Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) butter, softened
• 1 cup granulated sugar
• 2 teaspoons orange zest
• 2 eggs
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• ¾ cup sour cream
• ½ cup finely chopped almonds

Procedure

1. Preheat oven to 350° F. Spray pan cavities with vegetable pan spray with flour
2. In medium bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat butter, sugar and orange zest with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla and almond extracts, blend well. Add flour mixture alternately with sour cream mixing until just combined. Fold in almonds. Divide batter between cavities.
3. Bake 25 to 28 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Release cakes onto wire rack to cool completely

1. Icing — Butter cream
2. Icing Colors — Lemon yellow, Orange, Kelly green, Violet, Sky Blue, Rose, Pink
3. Other products — Wilton disposable pastry bags

1. Flowers: #14 star tip and #5 round tip for white centers
2. Small Leaf: #67 leaf tip
3. Large Leaf: #366 leaf tip
4. Bow: #104 petal tip