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1
Preheat the oven to 350.
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2
Butter two 8-inch round cake pans and line the bottoms with parchment or wax paper.
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3
Butter the paper and dust with flour, tapping out the excess.
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4
Sift the flour and cornstarch together twice.
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5
Melt the butter in a small saucepan; keep it warm.
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6
In the bowl of a standing mixer, beat the eggs with the sugar and orange zest just until combined.
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7
Set the bowl over a saucepan of simmering water and whisk until the eggs are warm.
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8
Return the bowl to the standing mixer and beat the egg mixture at medium-high speed until pale and tripled in volume, 3 to 5 minutes.
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9
Sift the flour mixture over the egg mixture in 3 batches, folding it in after each addition with a rubber spatula.
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10
Gradually pour the warm butter into the batter in a stream at the side of the bowl, folding it in until no streaks appear.
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11
Divide the batter between the pans and bake for about 20 minutes, or until the tops are light golden and the cakes spring back when lightly pressed.
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12
Let the cakes cool in the pans for 10 minutes, then run a thin blade around the sides and invert onto a wire rack to cool completely.
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13
Using a sharp serrated knife, split each cake into 2 layers.
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14
Brush the cut sides with the Grand Marnier Syrup.
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15
Set 1 layer on a cake plate, cut side up, then spread it with a thin layer of the Grand Marnier Buttercream.
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16
Put 1 cup of the buttercream into a pastry bag fitted with a small round tip and pipe a buttercream border 1/2 inch thick around the edge of the cake layer.
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17
Scatter one-third of the raspberries inside the border.
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18
Spread the cut side of a second cake layer with a thin layer of the buttercream and set it frosted side down on the raspberries.
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19
Spread a thin layer of buttercream over the cake, then pipe a border all around.
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20
Repeat with the remaining raspberries, buttercream and cake layers.
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21
Spread the remaining buttercream around the sides and top and refrigerate until firm, about 3 hours or up to 2 days.
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22
Let the cake stand at room temperature for 30 minutes, then decorate with the sugar dots and daisies and satin ribbon before serving.
