Cranberry Orange Layer Cake with Citrus Buttercream

Instructions:

1. Preheat your oven to 350°F (180°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a stand mixer bowl, combine the granulated sugar and 2 tbsp orange zest. Rub the zest into the sugar with your fingertips until fragrant and moist.
3. Add the cake flour, baking powder, and salt to the scented sugar. Mix on low speed for 30 seconds to combine.
4. Add 225g of softened butter one tablespoon at a time while mixing on low. Continue mixing until the texture resembles fine, damp sand.
5. In a separate jug, whisk together eggs, buttermilk, and vanilla paste. Gradually add to the flour mixture and beat until smooth.
6. Toss the chopped cranberries with a tablespoon of flour and fold them into the batter. Divide evenly between pans and bake for 35 minutes until a toothpick comes out with only a few moist crumbs.
7. Beat 450g butter for 5 minutes, then add 750g powdered sugar, 30ml orange juice, 1 tbsp zest, and 45ml heavy cream until the frosting looks like a soft cloud.
8. Layer the cooled cakes with buttercream, add a thin crumb coat, then finish with the remaining frosting and orange zest curls.