Grease the giant cupcake mould with oil and flour, then preheat the oven to 180°C.
Whisk oil and sugar in a bowl, add eggs individually, then stir in pumpkin and ginger.
Sift in flour, then fold in salt, bicarbonate of soda, spices, raisins, and walnuts.
Bake moulds at 180°C for 10 minutes, then at 150°C for 30-35 minutes until a skewer is clean.
Beat vegan spread, maple syrup, and icing sugar together until smooth, adding water if needed.
Knead green food colouring into half the sugarpaste, roll it out, and cover the presentation board.
Mould brown sugarpaste into a 5x6cm door, a 4.5x6cm table, stools, and logs with grain effects.
Create purple sugarpaste windows, a yellow path, a blue pond, and small picnic items.
Arrange the path, pond, liquorice pebbles, and cocoa soil with sugarpaste pumpkins on the board.
Place the picnic table and paraphernalia on the board and let the cakes cool completely.
Smooth the cake base ridges with marzipan and cover the roof cake with buttercream.
Mix royal icing sugar with water and put a small amount in a 1cm piping nozzle bag.
Cover the cake base with rolled fondant icing, trim, and place on the board.
Attach the windows, door, and lintels to the base using the royal icing.
Cover the roof cake with red-coloured fondant and rub with vegetable shortening for a sheen.
Sprinkle with glitter, secure the roof with royal icing, and add fondant spots.
Pipe green royal icing grass around the base and finish with edible wafer butterflies.