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Ingredients
- 1 tablespoon grated orange peel
- 2 tablespoons Grand Marnier, other orange-flavored liqueur, or thawed frozen orange juice concentrate
- About 1/3 cup orange marmalade
Method
- Stir orange peel and Grand Marnier into foolproof buttercream. Spread bottom layer of cake with orange marmalade, then about 3/4 cup of the orange buttercream. Top with remaining cake layer and frost with remaining buttercream. Garnish the top of the cake with thin shreds of fresh orange peel.
