Butter, for the bowls
2 1/4 cups all-purpose flour, plus more for the bowls
1 cup vegetable oil
1 cup granulated sugar
1 cup well-packed brown sugar
3 large eggs
One 14-ounce can pumpkin puree
3/4 cup sour cream
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 1/2 cups granulated sugar
3/4 cup large egg whites
4 1/2 sticks (1 1/8 pounds) unsalted butter, at room temperature
2 teaspoons vanilla extract
Gel or paste food coloring, for buttercream and marzipan
4 ounces marzipan
four 6-inch stainless steel mixing bowls (2 1/2-cup capacity each)
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