• Place your Double Savarin Flexipat® Tray on the top of your medium perforated baking sheet. 
• Preheat oven to 350F/180C.

ALMOND CAKE PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a mixing bowl, whisk the eggs and sugar together. Add the cooled butter, vanilla bean paste and almond flour. Mix until combined.
• Pour half of your batter into each well of your Flexipat®.
  

BAKE!

• Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 22min). It is ready when the toothpick inserted into the center comes out clean.
  
• Once your Almond Cake is out of the oven, let it cool down completely in the mold before unmolding.

ASSEMBLY

• Before assembling both cakes together, using your knife shave the tops to make it even. Then, on your serving platter, place the two flat ends of your cakes together to create your pumpkin.
• Split the frosting into two separate bowls. Microwave the first bowl for 10 seconds. Add the orange food coloring and use your mini whisk to combine. Pour your orange frosting on top of your pumpkin and around.
• Now Microwave the second bowl for 10 seconds. Add the green food coloring with the gold dust, and use your mini whisk to combine. Dip your ice cream cone to coat it all around using toothpicks or a knife to help you. Then, place it at the center of your pumpkin.