Halloween Pumpkin cake - Recipe

• Preheat oven to 350 degrees F. and grease and flour bottom and sides of cake pans.
• In a mixing bowl, cream butter until light and fluffy. Add sugar and mix. Gradually add eggs and vanilla; mix well.
• Combine dry ingredients together; then add alternating with the milk. Mix until just well blended together.
• Pour batter into prepared cake pans. Divide evenly.
• Bake for approximately 30 minutes, until golden brown on the top and center is firm. Or the cake is done when a toothpick inserted into the center comes out clean. If the center seems fairly firm but the toothpick comes out just a little moist, remove the cakes from the oven. If you over bake them the cakes will be dry.
• Allow the cakes to cool for 10 minutes in the pan and then turn them out onto a cooling rack. Allow to cool completely before starting to decorate.

HOMEMADE FROSTING:

• Combine powdered sugar, butter, vanilla, and a small amount of milk in mixing bowl, beat on low speed.
• Gradually add a little milk to obtain the consistency that you are looking for. Be sure the frosting is firm enough to hold its shape.
• Once you have reached the desired consistency take out about 1 or 2 tbsp. of frosting and set aside to color later for the stem.
• Add yellow food coloring and a little red coloring to the remaining frosting to create the orange frosting. Keep adding until you have reached the desired color.
• Place the first layer of cake on a plate and cover the top with a layer of frosting; then place the second layer on top.
• Spread and even layer of frosting on the top and sides of the cake. Smooth the tops and sides as much as possible.
• Cut black licorice pieces to make the eyes and mouth of the pumpkin face. Add spider rings to the cake.
• Color the reserved frosting green and spread on cake to resemble a stem.
• The cake is ready to serve. If not serving immediately, cover and place in the refrigerator.