Free UK delivery on orders over £40

Pumpkin Patch Traybake

Serves: 12Category: CakesSeason: AutumnRecipe Course: Dessert   Machine: Cooking MachineTotal time (min.): 70
pumpkin-patch-traybake.png pumpkin-patch-traybake.png

A quick pumpkin tray bake topped with cream cheese frosting decorated with mini pumpkins. Another tasty recipe to use up that leftover pumpkin from Halloween pumpkin carving. Make a pumpkin puree before you begin by blending 200-250 g steamed or cooked pumpkin with about 60-100 ml of water until smooth - any excess puree can be frozen.

Ingredients

Tools

Method

  1. Pre-heat oven - 160°C
  2. Grease and line a clean rectangular pan with parchment paper
  3. Attach the Creaming Beater
  4. Add light brown sugar, vegetable oil, egg, pumpkin purée and vanilla extract to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted - 1 min, Speed 2
  7. Then add plain flour, baking powder, ground cinnamon, mixed spice and salt to the Cooking Chef XL Bowl
  8. Mix with splashguard fitted - 10 sec, Speed Min
  9. Mix with splashguard fitted then scrape bowl - 30 sec, Speed 2
  10. Mix with splashguard fitted - 20 sec, Speed 2
  11. Transfer the mixture into the prepared pan
  12. Bake - 25 min, 160°C
  13. Remove from oven and let cool - 20 min
  14. Turn out onto cooling rack until completely cool
  15. Add butter, icing sugar and vanilla extract to the Cooking Chef XL Bowl
  16. Mix with splashguard fitted - 30 sec, Speed 2
  17. Then add cream cheese to the Cooking Chef XL Bowl
  18. Mix with splashguard fitted - 20 sec, Speed 2
  19. Cover the top of the cake with the cream cheese frosting
  20. Add butter, icing sugar, milk, vanilla extract and salt to the Cooking Chef XL Bowl
  21. Mix with splashguard fitted - 1 min, Speed 2
  22. Divide mixture between 3 small bowls
  23. Add orange food colouring and blue food colouring to the small bowls
  24. Mix until combined
  25. Transfer mixture to 3 piping bags
  26. Pipe the pumpkins in varying sizes in clusters all over the top of the cake
  27. Clean Cooking Chef bowl
  28. Attach the Creaming Beater
  29. Add dark chocolate to the Cooking Chef XL Bowl
  30. Heat with splashguard fitted until melted - 10 min, 60°C, Stir 1
  31. Let cool slightly
  32. Transfer chocolate to piping bag
  33. Pipe little spots or strands for the pumpkin stem
  34. Chill in fridge - 20 min
  35. Serve

Home  >  Recipes