Using a sharp serrated knife, split each cake into 2 layers. Brush the cut sides with the Grand Marnier Syrup. Set 1 layer on a cake plate, cut side up, then spread it with a thin layer of the Grand Marnier Buttercream. Put 1 cup of the buttercream into a pastry bag fitted with a small round tip and pipe a buttercream border 1/2 inch thick around the edge of the cake layer. Scatter one-third of the raspberries inside the border. Spread the cut side of a second cake layer with a thin layer of the buttercream and set it frosted side down on the raspberries. Spread a thin layer of buttercream over the cake, then pipe a border all around. Repeat with the remaining raspberries, buttercream and cake layers. Spread the remaining buttercream around the sides and top and refrigerate until firm, about 3 hours or up to 2 days. Let the cake stand at room temperature for 30 minutes, then decorate with the sugar dots and daisies and satin ribbon before serving.