Step by step method

1. Grease a 20cm in diameter ovenproof glass bowl. Sift the flour, cocoa powder, bicarbonate and sugar into it.
2. Combine the buttermilk, eggs and soft Stork Bake and pour over the dry ingredients.
3. Beat with an electric beater on low speed for 3 minutes. Increase to high speed and beat for a further 3 minutes until the mixture is smooth and increased in volume. Spoon into the greased bowl.
4. Bake at 180°C for 40 - 50 minutes or until a skewer comes out clean when pushed into the centre of the cake.
5. Place chocolate and cream together. Heat slowly in microwave stirring every few seconds until chocolate melts and combines with the cream. Allow to cool to a spreading consistency.
6. Spread with a knife to cover. Sprinkle with flake or chocolate curls. Use pipe cleaners for legs and sweets for eyes.
7. You will need 400g of plastic icing.
8. On a surface dusted with icing sugar colour a golf ball size piece of plastic icing in green food colouring. Cover with cling film and set aside.
9. Colour the remaining icing with orange food colouring.
10. Wrap in cling wrap. Make various size balls using the orange icing.
11. Flatten on the top and bottom and use a toothpick to make lines around the side to look like a pumpkin.
12. Use green icing for the stalk and curled wire for tendrils.
13. Brush a little water on the top of the pumpkin so that the stalk will stick.