First, make the cakes. Preheat the oven to 325. Butter and flour three 9-inch cake pans.

In the bowl of a stand mixer, cream together the butter, oil, and sugar until light and fluffy.

Mix in the milk, cream, and vanilla, then stir in the flour, baking powder, and salt.

In a separate bowl, whip the egg whites to light and fluffy stiff peaks. Gently fold the egg whites into the prepared cake batter.

Mix in the roughly crushed Oreos, and divide the batter amongst the prepared pans.

Bake for 20-25 minutes, until cakes are golden brown and a toothpick inserted in the center comes out clean.

Let cool slightly in the pan, then flip them out and let them finish cooling on a cooling rack. For best results with layering, I recommend baking the cakes the day before, wrapping them in plastic wrap, and refrigerating them overnight. SO much easier to work with.

When you're ready to assemble, make the frosting.

In the bowl of a stand mixed with the whisk attachment, beat the butter and cream cheese until smooth and creamy.

Add in the powdered sugar, a cup at a time, followed by the vanilla and salt. Add in the milk or cream.

Stir in some of the Oreo crumbs. Start with about half, mix it in, and see if you like it or if it needs more. Personal preference! Finally, add the orange food coloring.

Use the frosting in between each cake, as well as to decorate the outside as desired. Place cake in fridge to cool and solidify before adding the ganache.

In a microwave-safe cup or bowl, combine the cream, chocolate, and corn syrup for the ganache. Microwave in 15 second increments until smooth. Decorate the top of the cake as desired with the ganache. I've found that a squeeze bottle {basically like the generic ketchup/mustard bottles} works perfectly.

Finally, decorate the top of the cake with sprinkles, Oreo pieces, candy corn, and whatever else you want! Serve immediately or refrigerate until needed.