Ingredients:
Yields one 4 layer six-inch cake (or a three layer 8-inch cake)
Serves 8-10
For the orange puree, peel two blood oranges and remove any visible seeds before pureeing them in a blender.
Cake
3 cups (360g) all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
6 egg whites
Zest of one blood orange
2 teaspoons orange extract
1 1/4 cups (300ml) blood orange puree (about 2 medium oranges)
1 cup (240ml) blood orange soda, such as San Pellegrino
1 teaspoon no-taste red gel food color
1 teaspoon fuchsia gel food color
Orange soaking syrup
1/2 cup (100g) granulated sugar
1/2 cup (120ml) water
3 tablespoons blood orange liqueur, or Grand Marnier
Frosting
1 lb. unsalted butter, at room temperature
2 lbs. confectioners’ sugar, sifted, plus extra for dusting
3 teaspoons orange extract
Milk or cream to thin
Navy blue gel food color
Fuchsia gel food color
No-taste red gel food color
1 sheet gold leaf, optional
Organic rose petals, washed and dry
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