How To Make Cute Buttercream Pumpkins
Hi friends! Are you glad that the fall season is around the corner? We have maybe a few weeks left of summer weather before we get our first real cool front! Today, I’ll be sharing how to make fun buttercream pumpkins using a 1M Wilton piping tip. It is super easy! I saw this cake technique on Cake by Courtney and Baking Butterly Love websites and I also shared buttercream pumpkin cake inspiration last year. Read on for a list of supplies, instructions, and a video on how to make buttercream pumpkins. I hope you enjoy it!
Buttercream Pumpkins Tutorial
Materials Needed To Make Buttercream Pumpkins
- 1M Wilton Piping Tip (2-3 tips depending on how many colors you are using)
- Wilton 4 Piping Tip (for vines)
- Wilton 18 Piping Tip (for stems)
- Wilton 352 Piping Tip (for leaves – optional)
- Disposable Piping Bags or Reusable Piping Bags
- Gel Food Colorings (I used Americolor gel colors: orange, ivory, and a custom mix for burgundy. I used a pink as the base and added several drops of red, blue, and crimson from Wilton Color Right food coloring set. I am not able to give you the exact amount of drops since you’d have to experiment and see if you like the color. I believe I used about 15-20 drops of pink, then added about 5-10 of each color and let it develop for an hour. Chefmaster has burgundy wine and Colour Mill has Burgundy but I have not tried them yet.)
- Cake Scraper (I used NY Cake scraper)
- Gold Luster Dust or Fancy Sprinkles 24 Karat Gold Luster Dust (CAKEINSPO15 for a 15% discount!) (Optional)
- Wilton Paintbrush (Optional)
- Sprinkles (Optional) (I used Harvest Blend from Sprinkle Pop)
Instructions
Scroll down for the video.
- Cover your cake with the main color
- Smooth the cake with a scraper
- Mix a small amount of gold luster dust with a bit of vodka and make sure there is enough liquid
- Dip the brush and flick the brush towards the cake
- Separate the remaining buttercream in three bowls (for three colors) and for the vine and stem colors (green and brown). You do not need a lot of buttercream for vine and stems.
- Mix them with the desired colors and fill the piping bags with the 1M tips
- Pipe upwards in three strokes (try to do it in a pumpkin shape)
- Pipe a stem in an upcurved motion using the piping tip #18 with brown buttercream
- Pipe the vines using the piping tip #4 with green buttercream
- Repeat with other pumpkin colors
- For the border, use a 1M piping tip, pipe a short and small buttercream in a horizontal way. Overlap the previous buttercream with alternate colors.
- Add sprinkles on the top if desired.
Thanks so much for following along! I hope this tutorial was clear and easy to understand. I apologize for the black background in the video. I forgot to film in the landscape with my iPhone. I usually film with my DSLR camera. Until the next time! Please let me know if you have any questions or comments!
Absolutely beautiful cake. How did you make the burgundy color?
I was playing around with the colors using pink, red, blue, and crimson with the majority of the pink as the base. I added several drops of red, blue, and crimson and let the buttercream develop. It isn’t really an exact color recipe, though. You’d have to experiment with the colors. Also, there is burgundy by several companies such as chefmaster or colour mill. Thank you for visiting!
I just updated the details above to include the gel colors I used! Thanks so much.
Do you have the butter cream recipe? My butter cream pumpkins started to slide off a little bit, or any tips on how to prevent this? I love the design so much, I’m using it for my baby shower
Hi Tara! I am thrilled that you love this design! I either use the American buttercream from Chelsweet or easy buttercream frosting from Sugar Geek Show. It sounds like your buttercream may be too soft.