This statuesque cake comes from Claire Ptak, cookbook author, food stylist and owner of Violet Cakes in London. Her gorgeous dessert features three layers of tender spice cake sandwiching a silky-smooth orange-mascarpone filling. For subtly boozy notes and extra moisture, Ptak soaks two of the three cake layers with a simple brandy syrup. To finish, a blanket of velvety brown sugar buttercream coats the entire creation. There are several components to this showstopper, but a couple can be made in advance. The cakes can be baked and cooled, then each one wrapped well in plastic and refrigerated for up to two days; bring to room temperature before assembly. The soaking syrup also can be refrigerated for a few days. The mascarpone filling and the buttercream, however, are best made the day you plan to assemble the cake. Note that the butter to make the cake batter should be soft and very spreadable; this allows for proper creaming and emulsification. The butter for the buttercream, however, should be just slightly cooler and firmer in order to produce a perfectly silky-smooth frosting. Before making the buttercream, Ptak premixes the butter to ensure it has the correct consistency; it should yield when stirred, with a little effort, and should not be so soft as to be squishy. For a festive flair and elegant, artful finish, top the cake with sugared fruits, herbs or edible flowers. Leftovers will keep in the refrigerator under a cake dome for a few days, but bring to room temperature before serving.