Red Velvet NYCPumpkin Cake Baking Kit
$29.99/ea
Guaranteed Fresh
Allergens:
- Contains Wheat
- Contains Eggs
Spice up your autumn menu with this delicious pumpkin bundt. Fragrant with fall spices, this moist cake is balanced with a warm cinnamon glaze and elegantly decorated with toasted pepitas, or pumpkin seeds. This DIY baking kit makes cake for 10-12.
Red Velvet Baking Kits make home baking easy, convenient, and fun! Learn how to make impressive, bakery quality cakes! Includes all the pre-measured ingredients, plus a paper bundt pan. (from Red Velvet NYC)
Skill Level:
1 out of 3
Equipment You'll Need:
- Bundt Pan
- Small Bowl (2)
- Can Opener
- Large Spoon
- Large Bowl
- Medium Bowl
- Electric-Mixer
- Spatula
- Whisk
- Wire Rack
- Small Saute Pan
- Serving Platter
From Your Pantry:
- 3 Eggs
Heating Instructions
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve
unpacked your baking kit, position a rack in the center of the oven
and preheat to 325°F. Remove 3 eggs from your refrigerator.
Use the paper baking pan provided, or grease a 12-cup Bundt pan,
by using a few drops of vegetable oil provided, and lightly coating
the pan. You can use a paper towel or your fingers to spread the
oil around.
In two small bowls, separate 3 eggs into whites and yolks and set aside. Sift the fl our, baking powder, baking soda, cinnamon (for cake), and nutmeg into a medium bowl and set aside. Add oil, granulated sugar, and salt to the large bowl with pumpkin, then beat with an electric mixer on low speed. Add the egg yolks one at a time, scraping down sides of the bowl after each addition. Add the flour mixture, and stop mixing as soon as all the ingredients are *just* combined. STEP 3
In a medium bowl, whisk the 3 egg whites until they have formed soft peaks. Gently fold them into the pumpkin batter using a rubber spatula. Pour the batter into pan and bake 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack for 30 minutes. If you used a Bundt Pan from home, flip the cake out onto a wire rack and allow to cool completely. STEP 4
In a small saucepan over medium heat, toast the pepitas until golden, about 5 to 7 minutes. Using a heat-proof spatula, swirl the pepitas around until evenly toasted and golden. Remove from heat and let cool slightly. Carefully place the cooled cake on a serving platter so you can glaze it. STEP 5
Sift the confectioner’s sugar over a medium bowl, and whisk in the cinnamon (for glaze). Gradually add 1 to 2 tablespoons of water, one by one, and whisk until completely smooth and thick, about 2 to 3 minutes. The glaze should be pourable, with a similar consistency to honey. Pour over the top rim of the cake, allowing the glaze to drip down the sides. If you used the paper baking pan, tear away the side of the pan before pouring the glaze over the cake. STEP 6
Decorate cake by artfully placing toasted pepita seeds on the top of the cake, working quickly to ensure all seeds are placed before the glaze hardens and sets. Enjoy!
Nutrition Facts
12 servings per container
Serving size1 cookie (125g)
Amount per serving
Calories410
% Daily value *
Total Fat21g32%
Saturated Fat16g80%
Trans Fat0g
Cholesterol45mg15%
Sodium270mg11%
Total Carbohydrate54g18%
Dietary Fiber2g8%
Total Sugars36g
Includes 0g Added Sugars0%
Protein5g
Vitamin D0mcg0%
Calcium0mg4%
Iron0mg8%
Potassium0mg0%
Vitamin A90%
Vitamin C0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pumpkin Puree, Granulated Sugar, All-Purpose Flour, Vegetable Oil (Palm Kernel), Egg, Confectioner's Sugar (Sugar, Corn Starch), Baking Powder, Pumpkin Seeds, Salt, Cinnamon, Baking Soda, Nutmeg.
Manufactured in a facility that processes Nuts, Dairy, Soy, Gluten.
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