Start by preheating your oven and lining your cake tins.
In a mixing bowl, add in the oil and sugar and mix until well combined.
While this is mixing, in a separate bowl mix together the flour, baking powder, bicarb, salt, cinnamon and pumpkin spice. Whisk to evenly mix the ingredients.
Now add into your sugar mix, the pumpkin puree, eggs and half the flour and mix well. Add in the remaining flour and when just combined, stop the mixer and your yummy batter is all done.
Cook in 3 tins for 40 minutes or until cooked and a skewer comes out clean.
Allow to cool and refrigerate for 1 hour before decorating.
Buttercream – Soften the butter in the microwave and then mix on high for 3-4 minutes until pale and fluffy. Add in the icing sugar, cinnamon and mix on high again for 3-4 minutes. Add in 2 tbsp of whole milk to soften the consistency. Add another tbsp if needed.
To decorate – Layer the cakes with a leveller and stack using your buttercream. Add a layer of buttercream all over the cake then scrape off until smooth. Pop in the fridge to set for 30 minutes. Next, add a thick layer of buttercream all over the cake. Using a palette knife smooth over the top and swirl your palette knife into the centre. Using a finch bakery scallop scraper, add the scallop design into the side of the cake.
Finish off with piped pumpkins make from large wilton 8B and 172 nozzles. Add a stalk using brown buttercream and a number 4 nozzle. Then add leaves with a 352 nozzle and green swirls with a number 4 nozzle.
Tip – if you don’t have pumpkin spice, you can make your own using 2 tsp cinnamon, 1 tsp ginger and 1 tsp nutmeg.