Cover cakes with buttercream frosting & fondant. Prepare buttercream frosting following Wilton’s recipe directions above. Use a spatula to frost the cakes completely, making sure that when done, the layer of frosting is smooth.
Next, use the white fondant to cover the top and sides of the stacked round cakes and the black fondant to cover the pumpkin cake. Use a knife to score lines on alternating pumpkin sections. Reserve the remaining black fondant.