Preheat oven to 180℃ and line 2 baking trays with baking paper.

In a stand mixer, cream the butter, sugar and vanilla together until well combined.

Add in the flour, egg and egg yolk and keep beating until the mixture forms a dough.

Place dough between 2 pieces of parchment paper (so it doesn't stick) and gently roll the dough out to approx 3mm thick. If the dough starts to get too soft and unmanageable, pop it in the fridge to firm up for 10 minutes.

Using a stencil, cut out the shape of your pumpkin twice and place them on your lined baking trays. With the leftover dough I cut out smaller pumpkin shapes.

Bake for 10 minutes or until the edges are a light golden brown.

Bring cream just to the boil in a small saucepan. Remove from heat, add white chocolate and stand until melted (5 minutes).

Stir the ganache mixture until smooth and glossy.

Refrigerate until completely cool (about 1 hour).

Place the room temperature cream cheese into the bowl of your stand mixer and beat until smooth.

Add in the cooled ganache mixture and continue beating until everything is well combined and the icing is thick and holds its shape.

Remove 1/8 of the icing and put in seperate bowl. Colour this with brown food dye for the pumpkin stem.

Colour the remaining icing orange.

Spoon the mixture into an icing bag with a nozzle attached and pipe dots of ganache onto the first layer of the pumpkin cake.

Gently transfer your second layer of pumpkin cake on top of the first layer, and continue piping dots of ganache until the surface is covered.

Decorate with halloween lollies, chocolates, fake spiders and dried flowers.

Enjoy!