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This Pumpkin Roll recipe is the perfect fall dessert! It’s a moist pumpkin cake with homemade cream cheese filling, decorated with a design of colorful fall leaves on the outside. With its gorgeous autumn pattern, this beautiful cake will be the star of your dessert table!
🍂 Make a gorgeous decorative pumpkin roll!
One of the beautiful things about rolled cakes is their simplicity. All you need to do is take a pumpkin sheet cake, add a bit of cream cheese frosting, a quick roll of the whole shebang, and you’ve got yourself a stellar dessert!
It’s a classic for a reason, and it’s hard to improve upon this fall dessert. And if you’re in the mood for more classic pumpkin recipes, don’t miss this Pumpkin Fudge and these easy 2-Ingredient Pumpkin Brownies.
However, let’s never forget the SugarHero motto: “Why not do more stuff to more things?” (Okay, I’ll admit…the motto could use some polishing up but it still applies!)
In the spirit of doing more stuff, learning new skills, and just plain old having FUN in the kitchen, and making even more pumpkin recipes, we’re going to fancy up the old-fashioned pumpkin roll!
In today’s recipe, I’ll teach you how to decorate one with some beautiful, completely edible autumn leaves to elevate it and make it worthy of plating even on the fanciest Thanksgiving table.
🖌Adding A Design To A Rolled Cake
To break down this cake, we’re going to tackle it in 3 parts:
- The piped design on the outside
- The cake itself
- The filling
You can make a very delicious pumpkin roll without the pattern! It’s completely optional. The design is gorgeous, but it also adds extra time, so feel free to skip and go straight to the cake recipe if you’d like.
If you’re looking for something faster and easier, scroll on down to the pumpkin roll instructions and forget the design part, or take a chance on a different pumpkin recipe, like these pumpkin chocolate chip cookies!
But, if you want to take this pumpkin roll to a whole new level and impress everyone at your next fall party, I highly suggest you stick around.
Step By Step Decorating Tutorial
For those who want to make pretty designs, this is where the fun begins!
Step 1: Choose Your Design
I based my autumn leaves on a free coloring page I found online (original source here). I’ve converted it to a pdf, so if you want to make the same design, click here to download my pdf pattern.
The cake needs to be made in a 15×10-inch jelly roll pan, so the design is divided into 2 pages, left and right. Print out both pages, and make sure you print them full size. Tape them together in the center, then trim the paper’s sides so it fits flush inside your 15×10″ pan.
Of course you’re also free to make your own designs! Something without too many fine lines or too much detail is best, at least for the first attempt.
Step 2: Prep Your Pan (Do NOT Skip This)
Making sure that your pumpkin roll releases cleanly from the pan is a huge concern, so pan prep is very important!
- Put the pattern template in your jelly roll pan
- Then, add a sheet of parchment on top.
- Spray the parchment and sides of the pan very well with nonstick cooking spray. I had the best results using baking spray (the kind with flour mixed in) and then wiping off the excess with a paper towel.
Step 3: Make Your Piping Batter
The pattern is made with a simple batter made from:
- Egg whites
It should have a medium consistency which means it should be thin enough to easily pipe, but thick enough to hold its shape and not run all over the place.
Step 4: Choose Your Colors For Your Piping Batter
Divide the batter into individual bowls, and mix each color separately. I used Americolor gel food coloring, and kept the colors fairly simple-just yellow, orange, red, and burgundy. I added a bit of Ivory to each color to deepen them and to give them more of a ‘fall’ tone.
Transfer each color into its own piping bag. You can either fit the bags with small round #2 tips, or cut off a tiny bit of the tip of the bag.
Step 5: Start Outlining Your Design
I tried a few variations of this pattern on a pumpkin roll cake, including just outlining the shapes, a mix of outlined shapes and filled shapes, and completely filled shapes.
The one that looked the best by far was when I outlined each shape and then filled it in completely with a contrasting color. You can experiment for yourself, but for my design, coloring in the leaves was the way to go!
