Divide the cake batter between each tin. Fill them up to 3/4 full only. I used my entire free-from Coconut Victoria Sponge recipe batter here which normally fills 2 x 9" rounds. A cake containing egg will rise higher

Bake for 25 - 30 minutes for a plain sponge cake. A heavy cake or fruit cake will need up to an hour to bake. Test with a cocktail stick to make sure they're cooked through. The cakes should have pulled in from the sides of the tin when done and be firm to the touch

Cream the Stork and icing sugar together, adding a touch of orange gel food dye to make it a nice pumpkin colour. You won't need all of the buttercream but better to have too much! It'll keep fine in a container in the fridge for another day

Sandwich the 2 cakes together with a layer of the buttercream. The bottom cake should be rounded end down and the top cake rounded end up

Now cover the rest of the cake with the remaining buttercream and skim it smooth

Colour the fondant ready roll icing in the same way and roll out into a large circle

Roll out the remaining fondant and lay over the whole cake, smoothing down and cutting off the excess with a sharp knife. Tuck the loose edge in underneath

Use the back of a knife to make the pumpkin skin markings

Use the black piping icing to make the face

Add a mixture of other gel colours to the fondant offcuts to make brown and form into the stalk. Don't make it too heavy or it'll tear through the ready roll icing on top