Cream together butter and sugar for 2 mins till light yellow. Then, whisk in an egg.
Whisk in the milk, orange juice and zest.
Fold in the dry ingredients (flour and baking powder). Transfer batter to baking tin till ⅔ full.
Bake at 180C for 16 - 19 mins or till lightly golden brown.
Set aside to cool. In the meanwhile, make the frosting by creaming together the butter and sugar.
Then, whisk in the orange juice, whipping cream, and food colouring (optional).
Transfer to piping bag and pipe desired patterns.
Serve and enjoy. Stores well in fridge for up to a week or room temp for a day!