To achieve this effect, pipe the outline of each shape, freeze the pan for 20 minutes to let the first layer set, then add the contrasting color on top. Don’t be afraid to mix colors, like the ombre effect you see in the maple leaves. Then remove the outline paper from underneath the parchment paper.
Step 5: Add the Cake Batter
When you have added the finishing touches to your design, it gets one more quick chill in the freezer, then the pumpkin cake batter is added directly on top of the pattern, and the whole thing is baked.
This is what the bottom of the cake looks like right out of the oven…
Isn’t that amazing? I’m really excited to see some of your designs. Tag me on Facebook or Instagram so I can see your pretty cake designs!
🎂 How To Make A Pumpkin Roll Cake
Whether you’ve created a pattern or not, the steps to rolling and filling the pumpkin roll are the same from here on out, so let’s get our rolling on!
When the pumpkin cake comes out of the oven, it is SO important to work quickly. If you wait until the pumpkin cools, you’re almost guaranteed to get cracks in your cake.
So, let’s get to it!
Roll Your Pumpkin Cake Like A Pro!
The most important part of a successful pumpkin roll is to roll up the cake while it’s hot, to encourage the cake to cool in that spiral shape.
- After flipping the cake out of the pan, peel the parchment off of the bottom and whistle in admiration at your mad piping skills (remember, you gotta be quick!).
- Flip it back around so that the bottom of the cake is resting on top of a cotton tea towel covered with powdered sugar.
Now, here’s the really crazy part: the cake is rolled up along with the towel!
The towel is a barrier between the cake layers to prevent it from sticking to itself. So really, don’t be shy with the powdered sugar on the towel. The more we can do to prevent the cake from sticking, the better.
Add The Finishing Touches
The cake needs to cool down enough so it’ll hold its rolled shape. This can be done on the counter, but you can speed up the cooling process by placing it in the refrigerator for 30-60 minutes. Once it’s completely cool:
- Slowly and gently unroll the cake flat once more
- Add a layer of cream cheese frosting all over the top of the cake, leaving just a small bare margin around the edge
- Once it’s frosted, roll it up a second time. This time, use the tea towel to guide the cake and encourage it to roll over on itself. The humble tea towel is really proving its kitchen worth in this recipe.
And finally–FINALLY!–the whole thing needs to chill once more to firm up so you can cut beautiful clean slices and wow your guests.
A cake roll without a chilling period is really more of a cake squish–and nobody wants a cake squish. Trust me.
Cut The Pumpkin Cake And Enjoy!
Once the pumpkin roll has been chilled a second time, it’s time to cut this baby up and serve it! To make perfectly sized portions:
- Take a cake knife and cut 1-1.5 inch slices as evenly as possible. You don’t want to cut too big of a piece but also not as thin. If it’s cut too thin, you really don’t get to enjoy as much of the cake all in one bite.
- Plate the slice of pumpkin roll cake and enjoy!
🥄 Simple Cream Cheese Frosting
So far, the pumpkin cake has gotten all of the attention, but the cream cheese filling is what really pulls this whole cake together! It’s a bit thicker and more sturdy than the typical cream cheese frosting, so that it can stand up to being sliced in a cake.
- It starts with a simple buttercream recipe made with butter and powdered sugar
- After the frosting is made, beat a bit of cream cheese until it’s free from lumps
- Finally, add the frosting to the cream cheese
I like doing it in this order (rather than adding cream cheese to the frosting) because it keeps its texture better, and is less likely to separate. The end result is a deliciously smooth, thick buttercream frosting with a light cream cheese taste.
Not too gloopy, not too tangy, not too cheesy…in short, it’s perfect!
💡 Tips and FAQs
Before you scroll down to grab the full list of ingredients and instructions from the recipe card below, here are a few frequently asked questions.
Why did my pumpkin roll crack?
