Completely cover the cake with Vanilla Top Cream tinted orange.

Pipe rosettes all over the cake using Vanilla Chantilly Top Cream and piping tip 868 (Ateco).

Place a drinking straw as support on the top of the cake and, using Vanilla Top Cream tinted green, form the pumpkin stem.

Using a parchment paper cone and piping tip 868 (Ateco) with Vanilla Chantilly Top Cream, shape the stem texture.

Finally, add edible iridescent glitter over the entire surface of the cake.