For the Cake Batter

1. Preheat the oven to 170°C fan. Grease and line two 8-inch cake pans with parchment paper.
2. Sift together the cake flour, ground cardamom, baking powder, baking soda, and salt into a bowl. Sifting removes lumps and ensures a smooth batter. Set aside.
3. Zest the oranges: For maximum flavour, zest the oranges just before starting. Add the zest to the caster sugar and rub it between your fingers for 2–3 minutes — this helps release the fragrant natural oils.
4. Add the softened butter and the orange-infused caster sugar in a mixing bowl of a stand mixer with a paddle attachment.  Beat them on medium speed until light and fluffy. Scrape down the sides and bottom of the bowl occasionally to ensure even mixing.
5. Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
6. Pour in the buttermilk, vanilla extract and orange juice. Mix on low speed until just combined, scraping the bowl once or twice to incorporate any flour or butter sticking to the sides.
7. Add the sifted dry ingredient mixture. Gently fold in using a spatula first, mix on low speed until the batter is smooth and cohesive. Be careful not to overmix — the batter should be light and airy.
8. Weigh the batter in a clean bowl using a kitchen scale (total weight 1076 g, 538 g per pan).  Pour the batter evenly into the prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for 25–30 minutes or until a skewer inserted into the center comes out clean.
9. Allow the cakes to cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, trim the tops slightly if needed to make the layers even.

For the Vanilla Buttercream

1. Mix the icing sugar with salt.  Set aside.
2. Beat the butter: Using a stand mixer, beat the softened butter on medium speed until smooth and fluffy.
3. Add icing sugar (half first): Mix half of the sifted icing sugar mixture. Start by folding it in with a spatula to avoid a cloud of sugar, then beat on low speed until roughly combined.
4. Add the remaining sugar: Gently mix in the rest of the icing sugar by hand first, then beat until incorporated.
5. Add flavorings: Mix in the clear vanilla extract and orange extract. Beat on medium speed for a few minutes until the buttercream is pale, smooth, and fluffy.
6. Adjust consistency: If needed, add milk a little at a time to reach your desired spreading consistency. Cover until ready to use.

Assembly and Decoration

1. Place a non-slip mat on top of the cake turntable, then set the 8-inch acrylic cake board on top. Spread a small amount of buttercream in the centre of the board to help hold the cake in place.
2. Place the first cake layer onto the board, pressing gently so it sticks. Spread a generous, even layer of buttercream over the top. Place the second cake layer on top with the bottom, flat side facing up to create a level surface.
3. For the crumb coat: Apply a thin layer of buttercream around the cake to seal in any crumbs.  Chill for 30 minutes to allow the crumb coat to set.
4. Optional – transfer to cake stand: If you prefer a cleaner presentation, carefully transfer the chilled cake from the acrylic cake board to a cake stand using an offset spatula.    The cake can be served directly on the cake board if you prefer.
5. For the final coat: Apply a smooth, even layer of buttercream over the cake using a spatula or bench scraper.  Chill for another 30 minutes until the buttercream is set.
6. To create the Christmas village: Pipe a small amount of buttercream onto the back of each gingerbread village piece, then gently stick them onto the cake one by one, working your way around the cake to build the Christmas village.
7. Carefully place the mini gingerbread house and the gingerbread Christmas tree on top of the cake.
8. Finish the cake with lightly dust icing sugar over the cake and gingerbread pieces to create a snowy, festive finish.
9. Serve: Slice and enjoy the warm, festive flavours of orange, cardamom, and vanilla.