One of the most frustrating things about making a cake roll is the possibility that the cake might crack.
This can be due to SO many different factors.
- Handling the cake too roughly
- Not working quickly enough so that the cake has started to cool
- Mercury in retrograde
- Bad kitchen karma…the list goes on.
Honestly, sometimes you can do everything right and you’ll still get a few cracks. It’s just a fact of baking life.
At the very minimum, I encourage you to watch your cake closely while it bakes to make sure that it’s baked in the center but not overdone. And while it’s baking, read the instructions very carefully and have everything prepped and ready to go as soon as the cake is out of the oven.
This will go a long way towards preventing cracks.
Can cracks be fixed?
With normal pumpkin cakes, my answer is almost always “just cover it with some whipped cream!” Unfortunately, that’s not as easy to do when you’ve created an intricate autumn leaf pattern on your cake!
So no, it’s not entirely possible to cover a patterned pumpkin cake that has cracked. If the cracks are towards the end, maybe slice off a few pieces and serve them on the side as if you meant to do it. If they’re in the center of the cake, serve your cake with a smile, remember that you’re amazing, and do as Julia Child said and never apologize for your cooking!
Can I make this patterned pumpkin roll cake in advance?
Yes, you can! There are two ways to prepare this pumpkin roll cake recipe in advance:
- Simply follow the first couple of steps in making the cake until you have rolled it for the first time. Leave it rolled and wrapped in plastic wrap and store it in the fridge. You can also prep the cream cheese frosting and store it in an airtight container until you are ready to put the whole cake together.
- The second option is to follow the entire step by step process and make the pumpkin cake (just don’t slice it yet!). You can follow the steps below on how to store and save this pumpkin roll cake until you are ready to serve.
Make-ahead and Storage Information
To properly store your pumpkin roll cake, wrap it tightly in several layers of plastic wrap. Then, store it in the refrigerator for up to 5 days, or the freezer for 2-3 weeks.
If frozen, keep it well-wrapped and let it defrost in the refrigerator overnight before serving.
If you need more pumpkin inspiration, check out my collection of pumpkin dessert recipes!
🧡 More Pumpkin Cake Recipes You’ll Love:
- Chocolate Pumpkin Mousse Cake
- Pumpkin Chocolate Chip Cake
- Layered Pumpkin Cake
- Pumpkin Bundt Cakes
- Cinnamon Swirl Pumpkin Pound Cake
Pumpkin Spice Hi-Hat Cupcakes
Don’t miss the step-by-step tutorial showing how to make a Patterned Pumpkin Roll – check out the web story here!
Patterned Pumpkin Roll
For the Pattern Batter:
- 1.5 oz unsalted butter, (3 TBSP) at room temperature
- 3 egg whites, at room temperature
- 2 oz powdered sugar, (1/2 cup)
- 3 oz all-purpose flour, (2/3 cup)
- Gel food coloring, I used Americolor Ivory, Egg Yellow, Pumpkin, Super Red, and Chocolate Brown
For the Pumpkin Cake:
- 3.3 oz all-purpose flour, (3/4 cup)
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 7 oz granulated sugar, (1 cup)
- 2 TBSP brown sugar
- 3 eggs, at room temperature
- 5.5 oz pumpkin puree, (2/3 cup)
- 1 tsp vanilla extract
- Powdered sugar
For the Cream Cheese Filling:
- 4 oz unsalted butter, at room temperature
- 6 oz powdered sugar, (1 ½ cup)
- ¼ tsp salt
- ¼ cup half and half, can substitute milk or cream
- 4 oz full-fat cream cheese, at room temperature
To Make the Pattern Batter:
- Combine all ingredients in a medium bowl. Blend with a hand mixer or stand mixer until the batter is smooth. Do not keep mixing after it’s blended, or it might start to separate.
