If you are feeling fancy...
you can decorate the top with candied blood oranges.
- water 1 1/2 cups
- sugar 1/2 cup
- blood orange
Halve the orange and slice each half into 1/4 inch slices. Put water and sugar into a clean, heavy bottomed, wide based pan and bring to the boil. Add the orange segments and keep on a medium boil for about 20minutes, turning the slices every so often, by which time the liquid should be a light syrup. Turn down to a simmer for 10 minutes. The syrup should be getting sticky and starting to coat the oranges. Remove the slices and cool on baking parchment.
If you are feeling fancier still...
you could also add some pistachio dust. The vivid green contrasts well with the frosting. Take a small handfull of pistachios and whizz in a food processor, or better still a spice grinder until very finely ground. You will find that it is quite sticky and will stay in lumps due to the fat and oil that has been released by the blending. In order to dust the cake it is best to get small amounts in the palm of you hand and rub your hands together above the cake, it should fall in a nice even scatter.