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.