Macarons Sticking To Wax PaperHi Happy New Year Can you believe its 2. Well it is. I know, Ive been very quiet. Ive been very busy. Life is craaaaaaaaaaazy. But there is always cake. I thought I should share this recipe with you before I forget how I made it. Because its a pretty good one. Last month was my brothers 4. A big occasion like that called for a big cake, or at least a very pretty one. My sister in law planned a lovely surprise party for my brother and of course I was tasked with the birthday cake. One of my brothers favourite flavours is chocolate and orange and he LOVES jaffa cakes. So I thought I would make a layer cake based on the flavours and textures of the good old jaffa cake. I made four layers of my favourite orange tea cake from Stephanie Alexander, its always light and fragrant. Blackberry and Raspberry Macarons with Lime and Ginger buttercream filling Makes around 40 macaron shells. Macaron shells 34 egg whites roughly 90g aged for 48 hours. Detailed instructions that will teach you how to make French macarons at home. Recipe includes tips, tricks, a link to video lessons, and flavor variations. This is an easy macaron recipe without mixer. Yes, its possible. Make A Pizza Cake. I beat egg whites and heavy cream with a hand whisk often. I made macarons for the first time in. I sandwiched the cake layers with orange jelly, which I set with half the usual amount of liquid so it wouldnt fall apart inside the cake dodgy instagram innards shot at the bottom of the post. The cake was covered in a thick layer of rich but not too sweet dark chocolate and orange icing and lots of gold leaf to add something special. I topped the cake with bits of jaffa cakes, jaffa chocolate balls and jaffa flavoured macarons. As always I agonised over getting the icing neat and smooth enough, and Im never satisfied with it. I used my fancy icing comb to create the texture on the side, and I kinda love it. Though the gold leaf is actually hiding my very untidy edges because I got too fed up with trying to smooth the corners. The cake went down very well with everyone at the party and looked very pretty sitting next to the delicious canapes from Simmone Logue catering highly recommended for anyone looking for fancy party catering. My brother was not at all surprised by his surprise party since he noticed it marked on his friends calender a few weeks earlier, and saw me loading food into our car right before the party. Doh. But it was still fun and I think he loved the cake. The jelly layers worked surprisingly well with the cake, and the slightly bitter chocolate icing was good for balancing out the sweetness of the jelly. This cake is sure to win over anyone who loves the classic combination of chocolate and orange. Jaffa Layer Cake with Macaronsmakes a 4 layer 1. I used or 1. 8cm 7, will result in slightly thinner layers cake, cake recipe adapted from Stephanie Alexanders The Cooks CompanionFor the orange jelly layers. Using two orange jellyjello 2x. I used Aeroplane Jelly, prepare 3 of the same sized baking tins that you are going to use for the cake, greased and line with baking paper. Make up jelly as per instructions, but only use HALF the specified amount of water. IMG_1224.JPG' alt='Macarons Sticking To Parchment' title='Macarons Sticking To Parchment' />This will ensure that the jelly will set firmly. Pour equal amounts of jelly mixture into prepared tins and chill in fridge until set I prepared mine the night before assembling cake. For the cake. 2 large oranges. Preheat oven to 1. C 3. 75F if fan forced use 1. C 3. 50F and grease and line the base with baking paper of four 1. I used or 1. 8cm 7, will result in slightly thinner layers round baking tins I used two and baked two layers at a time. Zest and juice oranges. Combine all cake ingredients in a food processor and blend for 2 minutes. If you have extra time and are worried about over mixing the flour like me, blend the orange juice and zest, butter, sugar and eggs together first for one minute, then add the flour and blend for another minute. If you dont have a food processor, cream butter and sugar together using an electric beater until light and smooth. Add eggs at a time and beat in well. Add the juice, zest and flour and quickly mix until combined, avoid overbeating the flour. Split the batter into four equal portions I used a scale to measure it exactly, and pour into prepared tins and smooth with a spatula. Bake in the oven for 1. Cool in tin for 5 minutes and then carefully remove and cool cake on wire rack completely. Cakes can be made a day ahead and wrapped in cling film in the fridge overnight before icing For the macarons. Heat 9. 0ml about 13 cup thickenedheavy cream just  to the boil then. Chill ganache until it thickens but is still pipable, then. For the chocolate orange icing. Lindt orange intense chocolate or about 3. I blitzed in a food processor to save timeIn a heatproof bowl over a small saucepan of simmering water, melt chocolate if using Lindt orange intense, strain mixture to remove almondsPlace butter in a large mixing bowl and beat on high with an electric mixer until light and fluffy. Add melted chocolate, cocoa powder and milk and beat on low for a minute to start to combine ingredients. Continue beating while gradually adding icing sugar until mixture is smooth and well combined. Adjust the amount of icing sugar until the desired texture is achieved. You want the mixture to be stiff enough to hold its shape but soft enough to be spreadable. If it is too stiff, add more milk. To assemble cake. Jaffa chocolate balls. Jaffa Cake biscuits I got mine from Aldi. Optional gold leaf to decorate. Trim the tops of the cake layers to remove any doming. Place one layer of cake on your cake stand or plate and carefully place a layer of jelly on top. Trim the jelly layer to the same circumference as the cake if there is any overhang. Try not to crack the jelly layer, but it is okay if it does break apart as the icing and cake will hold it together. Repeat with the remaining cake layers and jelly. Crumb coat cake with a layer of icing, then chill cake for about 3. Cover cake with a thick layer of remaining icing using an offset spatula, to achieve the texture I created on the side of the cake, you can use an icing comb like this one. If you are using gold leaf, use a paintbrush to carefully decorate the edge of the cake with it. Top with macarons, jaffa balls and jaffa cakes. Chill cake to allow icing to set, and remove the cake from the fridge about 3.