- Divide the batter into 4 portions. Add gel food coloring and stir until you have 4 vibrant autumn colors. I used Americolor gels in the following combinations: Ivory + Egg Yellow to make yellow, Ivory + Pumpkin to make orange, Ivory + Super Red to make red, and Chocolate Brown + Super Red to make burgundy. Place the colors in piping bags fitted with a small round tip – I used a #2 piping tip.
- Place your design template on a 10×15-inch jelly roll pan, and place a piece of parchment over it. (Alternately, draw a design on the back side of a piece of parchment paper.) Spray baking spray or nonstick spray on the piece of parchment, and wipe it lightly with paper towel to remove excess.
- Trace the pattern with your batter. If you want to draw outlines with one color and fill in with another, draw the outlines first and freeze for 15-20 minutes, then add the filler color on top. Once your pattern is complete, freeze the pan for at least 20 minutes to set the batter. (Longer is okay). Then remove the outline paper by sliding it out from under the parchment paper. While the pan is in the freezer, make the pumpkin cake batter.
To Make the Pumpkin Cake:
- Preheat the oven to 350 F. Sift together the flour, baking powder, baking soda, spice, and salt in a medium bowl, and set aside.
- Place both sugars and the eggs in the bowl of a stand mixer fitted with a paddle attachment, and beat them together for 3 minutes until thick and light yellow. Add the pumpkin and vanilla extract, and mix until combined.
- Add the flour to the mixer, and mix on low speed just until combined. Scrape down the bottom and sides of the bowl with a spatula to finish mixing the batter.
- Scrape the pumpkin cake batter directly on top of the pattern you piped in the baking sheet. Smooth it into a thin, even layer. Bake for 16-18 minutes, until the cake starts to darken along the edges and it springs back when lightly pressed in the middle.
- As soon as the cake is done, it’s very important that you work quickly, while it is still hot, to get it out of the pan and roll it up. If you wait too long, it will mostly like crack.
- Once the cake is out of the oven, immediately run a knife around the edges to loosen it from the pan. Spray a piece of parchment or waxed paper with nonstick cooking spray, and place it on top of the cake. Put a baking sheet or cutting board on top of the parchment, and carefully flip the cake upside-down, so the top of the cake is resting on the cutting board. Remove the jelly roll pan and set it aside.
- Peel the parchment off of the bottom of the cake, revealing the design. Sprinkle the top of the cake liberally with powdered sugar. Take a cotton tea towel and sprinkle both sides with a generous amount of powdered sugar too, rubbing it into the towel. Place the sugared towel on top of the design. Put a cutting board or baking sheet on top of the towel, and once again flip the cake over—now the tea towel should be on the bottom, and the cake should be right side up.
- Remove the parchment from the top of the cake. Starting on the skinny edge, carefully roll the cake and the tea towel up together. Refrigerate the cake for at least an hour. It should be completely cool before you try to unroll it. If you try too soon, it will likely crack.
- While you’re waiting for the cake to cool, make the pumpkin spice filling.
To Make the Cream Cheese Filling:
- Combine the butter, powdered sugar, and salt in the bowl of a large stand mixer fitted with the paddle attachment. Mix them together on low speed, then gradually raise the speed to medium and beat it for 4 minutes, until the mixture is white and fluffy.
- Add the half and half to the bowl. Beat on low speed until it is incorporated. It is normal for the mixture to look separated (and, frankly, weird and chunky) at this stage. Once the liquid is mixed in, gradually raise the speed to medium and beat for another 1-2 minutes, until the frosting has come together, is smooth and glossy, and has a stiffer texture.
- Remove the buttercream from the bowl and add the softened cream cheese. Beat it with a paddle attachment until you’re sure it’s smooth and free of lumps. Turn the mixer to low and add the frosting to the cream cheese in 3-4 batches. Once all of the frosting is added, stop mixing and finish stirring by hand. Chill until you’re ready to assemble the cake.
- When the cake is completely cool, carefully unroll it. Be gentle, since it will want to stick to the towel. Some cracking on the top of the cake (the undecorated side) is normal. Spread the frosting in an even layer on the cake.
