One of my biggest hits for the Halloween season is definitely the Kitty Cat Pumpkin Cake. It’s truly a work of art in the form of a sweet treat, resembling a spooky pumpkin lantern with a mischievous cat peeking out. It sits on the table like a masterpiece, ready to leave my guests in awe. Want to make your own? Let’s scroll down!

Why We All Love This Kitty Cat Pumpkin Cake
It’s a show-stopper at any Halloween party. Ditch all the scary carved pumpkins that take so much elbow grease! Let me introduce you to a stunning and EDIBLE pumpkin lantern. The contrast between the yellow-orange pumpkin and the black cat steals the spotlight. The ghostly pumpkin adds a creepy touch, while the playful, lazy cat softens the vibe with its whimsical look. I couldn’t ask for more from a Halloween treat!
You don’t need many ingredients for this cake. Despite its sophisticated appearance, the cake calls for only some basic ingredients. Just prepare a base cake, meringue buttercream, colored fondant, and utensils for shaping.
![]() | 3-D Ball Pan |
![]() | Fondarific Yellow Rolled Fondant Icing-8oz |
![]() | Fat Daddio’s Black Rolled Fondant Icing – 8oz |
![]() | Fat Daddio’s White Rolled Fondant Icing – 8 oz |
![]() | Orange Paste Color – 1 oz |
![]() | Luster Dust – Copper – 2g |
![]() | Paintbrushes – Set of 5 |
![]() | 10″ Round Silver Drum – Set of 2 |
![]() | Covered 18G Dark Green Wire-Set of 50 |
![]() | 4″ Tapered Offset Icing Spatula |
![]() | 9 Large Plain Tube Tip |
![]() | 12″ Disposable Decorating Bags -Set of 12 |
![]() | Flower Leaf Veining Tool |
![]() | PME Sugar Craft Knife |
The recipe requires a bit of handiwork but promises a lot of fun. Sure, we have to sweat a bit to craft the pumpkin and the cat. But trust me, there’s no rocket science here. Even my little daughter can help me out (let me tell you this: she crafted the adorable cat herself!).
7 Steps To Make Kitty Cat Pumpkin Cake
Step 1. Prepare the base cake
First things first, we need to bake a sponge cake in a ball pan. Let it cool down a bit, and stash it in the freezer to firm up.
While the cake is in the oven, whip up some meringue buttercream. This makes it easier to craft the details and acts as the glue between the base cake and the fondant.
Step 2. Craft the board
Let’s get hands-on with some fondant magic! First up, grab about 1 ½ lb. of white fondant and tint it with orange paste until you get a perfect medium orange. My daughter loves helping with this part.
Once it’s beautifully tinted, wrap it tightly and set it aside for later. Trust me; you’ll want it to stay soft and pliable when we craft the pumpkin.
Now, roll out your yellow fondant nice and thin, just a bit larger than your cake board. Lightly brush the top of the cake drum with a little water to make it sticky, then carefully place the fondant on top. Use a craft knife to trim away the excess.
My first few times doing this, I was a bit nervous about cutting too much off. But then, I’ve learned that placing it on a cake stand gets the job done much more quickly. I simply turned the stand around while holding the knife at the edge, and the excess fondant came off seamlessly.

Step 3. Make the cat
It’s time to bring our mischievous kitty to life! Grab 2 ½ oz. of black fondant and start by shaping it into an oval ball. Here comes the fun part—gently pinch the top of the oval to form those cute little cat ears. Smooth the surface with your hands, then slightly flatten the outer edges and taper the bottom until the head starts to take shape.
For the eyes, roll tiny balls of yellow, black, and white fondant, flatten them into discs of different sizes, and layer them onto the face. A little dab of water will help them stick. Now, for the nose, take a tiny pinch of orange fondant, shape it into a triangle, and attach it with a bit of water as well.
Here’s a pro tip: Stand the head up to dry, which will create a flat spot on the bottom, making it much easier to place on the cake later. Your kitty is already starting to look adorable!

Now, let’s craft the tail! Start by kneading ½ oz. of black fondant and shaping it into a smooth sausage. Keep rolling and smoothing until the tail reaches about 3 inches in length.
Next, cut a 4 ½-inch piece of wire and dip one end in a little water. Carefully insert the wire into the fondant “sausage,” leaving about 3 inches of the wire exposed.
Once the wire is secure, continue thinning the end of the tail and give it a playful curl to add some character. Set the tail aside to dry, and it’ll be ready to bring even more charm to your kitty!

Step 4. Prepare the candy corn
Start by rolling out three ropes of fondant—one in orange, one in yellow, and one in white. Place the ropes side by side and lightly brush a bit of water between them to help them stick together.
Let them sit for a minute or two to really bond. Trust me, this little wait makes a difference in getting the colors blended seamlessly. The first time I made this, I rushed the rolling, and the result? They separated as soon as I cut the candy corn.
Now, roll the combined ropes out into a strip about ¼ inch thick. Grab a knife and carefully slice the strip into little triangles, perfect for mimicking candy corn. It’s a simple touch, but the results are so fun and festive!


