Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting with flour.

In a large bowl, mix together the flour, sugar, baking powder, and salt.

In a separate bowl, cream the butter and remaining sugar until light and fluffy, then add the eggs, vanilla, and orange zest.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the gelatin mix.

Pour the batter into the prepared pans and bake for 25-30 minutes until golden and a toothpick comes out clean.

Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.

In a chilled bowl, beat together the heavy cream and powdered sugar until stiff peaks form.

Frost the first layer of the cooled cake, then stack the second layer on top and frost the top and sides.

Garnish with orange zest or edible flowers and let it set for about 30 minutes before serving.