I am going to make a pumpkin cake and I want to airbrush it to make it look like it is carved.
1st question - What is the best way to airbrush the pumpkin to make it appear real? What colors should I use? Should I tint the MMF first and airbrush the crevaces of the pumpkin? How can I make the pumpkin look carved? Should I paint under the MMF yellow and actually carve the top of the MMF?
2nd question - would you recommend using a bunt pan for this one?
I made a pumpkin shaped cake last week and I used 2 pyrex bowls of the same size to create the pumpkin. I carved a v canal down the sides to give it the shape of a pumpkin and then dusted the crevises. (Hope that makes sense) 
There is a pic of this cake in my photos. HTH
Vickey
If wanting to airbrush it with the carved face in it, I would say to color your fondant, the innermost/fleshy portion of the pumpkin. Pin facial/areas to 'carve' template pieces in place. Then, airbrush with the external color and darker shade(brownish) for crevices. Remove template pieces outline with a slightly darker shade both on the innermost and outermost depths of the 'carved areas...
On one of the Food Network Cake Challenges, Broween Weber "carved" the features into a globe (or maybe a pumpkin - trying to remember which.) Anyway, I think she used thick layer of buttercream and covered with fondant and then basically used her fingers and tools to model in the features. I think it would be fun to try that technique.
I made a pumpkin cake last week and I think this is the type you are looking for: http://zacocakes.blogspot.com/2010/10/jack-o-lantern-cake.html
Read down my post to see how I did it. Good luck!
It is one of the most favorited recipes on CC. I don't remember which one, and I didn't use any measurements, but what I did was:
slowly melt about half a bag of mini mashmallows over stove, I also threw in about 1/4 cup of semi sweet chips (but I think it would have been better to do that after the MM were melted)
oh and I added a bit of dark corn syrup to help it mix...maybe 1-2 tbspn
once all melted I added about 1/4 hershey's dark baking cocoa, then black wilton dye...maybe 1/2 tspn
when it looks like tar it's ready to have the powdered sugar (I just keep adding till I get the consistency I like)
Then I wrapped and stored in fridge for a few hours. Zapped for 8 seconds on low power in the microwave and it was the best fondant I had ever made!
Sorry I don't have measurements!!
I had read online that the only way you can get black fondant is to buy it. NOT TRUE!
I actually was looking at this video the other day. There is a Part I and a Part II to it.
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