I had a request for a pumpkin themed bridal shower this week. Kind of odd, I thought, but I took it as a challenge.
Since rose just had two pumpkin cakes I could find, and I was scared of testing them as cupcakes, I ventured out to find one that was sure to be foolproof. I stuck to her caramel silk meringue buttercream but added 1 tablespoon (this is for TCB version) of pink himalayan salt. Super, duper UNBELIEVABLY good. I tried her spun sugar techniques from the St. Honore Triffle in RHC and then I rolled out some marzipan pumpkins and pumpkin blossoms too.
Hope they’re happy because they taste divine!