First things first, preheat the oven to 180℃/160℃/Gas Mark 4. Grease and line 3x6” round cake tins. Grate the pumpkin into a bowl and set aside.

In a large bowl whisk together the butter, oil and sugars until light and fluffy. Add the eggs and Vanilla Paste and whisk until combined.

In a separate bowl, sift the flour, Baking Powder, Bicarbonate of Soda and spices. Add to the wet mixture and fold through. Finally add the grated pumpkin and milk and whisk to combine.

Divide the mixture between your prepared tins and bake for 45 minutes until golden and a skewer inserted into the centre comes our clean. Leave your cakes to cool in the tins for 20 minutes before turning out onto a cooling rack to cool completely.

Mix the coffee, water and sugar together in a saucepan and heat on a low heat and stir until the sugar has dissolved. Turn the heat to medium and leave to simmer for a few minutes. Once your cakes are baked brush the syrup over them.

Pop your butter into a large bowl (this is easiest with a freestanding mixer with the paddle attachment or you can use an electric hand whisk), beat your butter until smooth and glossy, this will take about 5 minutes.

Gradually add your icing sugar in 3 intervals adding a tbsp of cream with each addition. Mix your icing sugar into your butter on the lowest speed to avoid adding extra air bubbles into your buttercream. Finally add the Caramel Flavour and mix through.

Once your sponges have cooled, use a serrated knife or cake leveller and cut the domed tops off your sponge.

Place one layer of sponge on the cake board or serving plate. Spread a layer of buttercream on top and sandwich another sponge layer on, repeat until all your sponges are stacked up.

Spread a thin layer of buttercream on top and around the sides of the cake to create the crumb coat. Use a cake scraper or tall palette knife to create a smooth finish for your buttercream.

Chill your cake in the fridge for about 30 minutes.

Divide your remaining buttercream between 3 bowls. Add Purple Colour Gel to one bowl and mix adding more colour until you have a bright, bold colour. Repeat for the orange and green colours.

Pop each colour buttercream in a piping bag and cut a large hole in the end of each.

Once your cake has chilled, pipe rings of purple buttercream around the cake, starting at the bottom until you reach a 1/3 of the way up the cake, then do the same for the green buttercream and then the orange. Spread a thin amount of orange buttercream on the top of the cake, then use your cake scraper or palette knife to smooth out the sides of the cake. Fill in any gaps in the buttercream and continue scraping until you have smooth finish. Pop your cake back in the fridge for 30 mins to set the buttercream.

With your remaining buttercream take another piping bag fitted with an open star nozzle. Pipe stripes or each colour buttercream into the piping bag, this will be used to create your rainbow rope boarder.

To make the chocolate drip, break the Chocolate into a bowl and add the butter. Melt together in the microwave in 20 second bursts stirring between each burst. Pop into a piping bag and set aside.

Once your cake has cooled, cut a small hole in the end of the chocolate drip piping bag and pipe the drip down the sides of the cake and then fill in the top and smooth out with a palette knife or back or a spoon. Pop the cake bake in the fridge for 15 minutes to let the drip begin to set.

Pipe rosettes on top of the cake and overlap them slightly to create the rope boarder. Finally sprinkle over the Halloween sprinkles and for an extra touch, press some of the sprinkles around the base of the cake.

Leave you cake in the fridge for a couple of hours to firm up and then store at room temperature. Your spooktacular showstopper is sure to make jaws drop this Halloween!