Instructions

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 lay on parchment paper and set aside to dry. I typically let these dry overnight.
   
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 aside on parchment paper until ready to use. Before using cut the slices in half. These can be stored at room temperature for 1 week.
   

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 cook in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.
   

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.
   

VANILLA ICE CREAM FROSTING

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening and salt on medium speed until light and creamy, about 8 minutes. Slowly add the powdered sugar, heavy cream, vanilla extract and melted ice cream.
   
2. Reduce the speed to the lowest setting and beat for 1 minute. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes.
   

ASSEMBLE

1. Place a nonslip mat on top of a cake turntable and place a cake board on top.
   Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges. Fit a piping bag with a round piping tip or coupler and fill the piping bag with about 1 cup buttercream. Pipe a buttercream dam around the outer edge of the cake. Fill the center with half of the orange curd and spread out in an even layer with a small offset cake spatula. Place the second cake layer on top and gently press to adhere to the bottom cake layer. Pipe a buttercream dam around the outer edge and spread the remaining orange curd out in an even layer until it reaches the buttercream dam. Add the third and final cake layer (bottom side up) on top and gently press to adhere.
   

CRUMB COAT

1. Apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat. Chill the crumb coated cake in the refrigerator for 30 minutes.

CAKE DECORATING

1. Line an 8 inch round acrylic cake disc with parchment paper by applying a small amount of buttercream to the disc.
   
   
2. Place a large dollop of buttercream on top of the cake and smooth out evenly with an offset cake spatula. You should have excess buttercream hanging off the edges. Place the lined acrylic disc on top of the cake, (parchment side down) being sure that the disc lines up with the bottom cake board. Apply buttercream to the sides of the cake. With a cake scraper touching the bottom cake board and top acrylic disc, gently rotate the turntable to smooth out the buttercream. Apply more buttercream on spots that have gaps and smooth out. Place the cake in the refrigerator to chill while you color the buttercream.
   
3. Divide 2 cups of buttercream between two bowls and color one with orange and the other a lighter orange.
   
4. With a small offset spatula, randomly add small dabs of one of the darker orange colored buttercream to the chilled cake around the sides. Gently press the cake scraper to the side of the cake and spin the cake turntable to smooth the buttercream. Place the cake in the refrigerator for about 15 minutes before adding the other lighter shade of orange buttercream to the cake.
   
5. Randomly add small dabs of the lighter orange buttercream around the sides of the cake. Gently press the cake scraper to the side of the cake and spin the turntable to smooth the buttercream. Apply more colored buttercreams in spots that you think need it and rotate one more time until you get the look you want.
   
6. Insert a cake spatula under the acrylic disc and slowly rotate the turntable until the disc releases. Peel off the parchment paper and smooth out the top of the cake by gently dragging any raised edges towards the center of the cake.
   
7. Fit a piping bag with Ateco piping tip #827 and fill with all remaining colors of buttercream. Pipe 8 swirls on top of the cake. Place candied orange slices between each swirl. Carefully transfer the cake to a cake pedestal and serve.