I am making a 3D bundt pan pumpkin cake for my sisters wedding rehersal dinner on Thursday. I have seen so many wonderfully iced pumpkins in the Thanksgiving gallery. Here is my dillema(sp). I was going to cover with fondant, but most of the cakes are done in only butter creme. H ow do I get my butter creme to look that smooth. I really liked the one done by TexasSugar. I like thr butter creme look better than the fondant.
If you use a crusting buttercream, all you have to do is let the icing crust a bit and then use the Viva method. (Carefully lay a Viva paper towel, which has a smooth surface on the icing and gently rub with your fingers to smooth the icing.)
You want to be sure, though, to have the icing thick enough that it can be smoothed to a pretty even, almost spherical shape. Then, you'll have to use a dowel or something similar to make the grooves in the pumpkin.
At least, that's how I did it.
Awww! 
Mine was buttercream and I just used the viva paper towel method like Redpanda explained.
Pumpkins aren't perfect so don't get hung up trying to make it so. Most pumpkins in nature have a flat dirty side. 
Thank you TexasSugar! If mine looks just a 1/4 as good as yours I will be happy.
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