Spooky Web Gateau

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep 20cm|8" loose-based cake tin.

Put all the cake ingredients into a mixing bowl and beat well until smooth and combined.

Spoon into the tin and smooth the surface. Bake for 50-55 minutes until springy to the touch. Cool in the tin, then place on a wire rack to cool completely.

For the filling: beat the butter until soft and creamy, then beat in the pumpkin and spices.

Gradually sift in the icing sugar until smooth and thick. Stir in a few drops of orange colouring.

For the glaze: gently heat the honey and water until the honey has melted. Remove from the heat and allow to cool slightly.

Cut the cake into 3 layers horizontally. Spread 1/3 of the pumpkin buttercream over one layer and place another cake layer on top. Spread with another 1/3 of the buttercream and place the third cake layer on top. Spread with the remaining buttercream.

Brush the sides of the cakes with the honey glaze. Chill the cake to firm up the filling.

For the chocolate spider web: place a 25cm|10"square of non-stick baking paper on a tray. Draw a spider's web that will fit on top of the cake.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool and thicken slightly.

Put the chocolate into a small piping bag and pipe the chocolate onto the paper, tracing the spider's web. Chill or freeze until firm.

For the witch: roll out the sugarpaste on a surface lightly dusted with icing sugar. Cut out a witch shape using a cookie cutter or a card template. Press a wooden lollipop or cocktail stick into the back of the witch.

Place the cake on a serving plate.