We ended the party with two desserts- Pumpkin Gingerbread Trifle and, of course, birthday cake. We dyed white cake batter, arranged the cooked discs in a rainbow pattern separated with white icing, and covered it all with this fondant. The trifle was a fall-inspired dessert concocted the day before the party, and we've included the recipe after the jump.
Pumpkin Gingerbread Trifle
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen cool whip
Make vanilla pudding according to package directions. When pudding is thick, remove from heat and refrigerate to cool. Once cool, add pumpkin pie filling and cinnamon. Stir with a wooden spoon until fully incorporated. Refrigerate. Prepare both boxes of gingerbread according to package directions. Once cooked gingerbread and pudding are completely cool, you can begin constructing your trifle. In a large trifle bowl, alternate layers of gingerbread, pudding mixture, gingersnaps, and cool whip. Should be made a day in advance.