Preheat your oven to 150 degrees
Place all ingredients in the bowl of a stand mixer and beat on low speed until combined. Increase the speed to high and beat until just smooth.
Grease two 20cm round tins and line them with non stick baking paper, divide the mixture between each tin and bake for 1 hour and 5 minutes
Carefully remove the cakes from the oven and allow to cool for 5 minutes before turning onto a wire rack to cool completely. Remove from the tins when cooled.
Once the cakes have completely cooled you can make the buttercream icing. Place the softened butter into the bowl of your stand mixer and beat on a high speed until it’s pale and creamy. Add the sifted icing sugar and vanilla essence and beat until well combined. Add the orange gel colour until the desired colour is achieved. Set the buttercream aside until needed.
Trim each of your cakes to ensure they are even - make sure you trim the TOPS of the cake and not the bottom - this will make sure you have a nice flat surface. Carefully cut both of the trimmed cakes in half.
Set your cooled cakes, buttercream, decorations, spatula, spoon, serving plate and 8cm wide round cutter onto a clean bench.
Place the THREE layers of cake onto your serving plate (adding a thin layer of buttercream between each layer) and using the cookie cutter, push it down approximately ¾ of the way into your cake. Remove the cutter and use a spoon to remove the round piece of cake.
Fill the centre hole with a mixture of Sorini Chocolate Halloween Pumpkins and Eye Balls as well as a few small spiders from the Spooky Hollow Spooky Creatures pack.
Hold the top layer of cake in the palm of your hand and place on TOP of your cake.
Wipe away any cake crumbs and carefully cover your cake with the remaining buttercream and decorate with bats and spiders from the Spooky Hollow Spooky Creatures Pack as desired.