Mix all ingredients with a flat beater for 5 minutes at medium speed. Add 200 g each ring.
Mix Creme au Beurre, sugar and tapid water (30 degrees). Let it set for 10 minutes. Add the remaining ingredients and mix with a flat beater.
Melt the white chocolate. Heat the fondant Sublime. Mix and add colorant. When using glaze, heat to 45 degrees. If needed, add water to lower the viscosity.
Add 80 g pumpkin creme to every layer. Cover the cake. Heat the glaze and cover the top and create a drip