Preheat the oven to gas 4 / 180C / 350F and grease & flour the bundt tins well
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
Let stand for 15 minutes in the tins
Run a knife gently around each side of the tins then invert the cakes onto a wire rack to cool completely. If the cake won't come out, soak a tea towel in hot water, wring it out and let the cake tin stand on top of it for 10 minutes. It should release easily then
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
Cut a wide strip of fondant and line the inner hole then fill with the sweets
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
