Instructions

SUGARED CRANBERRIES

1. Combine water and 1/2 cup of the sugar in a medium-sized saucepan and bring to a boil, stirring frequently until the sugar has dissolved. Stir in the cranberries. Once the cranberries are covered in syrup, transfer the cranberries to a parchment lined baking sheet with a cooling rack on top and spread the cranberries out to dry for 2 hours.
   
2. After the cranberries have dried, add 1/2 cup sugar to a medium-sized bowl and stir the cranberries in. Arrange the sugared cranberries back on the cooling rack and let dry for at least 1 hour before using.
   

CANDIED ORANGE SLICES

1. In a 12 inch skillet, over medium heat, whisk together sugar and water. Bring to a simmer and continue to whisk until sugar has dissolved. Once sugar has dissolved lay orange slices into the skillet in a single layer and simmer for about 15 minutes, flipping halfway through, until rinds appear softened and slightly translucent. Carefully remove orange slices from the skillet and transfer to a parchment paper lined baking sheet with a cooling rack inside and set aside to dry for 2 hours.
   
2. Place 1/2 cup sugar on a plate and dip dried orange slices in the sugar to coat on the back and front. Set back on the cooling rack to dry for at least 2 hours.
   

ORANGE CAKE

1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
   
2. In a bowl or a 4 cup liquid measuring cup, whisk together milk, egg whites and orange emulsion. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, salt and orange zest on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
   
3. Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 20 to 25 minutes, switching and rotating pans halfway through baking.
   
4. Let cakes cool in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.
   

CRANBERRY FILLING

1. In a medium-sized saucepan, combine the cranberries, sugar and water-cornstarch mixture and cook over medium heat. Stir frequently until the sugar has dissolved and cover and cook until the cranberries begin to pop.
   
2. Stir in orange zest. Simmer uncovered for another 5 to 10 minutes, stirring frequently until the mixture starts to thicken. Transfer filling to a heatproof bowl and cool completely. Cover and refrigerate until ready to use.
   

ORANGE CURD

1. In a medium sized saucepan, whisk together the eggs, sugar, salt, orange juice and zest.
   
2. Over low heat, whisk constantly for about 15 to 20 minutes or until the mixture starts to thicken. The curd should coat the back of a wooden spoon without being translucent.
   
3. Remove the curd from the heat and stir in the butter. Strain the curd through a fine-mesh sieve into a bowl to remove any solids that may have formed while cooking. Place a piece of plastic wrap on the surface of the curd and chill in the refrigerator for at least 3 hours or overnight.
   

ORANGE SWISS MERINGUE BUTTERCREAM

1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
   
2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract and orange curd. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.
   

ASSEMBLE

1. Place a nonslip mat on top of a cake turntable and place an 8-inch cake round on top. Center the first layer of cake on the cake board. Fit a piping bag with a round coupler or round piping tip and fill piping bag with buttercream. Pipe a buttercream dam around the cake edge. Spread half of the cranberry compote on top in an even layer until it reaches the buttercream dam. Place the second cake layer on top, gently pressing to adhere.
   
2. Pipe another buttercream dam on the edge of the cake and fill with remaining cranberry compote and spread in an even layer. Top with the third cake layer (bottom side up) and gently press down to adhere.
   

CRUMB COAT

1. Apply a thin coat of buttercream over the top and sides to the cake creating a crumb coat and chill in the freezer for 15 minutes or the refrigerator for 30 minutes.
   

DECORATING

1. Apply a large amount of buttercream to the top of the chilled cake and spread out in an even layer. You should have excess buttercream hanging off the edges. Place an 8-inch round acrylic disc lined with parchment paper on top of the cake, making sure it lines up with the bottom cake board.
   
2. Apply more buttercream to the sides of the cake, making sure the entire bottom cake board is covered with buttercream. Gently touch the cake scraper against the top acrylic disc and bottom cake board and rotate the turntable to smooth out the buttercream. Apply more buttercream to any gaps and continue to rotate the turntable until the buttercream is smooth and even. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes before removing the acrylic disc.
   
3. Carefully insert a small offset cake spatula under the acrylic disc (but on top of the parchment paper) and gently rotate the cake turntable until the disc releases. Peel off the parchment paper. Apply additional buttercream to gaps and smooth out.
   
4. Decorate the top of the cake with candied orange slices, sugared cranberries and almond pinecones. Place fresh rosemary springs around the fruit and dust with powdered sugar right before serving.
   
5. Carefully transfer the cake to a cake pedestal and serve.