Jack-o'-Lantern Cake All the rave reviewers here for this cake must be much more creative cooks than I am. I decided to comment as a cautionary tale. Be sure to watch the video completely and it will give you many vital tips I did not have. The fluted pan I own is a short one. There was no way to lightly trim my cakes to create a smooth sided, round form. I would definitely use the casserole bowls for baking as shown in the video, *not* a Bundt pan. Because of this, I ended up trying to make two "pumpkins" from my two cakes. The BC video tip for smoothing the frosting using waxed paper would have been extremely helpful. I don't think the "ridges" shown in the photo came from the way they made the cake on there. The picture above appears to show piped on ridges. I tried piping, using the same canned frosting in a zip lock bag. The piping would not stick to the already frosted sides of the cake as I reached the bottom of the cake. It ended up globbing and smeared or cut off too soon. My biggest problem? I could not find green fruit roll ups anywhere locally. I didn't realize I'd have a problem finding those. I ended up buying some candy corn to use as the face. Try finding candy corn the day before Halloween! The proportions weren't right either. For the leaves, I bought real mint leaves. Which is actually cheaper than a box of roll ups, but are really too fancy and delicate to go with the rest of the look. I was able to find green colored cones. Yay -time saver! Without the frosting on it, it didn't look very stem-y and the cone also flaked onto my frosting. Be sure to shake the cone out well before using! Neither of the resulting cakes looked good enough to take to a nice, Halloween party as I planned so my family and co-workers got the treat. They tasted fine, of course. It was a learning process. I probably will not try it again. But at least I learned some handy tips for future cake frosting.