Pumpkin Spice Layer Cake

Directions

1. Set your oven to 350°F and position a rack in the upper third. Grease and flour two 9-inch cake pans; lining the bottoms with parchment paper is a good idea.
2. In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and clove. Set aside.
3. Separate the eggs. In a large bowl, beat the egg whites with a stand mixer using the beater attachment on medium-high speed until they are stiff and fluffy.
4. In another bowl, beat the pumpkin puree, oil, white sugar, and brown sugar until thoroughly combined. Add the egg yolks and vanilla extract, beating until well mixed.
5. Fold the flour mixture into the pumpkin mixture until just combined. Then fold in the beaten egg whites in two additions, gently incorporating them. The batter will increase in volume and lighten in color.
6. Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, until the cake springs back when lightly touched or a tester inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack, removing the pans to allow faster cooling.
8. In a large bowl, combine the mascarpone, butter, and vanilla extract. Beat on medium speed until well combined and fluffy.
9. Add the powdered sugar one cup at a time, beating after each addition, until all sugar is incorporated and the frosting is light and fluffy.
10. On a parchment-lined surface, place one cake layer top-side down. Pipe a border of buttercream around the edge of the cake, then fill the center with a slightly thinner layer of frosting.
11. Place the second cake layer top-side down on top of the frosting. Pipe buttercream around the sides and top, then use an offset spatula to spread it into an even layer over the entire cake.
12. Refrigerate the cake for 30 minutes to firm up the frosting.
13. While the cake chills, make decorations. Use cookie cutters to cut marzipan leaves, then carve vein lines into them with a paring knife or fondant tools. Paint the leaves with a clean small paintbrush and powdered food coloring in your chosen colors.
14. Form two marzipan balls, then press two ends slightly flat. Gently carve vertical lines from the top to the bottom on each flat side to create pumpkin ridges. Paint with orange powdered food dye.
15. Cut two small marzipan triangles for pumpkin stems and roll out a few thin vines for accents. Paint the stems brown and the vines green.
16. Once the cake has chilled, apply a second layer of frosting, using your offset spatula to create a smooth, even finish.
17. Wrap a ring of parchment or wax paper around the top half of the cake. Move the cake onto a baking sheet if possible to catch any stray sprinkles.
18. Using your fingers, gently press gold sanding sugar onto the bottom half of the cake until it is coated to your liking.
19. Remove the parchment ring. Create a pumpkin patch on top with gold sanding sugar, then arrange the marzipan pumpkins with their stems and vines. Add leaves as desired.
20. Refrigerate the finished cake until 30 minutes before you plan to serve.