_c05e3a37f50d4583b7a99764eaa838f4~mv2.png)
![](https://static.wixstatic.com/media/3c96ea_c05e3a37f50d4583b7a99764eaa838f4~mv2.png/v1/fill/w_49,h_27,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/3c96ea_c05e3a37f50d4583b7a99764eaa838f4~mv2.png)
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.
![](https://static.wixstatic.com/media/3c96ea_e3436d940ec442e6ab03fc02732506f7~mv2.jpg/v1/fill/w_147,h_196,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/3c96ea_e3436d940ec442e6ab03fc02732506f7~mv2.jpg)
![](https://static.wixstatic.com/media/3c96ea_69d3c36eff5143cc96197569bf6c2f1b~mv2.jpg/v1/fill/w_147,h_196,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/3c96ea_69d3c36eff5143cc96197569bf6c2f1b~mv2.jpg)
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.
![](https://static.wixstatic.com/media/3c96ea_39d0af55b97d41a9988bafea44171fb5~mv2.jpg/v1/fill/w_147,h_196,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/3c96ea_39d0af55b97d41a9988bafea44171fb5~mv2.jpg)
![](https://static.wixstatic.com/media/3c96ea_5836303ee2b24a9f8a1617dbe8e0066a~mv2.jpg/v1/fill/w_147,h_196,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/3c96ea_5836303ee2b24a9f8a1617dbe8e0066a~mv2.jpg)
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.