Spiced pumpkin Halloween cake

Directions

1. Preheat the oven to 180°C (160°C fan, gas 4). Grease two 20cm round cake tins with vegetable oil and line the bases with baking parchment. In a large bowl, combine the self-raising flour, bicarbonate of soda, cinnamon, ginger, nutmeg, cloves, and ½ teaspoon of salt. In another large bowl, whisk together the caster sugar, light brown soft sugar, oil, eggs, pumpkin purée, milk, and vanilla extract using a wooden spoon until well combined. Pour the wet ingredients into the dry and whisk until smooth. Divide the batter evenly between the tins and gently shake to level the surface.
2. Bake for 30 minutes until a skewer inserted into the center of the cakes comes out clean. Remove from the oven and let cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
3. While the cakes cool, prepare the ghosts and icing. For the ghosts, break the white chocolate into a heatproof bowl and melt in the microwave in 30-second bursts, stirring between each, or over a pan of simmering water, stirring occasionally. Line a baking tray with parchment. Spoon a teaspoon of melted chocolate onto the parchment and drag the spoon through it to form the ghost's tail. Repeat until all chocolate is used, then chill for at least 30 minutes. Use the black edible icing pen to draw on eyes and mouths.
4. To make the icing, beat the softened unsalted butter and soft cheese together until creamy and smooth. Gradually add the icing sugar and vanilla extract, beating until light and fluffy. Divide the icing into two bowls. Color one bowl with a drop of orange gel food coloring and the other with a drop of pink gel food coloring.
5. Once the cakes are completely cool, place one sponge on a serving plate or cake stand. Spoon a dollop each of pink and orange icing onto the cake and spread to the edges, then place the second sponge on top. Using a palette knife, dot blobs of both icings over the cake, then spread evenly over the top and sides to create a marbled effect. Gently press the white chocolate ghosts and optional gold moon and star sprinkles into the icing. Leftover cake can be stored in an airtight container in the fridge for up to three days, or frozen un-iced for up to two months.