Instructions

CARAMEL DRIP

1. In a small saucepan, combine the sugar, corn syrup and water.
2. Heat mixture over hight heat occasionally swirling the pan (do not stir), until it turns golden in color, about 8 minutes. The mixture will rapidly boil until slowing down, then darkening in color. Remove the saucepan from the heat and let the bubbles subside.
3. Slowly whisk in the heavy cream. The mixture will sputter and foam up but be sure to keep stirring.
4. Add the butter. And continue to stir until the butter has melted. Add the salted vanilla extract and stir to combine. Pour caramel into a heat proof container and let cool for at least 20 minutes. The caramel will thicken as it cools.

CANDIED ORANGE ZEST

1. Fill a medium saucepan about halfway full with water and bring to a boil. Use avegetable peeler or sharp knife to remove the peel of each orange in vertical strips, being careful not to include the bitter pith. Next, cut each piece into julienne strips.
2. Add the zest strips to the boiling water and reduce the heat to a simmer and continue to cook for about 15 minutes.
3. Drain the zest in a mesh sieve and rinse. Using the same saucepan, combine 1 cup sugar, ¾ cup water and cream of tartar and bring to a boil, stirring until the sugar has dissolved. Add zest and cover the saucepan and reduce the heat to low. Let simmer for 15 minutes. Drain zest through a mesh strainer and add to a medium bowl with ½ cup sugar mixing with a spoon to combine. Spread candied orange zest on a baking sheet lined with paper towels to dry at least 2 hours before using.

CAKE

1. Spray 2 8-inch round cake pans with nonstick baking spray and set aside. Adjust an oven rack to the center position and heat oven to 350 degrees. In a large bowl whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice, cardamom and salt to combine.
2. In the bowl of a stand mixer, combine the pumpkin, sugar and oil on medium-low speed for 2 minutes.
3. Add eggs in one at a time, on low speed beating until just combined. Stir in orange peel.
4. Add the dry ingredients into the wet ingredients and beat on low speed until just combined. Give the batter a final stir by hand with a rubber spatula. Divide cake batter between prepared cake pans and bake for 30 to 35 minutes or until a wooden skewer inserted in the center comes out with a few moist crumbs attached. Let cakes cool in their pan for 10 minutes and then invert on to cooling racks to cool completely.

FROSTING

1. Sprinkle ½ cup powdered sugar over a 12-inch nonstick skillet. Cook over medium heat without stirring until the sugar melts, swirling the pan occasionally. (Be sure not to stir the sugar or it can crystallize and seize.) Keep a careful watch on the caramel, shaking and tilting the pan as needed, allowing the sugar to melt evenly. Once the sugar has melted, continue to cook until the sugar turns an amber color, stirring occasionally, about 2 minutes. Add ½ cup heavy cream, vanilla extract and salt. Stir until the caramel bits dissolve, and then stir in remaining 1 tablespoon heavy cream. Stain through a fine mesh sieve into a bowl and let come to room temperature, about 30 minutes.
2. In the bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese and butter until combined. Place a large sieve on top of the mixer bowl and sift the powdered sugar through. With the mixer on low speed, mix until the powdered sugar is combined. Beat in cooled caramel. Cover and chill in the refrigerator, about 2 hours or until firm enough to spread.

ASSEMBLE

1. Trim any cake domes that may have formed during baking to create 2 even layers of cake. Place 1 cake layer on an 8 inch round cake board and place on a cake turntable. Spread about 3/4 cup frosting on top with a small offset cake spatula. Place the second layer of cake, (cut side down) on top of the first layer. Spread a small amount of frosting over the top and sides of the cake, creating a crumb coat. Chill in the freezer for 15 minutes or the refrigerator for 30 minutes.
2. Line an 8-inch acrylic disc with parchment paper. Apply a generous amount of frosting on top and smooth out in to an even layer. Place the disc, parchment side down on to the top of the cake. Apply remaining frosting to the sides go the cake. Spread frosting until the sides of the cake are completely covered.
3. Using a cake scraper, scrape the sides of the cake to smooth out the frosting, filling in any gaps in the frosting and scrapping again until the sides are completely smooth. Chill the cake in the freezer for 15 to 20 minutes or in the refrigerator for 30 to 40 minutes before removing the disc.
4. Carefully insert the cake spatula under the disc, but over the parchment paper and slowly rotate the cake turntable until the disc releases. Peel off the parchment paper and add more frosting to any gaps if needed and smooth out.
5. Apply cooled caramel drips with a spoon to the sides of the chilled cake. The caramel should be warm enough for it to drip but cool enough that it doesn’t melt the frosting. Once you’ve applied the drips where you want them, add more caramel to the top of the cake and carefully smooth it out with an offset cake spatula until it reaches the edge of the cake. Chill the cake for about an hour in the refrigerator before adding candied orange peel.
6. Once the caramel has firmed up, carefully garnish the top of the cake with candied orange peel and serve.