Bat Cake

Rich moist pumpkin spice cake filled with spiced pumpkin buttercream and covered in an orange ombré of creamy Italian meringue buttercream dotted with beautiful candy bats! 
Ingredients
For the Cake
2 cups allpurpose flour 250g
4 large eggs room temperature
1 12 cups white sugar 320g
14 cup vegetable oil 60mL
14 cup sour cream 60mL
12 cup coconut oil 120mL
1 can pumpkin purée 15oz
2 tsp baking powder 8g
1 tsp kosher salt 6g
1 tsp baking soda 6g
2 tsp ground cinnamon 5g
12 tsp ginger 1g
12 tsp nutmeg .5g

12 tsp allspice .5g
Pinch ground cloves
1 tsp vanilla extract 5mL
For the Pumpkin Buttercream
1 cup butter unsalted 226g
¼ cup pureed pumpkin 60mL
12 tsp salt
4 cups confectioners sugar 450g
2 tsp vanilla extract 10mL
2 tsp cinnamon 5g
1 tsp instant espresso
14 tsp nutmeg .25g
¼ tsp allspice .25g
14 tsp ground ginger .25
For the Italian Meringue Buttercream
4 egg whites large
1 13 cups sugar 290g
Pinch kosher salt
16 ounces butter 450g unsalted room temperature
1 tsp vanilla extract 5mL
14 tsp cream of tartar 1g
13 cup water 80mL
Orange and brown gel food coloring
For the Bats
1 cup black candy melts melted 240mL
Instructions
For the Cake
Preheat oven to 350 degrees Butter and flour 3 six inch cake pans. I always wrap mine in cake strips
In a large mixing bowl beat together the eggs sugar oils sour cream vanilla and pumpkin.
Sift together the flour baking powder salt baking soda salt and spices add to wet ingredients and mix thoroughly.
Spread into prepared pans. Bake for approximately 2530 minutes or until centers are springy to the touch and the edge is pulling away from the pan.
For the Italian