BEST CAKE STAND WITH DOME RECIPES

Steps:

• In a mixing bowl, whisk together the flour and baking powder. Keep aside.
• In a large mixing bowl, add eggs, butter, sugar and mix until combined. 
• Add buttermilk, vanilla extract, orange extract, orange zest and mix until smooth.  
• Add the flour mixture and mix until just combined. Do not over-mix!
• Pour batter into two round greased/floured cake pans (Dimensions: 8x2).
• Bake at 350 degrees for about 30-35 minutes or until an inserted toothpick in the center comes out clean. 
• Allow the cakes to cool down completely. Then, cut the dome on top of the cake and the stiff sides. 
• Place one cake on a cake stand. Spread a thin layer of marmalade. Then, spread a thick layer of cream cheese frosting. Add some mandarin orange slices if you like. 
• Place the other cake on top of the frosting. Spread another thin layer of marmalade and another thick layer of cream cheese frosting. Top it off more mandarin orange slices. Enjoy!

Steps:

• Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
• Sift flour, baking soda, and baking powder into another medium bowl.Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each).
• Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.
• Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.
• Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.
• Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
• Cut cake into wedges and serve.