Instructions

CAKE

1. Spray 3 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 with a small offset cake spatula, spread the batter in an even layer and bake for 20 to 26 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.
   

PUMPKIN BUTTERCREAM

1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract and pumpkin puree. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.
   

ASSEMBLE

1. Place one cake layer on a round cardboard cake board and place on a cake turntable. Spread about 3/4 cup buttercream on top in an even layer all the way to the edge of the cake. Place a second cake layer on top and spread 3/4 cup buttercream in an even layer reaching the edge of the cake. Place the last cake layer on top (bottom side up) and spread a thin layer of buttercream over the top and sides of the cake, creating a crumb coat. Chill the cake in the refrigerator for 30 minutes.
2. Apply the final layer of buttercream over the chilled cake in an even layer. Save remaining buttercream for decorating. Chill the cake in the refrigerator for at least 15 minutes while you prepare the piping bags.
3. Fit a piping bag with Ateco tip #869. And place half of the remaining buttercream in the piping bag. Fit a second piping bag with a coupler with Wilton tip #199 attached and fill the bag with remaining buttercream.
4. Set a rimmed baking sheet on your work surface. Remove the cake from the refrigerator and carefully lift up the cake by the cake board. With the cake in one hand, over the rimmed baking sheet, scoop sprinkles up with your other hand along the bottom border of the cake, moving all the way around. Carefully place the cake on a cake pedestal or serving platter.
5. With piping tip# 869, pipe a few dollops on one side of the cakes edge creating the look of pumpkins. Using piping tip #199 pipe a few smaller dollops of ‘pumpkins’ in between the larger dollops. Switch out piping tip #199 for tip #21. Pipe a few more small dollops of buttercream to fill in the empty areas. Remove tip #21 and replace it with tip #3 and pipe ‘stems’ on each buttercream ‘pumpkin’. Add a few more sprinkles on top to finish the look.