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.
   

TOASTED MARSHMALLOW FROSTING

1. In the stainless steel bowl of a stand mixer, with the whisk attachment attach, combine the egg whites, sugar, corn syrup, cream of tartar and salt. Place the bowl of a saucepan of simmering water, being sure the bottom of the mixer bowl does not touch the simmering water. Whisking frequently, cook the egg white mixture until it reaches 130 degrees on a candy thermometer, the sugar should be completely dissolved before moving on to the next step.
   
2. Carefully transfer to the mixer stand and beat on low speed for 2 minutes. Increase the mixer speed to medium and beat for another 2 minutes. Increase the speed to high and continue to beat for 5 minutes until the egg white mixture is thick and glossy. Add the vanilla extract and and mix to combine and set aside.
   
3. Preheat the oven broiler and line a rimmed baking sheet with parchment paper. Arrange the marshmallows on the prepared baking sheet in a single layer. Broil the marshmallows, being sure to watch closely until they are toasted and slightly charred, about 3 minutes. Remove the baking sheet from the oven and flip the marshmallows over using tongs. Return the baking sheet to the oven and broil for 1 to 2 minutes more. Remove the baking sheet from the oven and let marshmallows cool 10 to 15 minutes. Using a greased rubber spatula, placed cooled marshmallows in the bowl of a food processor.
   
4. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 6 minutes. Reduce the mixer speed to low and slowly add the powdered sugar and vanilla extract. Increase the mixer speed to medium-high and beat until fluffy, about 3 minutes.
   
5. Transfer the buttercream to the food processor. Pulse a few times until the marshmallows are dispersed but there are still pieces of toasted marshmallow remaining. Transfer the mixture back to the mixer bowl and beat on medium speed until combined, about 30 seconds.
   
6. Stop the mixer and add the meringue. Beat on low speed until combined. Don’t over beat or the frosting will deflate. Use frosting immediately.
   

ASSEMBLY

1. Center one cake layer on an 8-inch cake round and place on top of a cake turntable lined with a nonslip mat. Spread about 2/3 cup marshmallow frosting over the top in an even layer. Top with a second cake layer, gently pressing down to adhere. Spread another 2/3 cup marshmallow frosting on top. Place the last cake layer on top, gently pressing down to adhere.
   

CRUMB COAT

1. Apply a dollop of frosting to the top of the cake and with an offset cake spatula, spread a thin layer of frosting over the top and sides of the cake, catching any loose crumbs and sealing them in. Refrigerate or freeze the cake for 15 to 30 minutes.

FROSTING THE CAKE

1. Add remaining frosting to a piping bag fitted with a round piping tip or coupler. Pipe frosting over the sides of the cake. Gently press a cake scraper against the bottom cake board and rotate the turntable to remove the excess frosting and to smooth the sides of the cake. Apply more frosting to any gaps and use the cake scraper and rotate the turntable again until the sides are smooth. Chill the cake in the refrigerator or freezer while you prepare the caramel drip.
   

CARAMEL DRIP

1. In a small saucepan, combine the sugar, corn syrup and water.
2. Heat mixture over high 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 salt and vanilla extract and stir to combine. Pour caramel into a heat proof container and let cool for 20 minutes. The caramel will thicken as it cools.

DECORATING

1. Once the caramel drip has come to the right consistency, using a spoon, drip caramel off the edges of the cake. Pour more caramel on the top of the cake and smooth out with an offset cake spatula until it reaches the drips. Chill the cake in the freezer or refrigerator for about 15 minutes to set the caramel before adding toasted marshmallows on top.
   

ROASTED MARSHMALLOWS

1. Using a kitchen torch, roast a few marshmallows and place on top of the cake and serve. If you don’t have a kitchen torch, you can roast the marshmallows in the broiler.