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1
Spray inside of 4 star-shaped cookie cutters with nonstick spray.
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2
Oil baking sheet; place cutters on sheet.
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3
Combine sugar and 2 tablespoons water in heavy small saucepan over low heat.
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4
Stir until sugar dissolves.
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5
Increase heat; boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 4 minutes.
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6
Immediately pour thin layer of hot syrup inside each cookie cutter.
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7
Cool stars completely.
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8
Push stars out of cutters; wrap in foil.
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9
(Can be made 1 day ahead.
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10
Store at room temperature.)
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11
Stir sugar and 1/3 cup water in heavy small saucepan over low heat until sugar dissolves.
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12
Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 7 minutes.
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13
Add 1/2 cup hot water (mixture will bubble up).
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14
Stir over low heat until hard bits dissolve.
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15
Cool caramel syrup.
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16
Preheat oven to 350F.
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17
Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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18
Line pans with waxed paper; butter paper.
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19
Sift first 4 ingredients into small bowl.
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20
Stir milk and butter in small saucepan over low heat just until butter melts; set aside.
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21
Using electric mixer, beat eggs and sugar in large bowl until thick enough for batter to fall in heavy ribbon when beaters are lifted, about 5 minutes.
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22
Beat in orange peel and vanilla.
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23
Add flour mixture; beat just until blended.
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24
Add warm milk mixture; beat just until blended.
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25
Divide batter between prepared pans.
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26
Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 24 minutes.
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27
Cool cakes in pans on racks 20 minutes.
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28
Cut around pan sides and turn cakes out onto racks; peel off paper.
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29
Turn cakes right side up.
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30
Using toothpick, poke holes in tops of cakes.
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31
Brush half of caramel syrup over each cake.
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32
(Can be made 1 day ahead.
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33
Wrap cakes and let stand at room temperature.)
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34
Combine all ingredients in large bowl; beat until firm peaks form.
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35
Place 1 cake layer on platter.
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36
Spread 1 1/2 cups frosting over.
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37
Top with second layer.
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38
Spread frosting over top and sides.
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39
Chill at least 1 hour.
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40
(Can be made 1 day ahead.
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41
Cover; keep chilled.)
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42
Stand stars upright on cake.
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43
Serve cake cold or let stand up to 1 hour at room temperature before serving.
