7. Once it starts to come together add the orange extract and milk and mix until smooth. For best results use an electric mixer with the paddle attachment. If the buttercream is too stiff, you can add a little more milk
8. To stack and decorate the cake, level off each sponge with a cake leveller or knife if necessary, so they are all an even height. Place the bottom chocolate sponge on a turn table with a cake board underneath and spread some buttercream over the top
9. Add the orange-colored sponge on top and again spread buttercream over it
10. Add the final chocolate sponge on top of that, then cover the whole cake with a base layer of buttercream (a crumb coat). Put it in the fridge for 30 minutes to firm up
11. Coat the cake with a second and thicker layer of buttercream and smooth it out as best you can. Then put it back in the fridge for 30 minutes to 1 hour to set
12. To make the white chocolate ganache drip, put the white chocolate and double cream into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
13. Add the red and yellow food coloring until a bright orange shade is achieved
14. Put the chocolate drip mixture into a piping bag and snip a small section off the end, or put into a squeezy bottle
15. Pipe blobs of ganache around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts
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