|Orange syrup||1⁄2 Cup (8 tbs) (Use As Needed)|
|Cream filling||1⁄2 Cup (8 tbs) (Use As Needed)|
|Marzipan||14 Ounce (Two 7 Ounce Each Packages)|
1. With a long, serrated knife, slice cake in half horizontally. Place bottom half, cut side up, on a wide plate. Moisten evenly with 2/3 of the orange syrup.
2. Spoon all the cream filling onto bottom cake half; if it flows over the sides, set cake in the refrigerator for a few minutes until filling is firm enough to stay in place, then scrape it back on top.
3. Set remaining cake half, cut side down, on filling, aligning neatly with bottom half. With a short spatula held upright against cake sides, smooth filling into crevices between the layers. Cover airtight with a large inverted bowl and chill at least 1 hour.
4. With a thin skewer, pierce top of cake (but not filling) at 1/2-inch intervals, then slowly spoon remaining orange syrup over cake, letting it soak in. Cover cake with bowl again and chill while you roll out marzipan.
5. With your hands, knead marzipan into a single lump, then pat into a 1/4- to 1/2-inch-thick round, pressing edges to keep them smooth. With a rolling pin, roll marzipan between 2 sheets of plastic wrap (keep smooth) to make a neat round 14 to 15 inches wide (lift plastic occasionally to press cracking edges together, then lay plastic back on top).
6. Pull off top piece of plastic wrap. Supporting marzipan with bottom piece of plastic wrap, invert it over cake, center, lay it on cake, and peel off wrap. Gently press marzipan neatly against sides of cake and plate rim around cake. With a knife or fluted ravioli cutter, trim marzipan flush with cake base on plate.