Directions

1. Line two 6-inch cake tins with greaseproof paper and preheat oven to 150ºC.

2. Melt butter, dark brown sugar, and honey in a saucepan until smooth. Boil for 1-2 mins, then cool for 15 mins.

3. Add eggs, fold in flour, baking powder, and spice, then whisk until smooth. Divide between tins and bake for 50 mins. Cool.

4. While cooling, colour 2/3 of fondant orange, and the rest brown and green.

5. Shape pumpkins, stems, and fence panels from fondant.

6. For buttercream, beat butter, icing sugar, honey, spices, and cream.

7. Spread on cooled cakes, stack, crumb coat, then decorate with fondant pumpkins and fence.