At least 1 day before decorating cake, make royal icing apples (23 apples used on cake shown).
On waxed paper-covered board, pipe tip 6 red and green ball apples, approximately 7/8 in. diameter (pat smooth with finger dipped in cornstarch). Using end of brush, indent top and bottom of ball. Pipe tip 3 outline stem and tip 349 leaf. Allow to dry completely overnight.
Preheat oven to 350°F. Spray two 9-inch round cake pans with vegetable pan spray.
In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda, salt, cloves and nutmeg. Stir in vegetable oil and eggs. Add applesauce, mixing just until combined. Gently stir in pecans.
Divide batter equally between prepared pans.
Bake 35-38 minutes or until toothpick inserted in center is clean when removed. Cool cakes in pan on cooling rack 10 minutes. Turn cakes out onto cooling racks; cool completely before icing. Arrange on foil-wrapped cake board.
Spatula ice cake smooth with yellow buttercream icing. Over cake top, pipe tip 47 ridged side up lattice. Pipe tip 47 shell top and bottom borders.
Attach apples to lattice and borders, using additional dots of icing if necessary.
A great party pick. You can pipe the royal icing fruit in advance, including stems and leaves. At serving time, just position as needed on your iced cake or cupcake. Or make your fruit directly on your cake in buttercream icing.