Cake

1. In a large pot, boil together the oil, milk, and water
2. Set aside to cool off a bit
3. Sift together flour, baking powder and salt
4. Beat together the eggs, vanilla, orange essence, and sugar for about 5 to 6 minutes
5. Grate the lemon and orange for zest.
6. Squeeze out the juice of an orange and lemon and add.
7. Now add the flour and milk mixture in about 3 batches whilst folding in to incorporate the ingredients
8. Divide into two prepared cake pans
9. Bake for about 20 to 25 minutes, or until a cake tester comes out clean
10. Since ovens differ, bake this cake at the temperature you always bake. You can bake at 180C/350F or 160C/320F.

Ermine buttercream

1. Mix all ingredients, stir, and place on medium heat on the stove.
2. Mix until it becomes a thick paste and bubbles
3. Take off the heat and beat with an electric mixer for a minute or two.
4. Place the mixture in a bowl and cover it with cling wrap directly on the paste. Set aside until cold.
5. It will become a stiff paste, when completely cold.
6. The paste must be completely cold, otherwise, your mixture will split if it’s lukewarm
7. In a bowl, beat butter: preferably the White Wooden Spoon butter if you can find it. (It must be room temperature, but not too soft).
8. Continue beating for about 3 to 4 minutes.
9. Add little by little of the cooked flour mixture to the paste and beat until all is incorporated.
10. Continue to beat for another minute or two.
11. Use this cream without the cream to fill your cakes and cupcakes.