Baked by Jane

I used Peggy Porschen's pumpkin spiced cake with cinnamon cream cheese frosting and a few little sugar paste pumpkins to decorate. It's beautifully spiced with ginger, nutmeg, cinnamon and cloves, it's kind of like an autumnal version of a carrot cake – really delicious.

I wanted to make mine super tall as as it was the centre piece on the table. I made one and a half times the recipe, baked in three 6 inch tins and then divided each cake in half to give me 6 layers. It ended up being a very tall cake, scary to transport but made it there in one piece.  

This little cake was for a Halloween party that we were all going to, I can't go anywhere without taking cake!