Step 1: Heat oven to 160°C, grease and line the base of 4 x 20cm/8" non-stick sandwich tins.
Step 2: Place the eggs, butter, sugar, flour, orange zest, orange juice, Baking Powder, ground almonds and Orange Gel Food Colour into a large bowl. Mix either by hand or in a stand mixer until combined (being careful not to overmix/overwork).
Step 3: Divide the mixture between two lined tins, level off with the back of a spoon or a spatula.
Step 4: Repeat with the ingredients for the rose cake.
Step 5: Bake the sponges for 25-30 minutes until they springing back when lightly pressed. Leave to in the tin for 15 minutes then transfer to a cooling rack to cool completely.
Step 6: Meanwhile make the buttercream by mixing the ingredients together in a medium bowl until you have a light, creamy buttercream.
Step 7: To create the cake: Place a rose cake layer on a plate or cake board, use a small amount of buttercream underneath to keep the cake in place. Spread 3tbsp of buttercream over the top and cover with an orange layer. Repeat until all four layers are stacked on top of each other.
Step 8: Crumb coat the cake with buttercream (reserving 2tbsp of buttercream for later)
Step 9: Knead the Marzipan into a smooth ball and then roll out, on a surface dusted with icing sugar, to about 3-4mm thick. Gently lift the marzipan and cover the cake, smoothing all round as you go. Trim off the excess with a pizza cutter or sharp knife.
Step 10: Using a 12cm diameter round cutter or upturned bowl as a guide, cut out a circle of greaseproof paper and place this on the centre of the top of the cake (this will prevent the icing from sticking to the marzipan when you come to unfold it).
Step 11: Colour 100g of the Fondant Icing orange and roll out to 2-3mm thickness. Using the same cutter as above cut out a circle of the orange icing and place this over the circle of greaseproof paper. Retain the offcuts of icing for later. Wrap them in cling film to keep them from drying out.
Step 12: Colour the remaining Fondant Icing pink and roll out to 3-4 cm thickness. Brush cake with warmed apricot glaze to help the icing stick to the cake.
Step 13: Carefully lift the pink icing and cover the cake. (Smooth and trim as above).You should be able to see the outline of the circle of orange icing under the pink. Using a very sharp knife/craft knife cut a large cross through the centre of the two layers of icing to the outer edge of the orange layer. Then divide each segment again so that you have eight segments. Using the tip of the knife, lift and peel back the segments. Use the tip of the knife to lift and pull out the layer of paper that should now be exposed.
Step 14: Add butter cream to stick and add some Dr. Oetker Wafer Flowers to decorate. Now your cake is now ready to serve and enjoy!
|Per Serving||Per 100 g / ml|
|Fat||39.73 g||17.58 g|
|Carbohydrate||133.85 g||59.22 g|
|Protein||9.06 g||4.01 g|