I Accept

We use cookies to ensure you get the best experience on our website. By continuing to browse the site you accept the use of cookies as outlined in our Privacy Policy.

You are here: Recipes > Autumnal Tree House Cake

Autumnal Tree House Cake

This is a very colourful autumn cake with a hint of Halloween. The tree house style cake is a popular design and great for birthdays or themed parties like Halloween.

Recipe by Bev Pettiford

Uploaded by

Time to make

Skill Level



15 people

Baking ingredients

  • 9 eggs
  • 18 oz butter
  • 17 oz self raising flour
  • 18 oz caster sugar
  • 2 tsp baking powder
  • 1 oz cocoa powder

Decorating ingredients

  • 500 g butter
  • 1 kg icing sugar
  • 25 g cocoa powder
  • 4 tbsp milk
  • 250 g Renshaw Lincoln Green Ready to Roll Icing
  • 250 g Renshaw Teddy Bear Brown Ready to Roll Icing
  • 250 g Renshaw Yellow Ready to Roll Icing


Step 1

Mix together your baking ingredients and use half to bake 3 x 6" chocolate sponges at approximately 160°C / 140°C for fan oven / gas mark 3, for 35 minutes

Step 2

Mix together your decorating ingredients (butter, icing sugar, cocoa powder, milk) to fill and cover the cakes.

Step 3

Once your sponges have bakes and cooled, stack together with a little chocolate buttercream then shape to make a tree trunk. Cover the trunk with two thirds of the chocolate buttercream using a small pallet knife to create a bark effect.

Step 4

Cover a 6" or 8" cake drum in green icing by kneading the icing well until pliable and no cracks appear in the surface, rolling into a circle bigger than the board, and sticking it down with a little cooled boiled water.

Step 5

Use the remaining half of the cake batter to bake a 6" cake in a half ball pan, same temperature for 40 minutes. Once cooled, slice across to form two layers and fill and cover with the remaining buttercream. Place this on a 6" cake card to support this tier then place on top of the trunk using the buttercream as the glue (no need to use support dowels as this is a fairly small cake).

Step 6

Knead Renshaw Yellow Ready to Roll Icing until pliable and roll out on a surface lightly dusted with icing sugar. Using a large maple leaf cutter, cut 20 leaves from the icing. Colour all leaves in red, green, brown and orange edible tint dusts using a dry brush. Place leaves on roof starting around the bottom edge, overlapping in layers until you get to the top.

Step 7

Use Renshaw Teddy Bear Brown Ready to Roll Icing to make a door, stepping stones and chimney. Use red, orange, white and green icing for any remaining decorations such as flowers, vines, pumpkins or anything else you'd like to add.