Preheat oven to 350 degrees F. Lightly grease two 8 inch round cake pans, then cut circles of parchment paper to fit the bottoms. Set aside.
Prepare cake mix according to package instructions and then divide batter into three bowls. The first bowl with 1/2 cup of batter, second bowl with 2 cups and third bowl with 3 cups. (if there is any batter left over divide evenly among the bowls).
Mix a few drops of the orange icing color into the bowl with 2 cups of batter. Stir to combine and adjust color according to your preference. Mix a few drops of the yellow icing color into the bowl with 3 cups of batter and adjust color according to your preference.
Place a 2.5 inch diameter cookie cutter in the center of each cake pan. Place a 5 inch diameter cookie cutter around the smaller one, to create a bullseye pattern in the cake pan. Fill each small circle with half of the white cake batter, the second circle with half of the orange and the third, outer circle with half of the yellow cake batter. Carefully pull the cookie cutters up and remove from the cake pan.
Bake for 29 to 34 minutes or until toothpick inserted in center comes out clean. Let cool for at least 10 minutes in pan before removing to wire rack to cool completely.
For the Frosting:
Place softened butter in the bowl of your stand mixer fitted with the paddle attachment. Beat butter until smooth. Add the salt, 5 cups of powdered sugar and clear vanilla. Turn mixer on low speed until the butter starts to absorb the powdered sugar. Increase the speed to medium and slowly pour in the heavy cream, whipping until light and fluffy. Add more powdered sugar or heavy cream if needed.
Lay the first layer of cake on your desired cake stand and frost the top. Place the next layer on top and frost the top again. Frost all around the cake, smoothing it as best you can. Place about a cup of white frosting in a frosting bag fitted with a 1M tip. Pipe white stars in the center of the cake, as well as around the bottom edge all around the cake.
Divide the remaining frosting into two bowls. Stir in yellow icing color into one and orange icing color into the other. Clean out the frosting bag between use and pipe on orange stars on top, followed by a ring of yellow stars around the outer top edge. Decorate with candy corn candies if desired. Enjoy!
Notes
Special tools needed: 2.5 inch round cookie cutter, 5 inch round cookie cutter, 1m frosting tip and frosting bags