Step 5. Ice the cake and add the buttercream texture
First, pop the cake out of the freezer. I always smooth out any over-baked bumps with a knife to ensure a picture-perfect look. Now, cut a flat spot on the rounded side of each ball, about 3 ½ inches in diameter, so they’ll sit evenly.

Here’s where things get fun: place one of the cakes on an extra cardboard circle and sandwich the layers together with a generous amount of buttercream. Give the whole thing a rough coat of icing; no need to be perfect just yet!

Grab a piping bag fitted with a #9 oversized tip and fill it with the prepared buttercream. Pipe thick, vertical lines all around the outside of the cake, extending a bit past the top.
Don’t worry about precision; leave some space between each line for now. Once done, pop the cake in the fridge for 20-30 minutes to firm up.

While waiting, I like to use this time to clean up a bit—or, if my daughter’s around, we do a quick taste test of the leftover buttercream! Once the cake is firm, wash your hands with warm, soapy water, dry them, and get ready to work some magic.
Use the warmth of your fingers to gently smooth the buttercream, softening the ridges and blending it into the cake’s shape. This part might take around 15 minutes, but I find it really brings the pumpkin look to life.

Next up, carefully carve out the eyes, nose, and mouth using an offset spatula to give your pumpkin its personality! Keep the features proportionate to the cake’s size, and use your fingers to soften the edges, giving it a more natural look.
Once you’re happy with your pumpkin’s expression, pop the cake back in the fridge to firm it up again.

Step 6. Put on the fondant and add details
Start by rolling out the orange fondant to about ⅛ inch thick—make sure it’s large enough to fully cover the cake. This part always feels like wrapping a present but with cake!
Carefully drape the fondant over the cake, and gently use your hands and fingers to press it into the creases and cavities you created with the buttercream. This helps to preserve all those lovely pumpkin-like details. Any excess fondant hanging at the bottom? No worries! Just trim it off with a craft knife for a clean finish.

Next, grab your trusty flower leaf tool and start adding vertical indentations between the bumps of the pumpkin. This step really gives the cake some character, making it look more like a real pumpkin. Don’t be afraid to press in deeply to enhance those ridges—this part is where your cake really starts to come to life!

For the top of the pumpkin, roll out some yellow fondant and cut a circle that fits nicely on top. Stick it on with a little bit of water, smoothing it down so it blends in.
Now, onto the face! Carefully cut out the eyes, nose, and mouth from the yellow fondant. If they don’t fit perfectly, just retrim them until they do. Adhere them to the cake with a touch of water.
Here comes one of my favorite steps—adding a bit of drama! Dip a paintbrush into dry copper luster dust and dab off the excess onto a paper towel.
Lightly brush the dust into the creases and ridges of the cake, creating some dramatic shading that really makes those details pop. Feel free to add as many layers of luster dust as you like until you’re happy with the look. It’s like painting with edible shimmer!
For the eyes, flatten two small balls of orange fondant and press them onto the face where the eyes belong. This simple step adds just the right finishing touch to your pumpkin’s expression.
Finally, pop the cake in the fridge for about 20 minutes to firm up before transferring it to your fondant-covered cake board.


Step 7. Finish and assemble
Use a spatula to transfer your pumpkin cake to the finished board. To make sure it stays in place, spread a small amount of buttercream on the board to adhere the cake securely.
Next up, let’s make some edible glue. Take a pea-sized ball of white fondant and mash it in a small cup with a few drops of water. Keep adding drops of water until you get a thick, glue-like consistency. This glue is perfect for attaching the finishing touches!

Now, brush a bit of the glue onto the bottom of the cat’s head and gently press it onto the top of the pumpkin. If the head wobbles a bit, don’t worry—just prop it up with a wire or toothpicks until it dries and holds its shape. Attach the tail in the same way, adding a dab of glue where needed and giving it a bit of character by curling or positioning it however you like.
For the paws, take two ½ oz pieces of black fondant and shape them into small paw shapes. Use the glue to attach them over the edge of the pumpkin, making it look like the mischievous kitty is peeking out from behind.


Now it’s time for those fun finishing details! Adhere small black fondant dots onto the board for a playful, scattered look. Add a few candy corns around the base for a splash of color and Halloween spirit.

For a final touch, attach a wire handle to the top of the pumpkin to give it that lantern-like effect. To really tie the whole look together, glue a ribbon around the edge of the board.
And there you have it—your Kitty Cat Pumpkin Cake is complete!

—
I hope you can make a show-stopping centerpiece ready to impress your guests at any Halloween party!