I enjoy orange as a flavor and love the burnt orange silk meringue bc. I think it would be fine with any of the cake bases you mention. I’m not sure about how well it will take dye, I’ve never tried to tint a buttercream (I trust Sherrie’s advice!), but I imagine it would be similar to tinting any all-butter buttercream. It is a light golden beige in color, from the yolks, butter and caramel (much like the picture in the photo section of the Cake Bible).
One thought: The white chocolate cream cheese buttercream has a lemony edge to it, and if you’re going to use that for the filling it might be quite nice paired with a lemon curd mousseline (you can also see the pale yellow color of lemon mousseline in the photo section). Or the orange curd mousseline, for a straight fruit-with-cream cheese combo.
From a color standpoint, I like Sherrie’s suggestion of strawberry mousseline (pairs well with cream cheese), it will give you pink base.
Would it make sense to use fondant for the red and put buttercream underneath? That way it will be easy to pull off the fondant and eat the delicious cake below.