Sparkling Pumpkin Flower Holder Centerpiece Recipes

DECORATIVE CENTERPIECES PUMPKIN PATCH CENTERPIECE

Steps:

• Preheat the oven to 350 degrees F. Spray both large and small cake pans with nonstick cooking spray, coat with flour, and knock out the excess.
• For the cake: Combine the cake mix with the pumpkin puree, oil and eggs. Using a hand mixer, beat on medium until well incorporated, about 3 minutes. Using an ice cream scoop, fill 6 of the the mini pumpkin pans 2/3 of the way to the top. Fill the unused cups with water so the pan doesn't burn. Pour the remaining batter into the large pan, 2/3 of the way up the sides. Bake the small pans until the tops are golden brown and a toothpick inserted in the center comes out clean, 10 to 12 minutes. Continue to bake the large cake until browned and toothpick inserted in center comes out clean as well, about 30 minutes. Remove from the oven and, once cool enough to handle, invert onto a wire cooling rack to cool completely.
• Slice the tops off of each cake so that it is flat. Spread about 1/4 cup of the frosting on the cut side of the large cake. Place the other cake half on top of the icing to form a large pumpkin. The icing will act as glue and hold the 2 halves together. Repeat the process with the smaller cakes using 1 tablespoon of frosting per cake set.
• For the fondant: In a large bowl with a hand mixer, beat together the confectioners' sugar and pumpkin puree. Slowly add water by the tablespoonful until a very thick but pourable consistency is reached. Color the fondant orange with a few drops each of red and yellow food coloring. Put the icing in a resealable zip top bag. Place the cakes on a wire cooling rack fitted in a sheet pan. Snip the corner the zip top bag and start to squeeze fondant over top of cakes, allowing to drip down the sides. Let the fondant dry before inserting the stems.
• For the stems: Wrap the cork with the green raffia. Insert a toothpick half way into the cork. Insert into the top of the large pumpkin. Cut the soldering wire into 6 (6-inch) pieces and fold each piece into thirds to form one thick piece about 2 inches long. Wrap with raffia and insert into the top of each small pumpkin cake.

SPARKLING PUMPKIN FLOWER HOLDER CENTERPIECE

Steps:

• Cut off the top of the pumpkins, remove the insides, and dry out each Pumpkin thoroughly using a paper towel.
• Cut off the base of each plastic carton 3 inches from the bottom (or small enough so that the base of the carton will invisibly fit into the pumpkin).
• Cover the outside of the pumpkin with Modge Podge using a paint brush.
• Place glitter in a bowl and roll the pumpkin around in the glitter until it is sufficiently covered in sparkle.
• When the pumpkins are dry, place a bundle of cropped flowers in the middle of each one.
• Stagger in the center of your table, or down the center of a wooden tray.

HOLIDAY SPARKLING FRUIT CENTERPIECE

Steps:

• Line 2 baking sheets with parchment paper.
• Fill one mixing bowl with superfine sugar.
• Keep second one to catch excess sugar.
• Place jelly into microwave safe bowl, heat on high for 2 minutes.
• Stir and microwave another minute or until melted (watch carefully).
• Using the fork, pierce the fruit on the bottom securely.
• Using the pastry brush paint the jelly one at a time onto the fruit (reheat jelly as it cools). Hold the freshly painted fruit over the sugar filled bowl.
• Using the spoon sprinkle the sugar over the fruit until coated.
• Use the empty mixing bowl to shake off excess sugar and not soil the first bowl. Place sugared fruit on parchment to dry about 45 minutes.
• Lightly coat nuts with remaining jelly and roll in the second sugar shake off bowl adding more sugar if needed, remove with fork and dry with the fruit. Arrange fruit and nuts on cake stand or platter, building as high and creative as you wish. Place mint, parsley or your choice of greenery in and around the centerpiece. Lightly dust the tops of the fruit and some of the greenery (mint etc) with powdered sugar as if newly fallen snow.