Cinderella sugar pumpkin dessert bowl
Author: 
 
Ingredients
  • 8 sheets gelatine (gold strength)
  • ½ cup plus 1 tbsp cold water
  • 7 cups icing sugar
  • 1 cup corn starch/corn flour
  • royal icing (optional--used to glue sugar pumpkins together if desired)
  • spray oil
Instructions
  1. In a 500ml glass measuring cup, pour in the cold water, and place in the gelatine, making sure it's covered. Break into smaller pieces if required.
  2. Leave for 5 minutes.
  3. Meanwhile, into your mixer, sift together the icing sugar and the cornflour.
  4. In the microwave on high for about 1 minute, heat the gelatine and water. It should be bubbling like it's boiling.
  5. Quickly pour into the mixer and incorporate as much as possible.
  6. When your mixer refuses to mix any more, place the mixture onto your clean counter. Bit by bit, keep kneading until all is mixed and smooth. You can keep them separate in large bowls, but keep them covered.
  7. If it cools too much to knead, place in microwave for a maximum of 10 seconds.
  8. Spray the pumpkin containers with oil well.
  9. Take a large ball, slightly larger than a tennis ball, heat for a few seconds so it's mouldable, make into a smooth ball, and press into a pumpkin mould.
  10. Using your fingers, press down into the middle, pushing into a bowl shape. Any excess, tear off and smooth the tops.
  11. Set aside for several hours to harden.
  12. Turn over and tap out the sugar pumpkins.
  13. Use royal icing to seal the top and bottom together if required.
  14. --Troubleshooting
  15. Make sure you oil the pan well before you press in the sugar, otherwise good luck to you getting them out! Even with the oil you might have a bit of a struggle. If they aren’t popping out easily, pour boiling water into your kitchen sink, just shallow enough so the base rests into it. Leave for a minute or two, then turn them upside down onto a clean tea towel on the counter and give them a bang to pop them out.
Notes
PRODUCTS USED
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I followed the recipe in the book The Art of the Confectioner: Sugarwork and Pastillage

Nordic Ware Platinum Collection Pumpkin Patch Pan
Recipe by In Literature at https://www.inliterature.net/food-in-literature/sweets-and-candies/2015/03/cinderella-sugar-pumpkin-dessert-bowl.html