Need Flavor Combination Ideas!!!!!
Decorating By KatieTaylor77 Updated 4 Oct 2006 , 7:47am by mthiberge
I finally decided that I am going to to 3 seperate cakes for my moms birthday, and use my new set of silver cake plates to display them. So far, I'm doing a 10 inch round spice cake, apple filling with buttercream. The second one will mostl likely be an 8 inch round chocolate with peanut butter and chocolate buttercream.
The question I have is this: I just bought the great pumpkin pan at Williams-Sonoma. Since the party is a fall-theme . . . I'm really tempted to make a pumpkin spice cake in that pan for the last cake. However, will it look stupid? I want to use the pan so badly but I'm afraid of making it look horrible. If I don't use that pan, I might just do a small pumpkin cheesecake or a white cake . . .
HELP! I can seriously use some input here!
I'm worried about having enough cake if I did them all as pumpkins . . . the pan I have doesnt make a very large cake. Plus, my mom has been combing through CC for a while now and I let her pick out what she wants me to do. I always try to make her birthday special and make a cake for her, but for her 50th I am going full tilt. So unfortunately, all pumpkin shaped won't work because I already opened my big mouth and let her pick.
I'd love your recipe for cinnamon buttercream . . . . and sadly enough, I have to admit . . . . I gave in and got the mini-pumpkin pan, great pumpkin pan, and the mini-pumpkin cheesecake pan at William Sonoma today . . . I'm in trouble for sure! 
Sounds to me like you're all set!! Or you own stock in pumpkin pans...
-1lb butter
-4cups icing sugar
-3 to 4 Tbsp water
-1tsp vanilla
-1Tbsp cinnamon
mix butter until fluffy, slowly add in sugar, water and vanilla. Mix until well incoporated. Mix in cinnamon on low speed.
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