Candy Corn Layer Cake:

1. Preheat oven to 350°F. Grease three 8-inch pans. Line bottom with parchment paper and set aside.
2. Cream butter and sugar until light and fluffy, approximately 3-5 minutes. In a separate bowl, stir together cake flour, baking powder, and salt. Add 1/3 to butter mixture until just combined.
3. In a separate bowl, combine milk, egg whites, and extracts and add 1/2  to above mixture, mixing until just combined. Add another 1/3 of flour and mix, repeat with remaining milk and remaining flour. Use a spatula to scrape sides and bottom to make sure everything is incorporated.
4. Divide batter evenly into 3 bowls, tint each with either yellow, orange or white food coloring. Pour into prepared pans and bake for 22-25 minutes, or until toothpick inserted in center comes out clean. Let sit in pans for 5 minutes then transfer to a wire rack to cool completely. Cakes can be wrapped and stored in refrigerator or freezer for up to a day before layering and frosting.

Chocolate Candy Corn Bark:

1. Place parchment paper on a lipped cookie sheet or jelly roll pan. Heat 8 ounces of chocolate chips according to package directions. Using an offset spatula, spread to 1/4-inch thick. Place candy corn and slightly press down into chocolate. Add sprinkles and chill until hard and ready to use.

Butter Cream Frosting:

1. Cream butter until light and fluffy, about 3 minutes. Add extracts and combine.
2. Gradually add powdered sugar while mixer is on low, alternating with milk or cream. Scrape bowl well then whip until very light and fluffy, about 4-6 minutes. Divide frosting into 3 bowls and tint each with either yellow, orange or white food coloring.
3. If needed, level each cake. Place yellow cake on a cake round or serving plate. Top bottom layer with yellow frosting. Place orange cake on top and cover with orange frosting. Place white cake on top. Crumb coat entire cake and chill for 45 minutes.
4. Frost cake with yellow on the bottom, orange in the middle and white on the top, using a piping bag if necessary. Chill 45 minutes.
5. Place chocolate chips in a heatproof bowl. In a small saucepan, heat heavy cream until just simmering. Pour over chocolate chips and let stand for 5 minutes. Add corn syrup and stir mixture until combined completely. Make sure ganache is not too hot or it will melt the frosting.
6. Pour some ganache in middle of cake. Using an offset spatula, spread ganache to sides so it drips over. Using a spoon, pour ganache down sides of cake to create additional drips. Place bark shards around cake and pipe frosting with various round and open star tips. Keep refrigerated until needed. Let cake sit out at room temperature for 15 minutes before serving.