- Roll the cake up again, this time rolling it over itself and not the towel. Brush the top of the cake with a light layer of simple syrup or creamer to remove the extra powdered sugar and reveal the design. Wrap the cake in plastic wrap and refrigerate for at least 4 hours to firm it up and make it easier to cut.
- Cut the cake in 1-inch pieces and enjoy! The cake can be stored, well-wrapped, in the refrigerator for up to a week.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
Excellent pumpkin roll, easy to make and tastes sooo good!! Your instructions and video were fantastic and easy to follow. My only question is, the designs came out very firm in the cake and my cake only split some around the designs edges. The cake was cooked nicely and I used the gel food coloring, but not sure what happened. Do you have any suggestions?
Will definitely make again and looking forward to your holiday roll.
I had the same exact problem, I don’t know if maybe I made the patterns to thick? I’d love some feedback about this, any suggestions? I did a trial run before I make it for Thanksgiving, I’m absolutely going to make, so if I have a better outcome with the patterns I will let you know. Other than that absolutely delicious and really great instructions. Thank you!!!
Hi Krista, I’m sorry to hear that! My best guess is that the cake may have been overbaked or not rolled right away, both of which can cause cracking. I hope the next cake is more successful. Please let us know how it goes!
I want to make this! It looks absolutely gorgeous! I will be the star at Thanksgiving!
Thank you Christine! I’d love to hear how it goes if you give it a try!
This looks so pretty and simple to get a great result. I am curious if anyone has tried to use Wilson sugar cookie icing for the leaves? It would cut a step out but not sure if it would hold up the same on the final product… Going to make this for this Thanksgiving!
Hi Mari, I haven’t heard of anyone trying it, but I would love to hear how it goes if you give it a try! Happy Thanksgiving!
I made 4 of these to send as gifts this year since we weren’t going to be able to have Thanksgiving together. They came out beautifully!! The cake was moist and nicely flavored, it rolled easily without cracking. For the filling, I used the pumpkin spice flavored creamer. It made the filling very pumpkin flavored. It’s good, but for those who don’t love pumpkin I might skip this and use a French vanilla flavor. To make the four cakes it took eight hours. It was quite a bit of work but totally worth it! Thanks so much for the recipe!
Hi Charis, I’m so glad to hear that you made these and loved them. What a beautiful gift to give! I hope you had a wonderful Thanksgiving, and thanks for the feedback!
Love this decorative pumpkin roll. First time doing this. My next one will be better. Ty for this tutorial!
Thrilled to hear it, Ashley! I’m so glad you enjoyed it, and I’ll bet you nail it next time. 😉 Thanks for the feedback!
I made this last year and it was so delicious! Looking forward to making it again but with a Halloween design for a kids party! Quick question, the recipe I used last year- which I could’ve sworn was yours because I made this design (and instruction were great!) said to brush pumpkin spice creamer on top of the cake before serving. Did you remove this part, if so was there a reason?
Hi Julie, I did edit the recipe to make it more accessible because many because were unable to find the pumpkin spice creamer. If you have the creamer and want to brush it on the top of the cake go right ahead, it is delicious!
A new tradition every year for my mother and I to make around the holidays. Thank you for the delicious memories!!
Thank you so much Ann! I love to hear new traditions that involve baking!
I have made a similar cake for years,free hand drawing swirls with molasses,are you saying to leave printed regular paper under the parchment,will it not burn during baking?
Hi Lisa, after you freeze the pattern you can remove the regular paper from underneath the parchment paper. I just added a note to the recipe to clarify that step. Thank you for the feedback!
Since the design batter is a different consistency, it completely came apart when I rolled it – would definitely just use food colouring on some of the regular batter next time.
I’m sorry to hear you had trouble with the recipe. It sounds like the cake may have been overbaked or not rolled right away, both of which can cause cracking. I hope the flavor of the cake still came through!
