Kim's Kitchen

Make this chocolate surprise pumpkin

By KIM M. SIMONS
Posted 10/27/21

“Trick or treat!”

It’s Halloween time again, and after the “trick” of 2020, we can certainly hope that Halloween 2021 is a “treat.”

Of course, this …

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Kim's Kitchen

Make this chocolate surprise pumpkin

Posted

“Trick or treat!”

It’s Halloween time again, and after the “trick” of 2020, we can certainly hope that Halloween 2021 is a “treat.”

Of course, this Halloween is extra-special for me since I can currently be seen competing on the 11th season of Food Network’s “Halloween Wars” (Sundays at 9 p.m., EDT). Make sure you tune in—all of the teams on the show really stepped up and created some cake art that will blow your mind!

In keeping with the “treat” theme, this month’s project is a fun one: a hollowed-out chocolate pumpkin complete with a surprise! It’s a joyful variation of the classic piñata… and if there are little kids in your life—or fun-loving adults—they will be thrilled!

The key element is the pumpkin mold. These aren’t hard to find—check baker’s supply stores or search online. A little effort finding the right mold now will pay off in many surprise pumpkins in the future.

Enjoy the project and have a Happy Halloween!

Kim M. Simons is an award-winning artist, cake artist, and food artist. She and her team—The Bah Hum Bakers—were the champions of Food Network’s “Holiday Wars” in 2019. Kim can currently be seen competing on Food Network’s ”Halloween Wars,” which can also be streamed on Discovery +.

Visit Kim at www.cakesbykimsimons.com.

Using a microwave, temper white chocolate wafers. Heat for 30 seconds, then for 15-second intervals. Temper until chocolate is 87-88 degrees Fahrenheit.
Using a microwave, temper white chocolate wafers. Heat for 30 seconds, then for 15-second intervals. Temper until chocolate is 87-88 degrees …
Stir the chocolate in between bursts to ensure it melts evenly.
Stir the chocolate in between bursts to ensure it melts evenly.

1. Using a microwave, temper white chocolate wafers. Note: Heat for 30 seconds, then for 15-second intervals. Temper until chocolate is 87-88 degrees Fahrenheit.

Pour chocolate into the mold. Swirl the mold slowly to coat the inside. Pour off excess and let harden.
Pour chocolate into the mold. Swirl the mold slowly to coat the inside. Pour off excess and let harden.

2. Pour tempered chocolate into pumpkin mold. Swirl the mold slowly to coat the inside. Pour off excess and let harden.

Carefully remove hardened chocolate from the mold. Temper more white chocolate and shape into a stem.
Carefully remove hardened chocolate from the mold. Temper more white chocolate and shape into a stem.

3. Carefully remove hardened chocolate from the mold.

4. Temper more white chocolate and shape into a stem.

Pour your favorite candy into the chocolate pumpkin.
Pour your favorite candy into the chocolate pumpkin.
Place the stem on top. Seal with tempered chocolate.
Place the stem on top. Seal with tempered chocolate.

5. Pour your favorite candy into the chocolate pumpkin. Place the stem on top. Seal with tempered chocolate.

Detail surface using clay tool and X-Acto knife. Paint and dust with edible colors. (I prefer The Sugar Art and The Sweet Chalet.)
Detail surface using clay tool and X-Acto knife. Paint and dust with edible colors. (I prefer The Sugar Art and The Sweet Chalet.)

6. Detail surface using clay tool and X-Acto knife.

7. Paint and dust with edible colors (I prefer products from Sugar Art and the Sweet Chalet)

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