Pin Reaper: stickgirl390
Twitter: @stickgirl390
Original Inspiration: http://www.pinterest.com/pin/257338566179248057/, via http://www.sheknows.com/food-and-recipes/articles/975551/pumpkin-pound-cake
What I Did: The concept of “half baking” the pumpkin shape resulted in squishy bread that wouldn’t cut-out easily. Also, my cookie cutter was too big 
My Result:
Next Time I Will: I would avoid this project. I don’t know how it worked in the first place.
I think that some projects, like women’s bodies in media, are photo shopped or doctored up. The successful one looks like a stencil filled with either cinnamon or some kind of food coloring…the “fail” looks like banana bread. Don’t beat yourself up on this fail…just try to have a keen eye before attempting something on Pinterest…lots of great ideas to be found…I just really think that some of them are too good to be true.
Did you make a pound cake? The post calls for pound cake, I think this idea would only work with a denser cake like pound cake
http://i208.photobucket.com/albums/bb42/Mend_2/1463146_10152595735726564_1410845218_n.jpg
there was my attempt at this. slightly under cooked, didn’t realize it until i cut it open. my pumpkin bread wasn’t really mushy when i cut it. they also say to chill it so that the slices are firm while you cut the pieces out.
it at least wasn’t a fail for me.
You should always freeze your cake if you’re going to cut it into shapes. I Am Baker is the queen of this! An example: http://iambaker.net/countdown-cake-tutorial-surprise-inside-cake/
Witch craft obviously
I remember spending most of my fall break trying to make this!!! I went to at least 6 different sites searching for the perfect pumpkin cookie cutter (eventually found at Walmart) and then being so frustrated when the inner pumpkin bread portion came out either too dry or soft. Ended up trying this 3 times and each time was a disaster!
Is that pound cake that you used?
It doesn’t look like. I would suggest always using the type of cake they suggest because otherwise you run the risk of variations in baking which could result in fails.