Pumpkin Patch Cake


Impress friends and family with your brilliant baking this Halloween and recreate this spooktacular Halloween inspired Pumpkin Patch Cake by McKinney’s & Catherine Fulvio. This scarily delicious cake is perfect for your little ones ‘fright-night’ party this Halloween. In just a few easy-to-follow steps, you and the little ones can recreate this master piece during the midterm break.



Serves 12 to 15 slices



For the cake

220g McKinney’s caster sugar

200g softened butter

5 eggs

1 tsp vanilla extract

400g plain flour, sieved

2 tsp baking powder

About 50ml milk


For the buttercream

450g McKinney’s icing sugar

220g softened butter

1 tsp vanilla extract

1 orange, zest only

60ml milk


For the pumpkins

200g McKinney’s rollout icing sugar

Orange colour paste

Green colour paste

200g blueberries, washed


To prepare the cake

Preheat the oven to 190°C/fan 170°C/gas 5. Line a 15cm cake tin and a 23cm cake tin with baking parchment.

Place the McKinney’s caster sugar and butter into a bowl in the mixer and whisk until pale and fluffy.

Add the eggs, one at a time, whisk after each addition.

Add the vanilla extract and fold in the flour and baking powder.

Pour into the prepared tins and straight into the oven. The 15cm cake will need about 20 minutes while the baking time for the 23cm cake will be approx. 30 minutes.  Check that the cakes are done by inserting a skewer and it should come out clean.

Leave on a cooling rack.

To prepare the buttercream & decorations

Place the McKinney’s icing sugar, butter and vanilla and orange zest into the bowl of the mixer and beat until light and fluffy, adding some milk.

To make the pumpkins

Colour some of the rollout icing sugar with orange colour paste.

Shape about 24 balls of rollout icing sugar (different sizes), press the centre down slightly, and use the tip of a skewer to make indentations down the pumpkin.

To make the leaves, colour some McKinney’s rollout icing with green paste and shape little leaves for the on top and leave to dry although it will remain slightly soft.

To assemble

Slice each layer in half lengthways.

Place a cake layer on a cake stand, spread 1/4 of the buttercream onto the layer and sprinkle 1/3 of the blueberries over.

Continue layering the end with buttercream. Pipe around the edge.

Arrange the pumpkins and leaves over the cake, serve and enjoy.


You can find some more McKinney’s Sugar recipes on their facebook page or on their parent website Nordzucker.


BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.