|Orange cake mix||18 1⁄2 Ounce (1 Package/526 Gram)|
|Water||1 Cup (16 tbs)|
|Powdered sugar||250 Gram (2 Cup)|
|Orange juice/Hot water||75 Milliliter (5 Tablespoons)|
|Orange food coloring||3 Drop|
|Candied orange slices||6|
Grease and flour a petal-patterned or regular 10-inch (25-cm) springform cake pan.
Preheat oven to 350°F (175°C).
To make cake, prepare cake mix with eggs, water and oil, if required, according to package instructions.
Spread batter evenly in prepared pan.
Bake 50 to 60 minutes, following package instructions to test doneness.
Cool as indicated on package.
Do not cool completely before frosting.
To make frosting, sift powdered sugar into a medium bowl.
Heat water or orange juice.
Stir enough hot water or hot orange juice into powdered sugar to give a coating consistency.
Beat in orange food coloring thoroughly.
Spread frosting over top of warm cake.
To decorate cake, arrange candied orange slices, candied cherries and angelica strips on cake while frosting is soft.