Halloween is a fabulous time of year for those of us who like to create havoc in the kitchen. Anyone who makes cakes and sweet treats will enjoy messing around with the orange and black theme.
I’ve been wanting to make a Bombe for ages. I knew it wouldn’t be super easy, otherwise everyone would be making them, wouldn’t they? I decided to combine my Bombe with a Pumpkin theme and the Chocolate Orange Pumpkin Bombe was born.
The Bombe is really all about the shape – just so handy that it is similar to the shape of a Pumpkin. The decorations are really easy to do by cutting out black fondant but if you wanted even easier. an edible black pen will do too.
For a first attempt, its not too bad. The taste of the orange creme is fantastic – I am so pleased with it. However, it just wouldn’t set – until I froze it for 3 days! I’d definitely recommend more icing sugar than I used. I mushed up the tangerines into the cream but I think if you wanted the cream to set firmer, I’d place them on top of each layer of cake instead.
Tip: Get all of the icing completely ready before you get it out of the freezer – Make it really easy to cover whilst it is still frozen. I used a chocolate Matchmaker for the stalk.
| Serves | 10+ |
| Meal type | Dessert |
| Misc | Child Friendly, Serve Cold |
| Occasion | Birthday Party, Casual Party, Halloween |
INGREDIENTS
- 200g Butter
- 200g Dark Brown Sugar
- 4 Eggs (Separated)
- 200g Self-Raising Flour
- 100g Good Quality Cooking Chocolate (Melted in 2tbsp water)
- 1 teaspoon Vanilla Extract
- 284ml Double Cream (Whipped until thick)
- 200g Icing Sugar
- 2 Tangerines (Zest and Pulp mashed up)
- 1 teaspoon Orange Extract
- 500g Fondant Icing
- 3 tablespoons Buttercream (or Boiled Jam for sticking the icing on with)
NOTE
To be eaten within 2 hours of removing from the freezer!
DIRECTIONS
| 1. | |
| Preheat the oven to 170C and line 1 x 8 inch & 2 x 7 inch cake tins | |
| 2. | |
| Whisk together the butter and brown sugar until light and fluffy | |
| 3. | |
| Add in the egg yolks and the vanilla whilst still mixing | |
| 4. | |
| Add the melted chocolate which should have cooked slightly beforehand whilst still mixing | |
| 5. | |
| Fold in a tablespoon of flour at a time | |
| 6. | |
| Whisk the egg whites until stiff peaks and fold in gently | |
| 7. | |
| Separate the mixture evenly into the 3 tins and cook for approx 35 mins until a skewer comes out clean. Leave to cool. | |
| 8. | |
| Meanwhile add the orange extract and orange zest to the whipped cream – I also coloured my creme with orange colouring. Keep in the fridge. | |
| 9. | |
| Colour most of the fondant icing a vivid orange colour – keep a small bit aside to colour black for the pumpkin features. | |
| 10. | |
| When the cake has cooled, get a pyrex bowl or similar sized bowl and grease slightly at the base and sides. Line with a double layer of cling film. | |
| 11. | |
| Flatten the largest cake into the bottom and press down – it will come up the sides | |
| 12. | |
| put ½ of the orange pulp on top of the cake and spoon ? orange creme on top. | |
| 13. | |
| Put one of the 7″ cake on top of this and then more tangerine pulp, then creme. You might not end up using all of the creme – Feel free to eat the rest out of the bowl with a large spoon! | |
| 14. | |
| Place the last 7″ cake on the top and wrap tightly with the cling film. | |
| 15. | |
| Freeze at least overnight. | |
| 16. | |
| Roll out the fondant until ½ cm thick and cut out black triangles for the pumpkin features – My eldest daughter tells me I have done the smile upside down but hey! character! | |
| 17. | |
| Take the cake out of the freezer, take out of the bowl and tip upside down. Spread the buttercream or jam over the top. | |
| 18. | |
| Cover with the icing and stick the triangles on with boiled water. | |
More Spooky Halloween Treats:
Halloween White Chocolate & Raisin Bars
Super quick and easy Halloween EYE BALLS
Oh wow, this looks amazing. I’m not entirely sure I can pull this off but I am definitely tempted to have a go #TastyTuesday
Love this, it looks fabulous. Bet it tasted gorgeous
This look totally amazing, I bet it was a massive hit with your family too! Love chocolate and orange flavour together,I know it would go down well here though not sure I could make it!
Amazing! Bet this was hard work, but worth it! Such a cute bake! #tastytuesdays
Wow, looks great! My kids would love this for a Halloween party #CookBlogShare
Wow, this looks so impressive- my two little ones would LOVE this (and I think we would too!) #tastytuesdays
We have a Halloween party to go to I may make this for it 😀 Love this cake.
Wow Helen that looks amazing 🙂 bet it tasted just delicious x
Forgot to say popping over from #TastyTuesdays x
I love it! What a fab cake/bombe for Halloween, pinned for later 🙂 #CookBlogShare
What a beaut that is-you are so talented lady! Thanks for linking up to #tastytuesdays x
This looks awesome! Just perfect for a Halloween party and the flavour combinations are great. Thanks for linking to #CookBlogShare
This looks fab! sounds tasty too! #tastytuesdays
Wow! This is just SO impressive Helen! Thanks so much for entering it into Cake Club!
That looks amazing! I wish I were brave enough to try it for our Halloween party but that frosting always ends up a mess in my hands! #HelloHalloween
Wow, that looks amazing! I’m so impressed with how that looks, bet it tasted good too. I’m too frightened to try making a bombe though, plus I’d need to make some space in my over-stuffed freezer! Thanks for linking up #HelloHalloween
This looks awesome – we’ll definitely being giving it a go. Pinning now! #HelloHalloween
Ooh that looks lovely, I’m hungry now!
#HelloHalloween
Oh wow it looks amazing. I did giggle about the 3 day freeze he he that is something that would happen to me. Happy Halloween
Oh wow! What a creative cake 🙂 I love chocolate orange too, so would not be able to resist! #HelloHalloween