Beautiful cake! I was so excited by the outcome. Great directions, I had success my first attempt.
Hi Lisa! I’m so glad you had success and enjoyed the cake! Thank you for your comment!
We loved making this cake and it worked perfectly. Is there anything to substitute the pumpkin puree to be able to make this for other times of the year? The spices could be easily changed, and so I was imagining lemon curd or a pudding? Trying to think of what would act similarly to pumpkin so we can use the recipe more often. Thank you.
Hi Martha! Unfortunately those substitutions will not work well with this pumpkin roll. However, this technique can be used with other swiss roll cakes, such as the Charlotte Royale Cake https://www.sugarhero.com/charlotte-royale-swiss-roll-cake/. You can start with this batter and substitute flavors from there.
Hi! So still follow the steps for the design from this recipe, but use the other Swiss roll recipe if I don’t want the pumpkin flavor?
Exactly! Let us know how it turns out 🙂
Thick applesauce works.
Thanks for sharing your success and tips!
Really beautiful thanks
Thanks Nanette! I’m glad you enjoyed it 🙂
Odd question- any suggestions for a Christmas version of something like this? I made this for Thanksgiving last year and loved everything about it!!! But I wanted to try and switch it up a bit and do something similar for christmas??? Thanks!
Hi Debbie! I have a Christmas roll in the works for this year! In the meantime, this design technique can be used with other swiss roll cakes, such as the Charlotte Royale Cake https://www.sugarhero.com/charlotte-royale-swiss-roll-cake/. You can also start with this batter and substitute flavors if you want!
I had a lot of the powdered sugar stick to the cake, obscuring the design. Did I just use too much powdered sugar on the towel maybe? I just did a practice version and I’m making this again next week, so I’m hoping for a better outcome. Cake is delicious though!
Hi Allie! It’s possible too much powdered sugar was used. The cake will appear quite “dusty” but should clear up to reveal the design after brushing the cake with simple syrup or milk and then allowing to chill before serving.
This came out so beautifully and rolled without issue, and this is my first rolled cake ever. Perfect instructions. The problem I have is that the powdered sugar from the towel really stayed on the roll when I did the final roll-up. Like to the point that it obscures the design and is just a white roll. I was expecting that cake would just sort of absorb it and it would become invisible, but it’s just….there…still. I wasn’t shy with the powedered sugar, maybe sifting a half cup or so over the towel, so I guess I overdid it. Is there any way to save that? I did this as a make ahead so I have time. Was thiking maybe wetting a pastry brush or something?
Hi Lori! It is possible you used too much powdered sugar. The cake will appear quite “dusty” but should clear up to reveal the design after brushing the cake with simple syrup or milk (allow to chill before serving). I would suggest using less powdered sugar if you have already attempted brushing the cake and the design still wasn’t visible. I hope this helps!
I made this for our extended family Thanksgiving gathering and it was a huge hit! Everyone LOVED it and commented on both the look and the taste. At the end of the day they were clamoring over who got the last slice! I am now expected to bring it again this year, but to be better prepared I plan on making two lol. Thank you so much for the wonderful recipe and decorating guide!
So happy to hear everyone enjoyed the Patterned Pumpkin Roll! Thank you for sharing!
My picture peeled when I rolled cake also it cracked
Hi Regina, my best guess is that the cake may have been overbaked or not rolled right away, both of which can cause cracking. In addition, make sure you allow the cake to chill for at least one hour in the refrigerator before unrolling, as that can also cause cracking. I hope this helps!
I saw this stunning pumpkin roll on Google & just HAD to try it. I’m not the most creative, but your step by step explanations made me feel confident. And, voila, a pretty gift to give my friend for Thanksgiving. Thanks bunches!
Awesome! I’m so glad you found the instructions helpful!
