1 1/4cups300ml blood orange puree (about 2 medium oranges)
1cup240ml blood orange soda, such as San Pellegrino
1teaspoonno-taste red gel food color
1teaspoonfuchsia gel food color
Orange soaking syrup
1/2cup100g granulated sugar
1/2cup120ml water
3tablespoonsblood orange liqueuror Grand Marnier
Frosting
1lb.unsalted butterat room temperature
2lbs.confectioners’ sugarsifted, plus extra for dusting
3teaspoonsorange extract
Milk or cream to thin
Navy blue gel food color
Fuchsia gel food color
No-taste red gel food color
1sheet gold leafoptional
Organic rose petalswashed and dry
Instructions
Make the cakes: Preheat oven to 350°F.
Grease and flour four 6-inch round baking pans (or three 8-inch pans) or use flour-based baking spray.
Whisk together flour, baking powder and salt in a large bowl. In a separate mixing bowl or the bowl of a standing mixer, beat together the unsalted butter and sugar. Add egg whites one at a time and beat well after each addition. Add the orange zest, extract and puree. Mix ingredients until well-combined.
Beat the flour mixture and soda alternately in three additions, beginning and ending with flour. The batter may look curdled, this is normal. Add food color; mix. Scrape down bowl edges with a rubber spatula and mix again briefly. Add additional color if needed for a vibrant hue. Divide batter between prepared pans. Bake for 30-35 minutes or until a toothpick tester comes out clean. Let cakes cool for a few minutes before turning them out and placing them on a wire rack. Let cool slightly. Level the tops of the cakes with a serrated knife or cake leveler.
Make the syrup: Heat the sugar and water in a saucepan until the sugar is melted, stirring occasionally. Remove the syrup from the heat and let cool slightly. Add the liqueur. Stir well. Brush the tops of the cakes with the syrup using a pastry brush. Keep basting the cakes until all of the syrup is used. Let stand for 1 hour, or until the cakes are completely cooled.
Make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, cream butter and powdered sugar together. Once the ingredients are incorporated, add the extract. Add milk or cream one tablespoon at a time until the frosting is thinned and spreadable. Whip until light and fluffy, about 5 minutes.
Assembly: Fill the cakes with 1/2 cup frosting each and cover the outside of the cake in a thin layer using an off-set spatula. Refrigerate until firm, about 15 minutes. Meanwhile, divide the frosting and tint it. Place 1/2 cup frosting in a small bowl and add equal portions of fuchsia food color and red food color (about 1/2 teaspoon each); stir well until a consistent color is achieved. Add more color as desired. Cover the bowl of frosting with a damp paper towel so it doesn’t dry out. Remove 1/2 cup of white frosting to a separate bowl; cover with a damp paper towel. Tint the remaining frosting with the navy blue food color. 1 used approximately 1 1/2 tablespoons. Keep in mind the color will darken after the cake is frosted and has time to set.
Place the cake on a turntable. Cover the cake with a thick layer of navy food color using an offset spatula. Add daubs of the red/fuchsia frosting and the white frosting. Hold a bench scraper upright against the cake and turn the cake so the colors smear together. Level the top of the cake with an offset spatula. Refrigerate the cake until firm, about 30 minutes. (See blog post tutorial for visuals.)
Add gold leaf to the sides of the cake using your fingers if desired. Scatter top of cake with organic rose petals just before serving.