Preheat the oven to 160 C / Gas 3. Grease and line the base of four 20cm (8 in) non stick round cake tins.
For the orange sponge:
Place the eggs, butter, sugar, flour, orange zest and Dr. Oetker orange colour gel, baking powder, salt and ground almonds and orange juice into a large bowl. Mix either by hand or in an artisan mixer until combined, being careful not to overmix or overwork.
Divide the mixture between two lined tins, level off with the back of a spoon or a spatula.
For the rose cake:
Repeat steps two and three with the ingredients for the rose cakes.
Bake all four cakes in the preheated oven for 25 to 30 minutes until golden, until a skewer inserted into the centre comes out clean. Remove from the oven and and cool completely on a cooling rack, about 1 to 2 hours.
For the buttercream icing:
Meanwhile make the buttercream by mixing the ingredients together in a medium bowl.
To assemble the cake, place a rose cake layer on a plate or cake board, use a small amount of buttercream underneath to keep the cake in place. Spread 3 tablespoons of buttercream over the top and cover with an orange layer. Repeat until all four layers are stacked on top of each other.
Crumb coat the cake (see tip) with buttercream reserving 2 tablespoons for later.
Knead the Dr. Oetker ready to roll marzipan into a smooth ball and then roll out, on a surface dusted with icing sugar, to about 3 to 4mm thick. Gently lift the marzipan and cover the cake, smoothing all round as you go. Trim off the excess with a pizza cutter or sharp knife.
Using a 12cm plain pastry cutter or upturned bowl as a guide, cut out a circle of greaseproof paper and place this on the centre of the top of the cake (this will prevent the icing from sticking to the marzipan when you come to unfold it.
Colour 100g of the Dr. Oetker ready to roll icing orange and roll out to 2 to 3mm thickness. Using the same cutter as above cut out a circle of the orange icing and place this over the circle of greaseproof paper. Retain the offcuts of icing for later. Wrap them in cling film to keep them from drying out
Colour the remaining Dr. Oetker ready to roll icing pink and roll out to 3 to 4 cm thickness.
Brush cake with warmed apricot glaze to help the icing to adhere.
Carefully lift the pink icing and cover the cake.
You should be able to see the outline of the circle of orange icing under the pink. Using a very sharp knife/craft knife cut a large cross through the centre of the two layers of icing to the outer edge of the orange layer. Then divide each segment again so that you have eight segments. Using the tip of the knife, lift and peel back the segments. Use the tip of the knife to lift and pull out the layer of paper that should now be exposed.
Add buttercream to stick the Dr. Oetker sugar butterflies, serve wrapped in a ribbon.
To crumb coat a cake is to cover it with a very thin layer of icing so that all the crumbs are "glued" in place. When it comes time to decorate, this will prevent against any loose crumbs spoiling your decoration.