I made it this for thanksgiving and everyone loved it! The cake is sooo soft and fluffy and the frosting is delicious! 100% will make again
Thanks Deanna! This cake is definitely a winner, it’s both tasty and beautiful!
Hi Emily, thank you fir the wonderful recipe. I made a few and gifted to people 2 years ago. Everyone loved it. I want to make this again this time. Is there a substitute fir egg whites for the pattern? Please let me know.
Hi. I wish I could be more helpful but I don’t recommend substituting the egg for the pattern. I know you love this recipe (and we love that you love this recipe!) but it might be easier to find a recipe that is already vegetarian friendly. I would hate for you to go through all the effort of making this as a gift and not have it turn out how you’d like it to be. If you decide to try an egg substitution in the recipe, I’d love to know how it turns out for you. Good luck and feel free to reach out if you have anymore questions.
Wonderful recipe!! Made it a few times and always successful. Thank you for sharing this awesome cake.
Hello Praisy! I’m so glad you’ve enjoyed this recipe. It’s one of my favorites. It’s almost too pretty to eat . . . almost! LOL.
This was the first cake roll recipe I had ever tried and it came out perfect on attempt number 1! I’ve made it plenty of times since then and I never have any issues with it. I usually make it without the pattern for timing but it is delicious and beautiful with or without it. The only change I make to the recipe is to use pumpkin spice flavored creamer instead of regular half & half in the filling for that extra fall flavor!
Hi Sara! Thanks for sharing your creamer variation. That sounds delicious. I love how many awesome creamer flavors are available now. The possibilities are endless…
I love this recipe! Would there be any store bought icing that would work for the design? I will be making a batch of these for a fundraiser and needed to save some time.
Hi. Great question. You are welcome to use your favorite store bought frosting as the filling. That will save you a little time. I don’t recommend changing the cake batter or the colored patterns, though. All the best!
Turned out great on my first “test run” so will be making it again for Thanksgiving. My question is: because the hand decorating of the pattern takes SO LONG, how far ahead can I do this step? Thanks!
Hi Jan! I’ve never actually tried making the pattern far in advance of the cake. I think a few hours would probably be fine but a few days might be problematic. My initial concern is that the pattern might dry out or crack, making it hard to roll. It would taste good no matter what but might not look as pretty. If you decide to try it, I’d love to know how it goes for you.
I tried this for Thanksgiving this year. It looks beautiful even though I had a lot of trouble getting the Pattern Batter to be the right color. I also had a lot of trouble with it breaking but it still baked well even though broken. Someone asked if you could use frosting instead of the Pattern Batter. I tried it with my acorns on the pattern & I can say NO it does not work. The frosting literally melted & left a hole in the cake. Otherwise it is very good but time consuming!!
Hi Gay. Thanks for sharing your experience with this recipe. Getting the color right can be tricky. I’m glad you were pleased with the end result. And, thanks for sharing what happened with the regular frosting. I’m sure that will help other readers. All the best!
The cake is delicious, except for the leaves detail. It has a weird flavor and texture.
It also separated from the pumpkin roll causing the cake to crack all around the detail.
I suggest using a white cake mix for the detail. Add 3 oz of vanilla or white chocolate pudding, (one pkg) 2 egg yolks (in addition to the eggs the mix calls for), and, replace milk with water. This will thicken up the batter for piping. Set in the refrigerator for a few hours to thicken further.
Let cake to room temp. Do not refrigerate as recipe says. Cold cake cracks.
Last night I would have given this roll a 4 because it was beautiful but it cracked. Today I tasted it and want to give it a 10. Oh my goodness. I’ll figure our the rolling issue. This cake is worth the effort.
Hi Jill! The flavor is so good, right?!? I’m sorry about the cracking. Here are my basic tips for preventing cracks: be careful not to under or overbake the cake, make sure to roll it right away and allow the cake to chill 30-60 minutes in the refrigerator before unrolling. I’d be happy to help you troubleshoot more if you want to give me more information. You can email me directly at email@example.com.