Orange Creamsicle Cake- Made from Scratch
Orange Creamsicle Cake- Made from Scratch
Makes two 6″ cake layers.
Ingredients:
½ cup softened butter or margarine
2 eggs
½ cup sugar
½ cup milk
2 tablespoons orange zest
¼ cup fresh orange juice
1 teaspoon orange bakery emulsion
1 ½ cups cake flour
1¼ teaspoons baking powder
¼ teaspoon salt
Buttercream Icing:
¾ cup butter at room temperature
10 oz. softened cream cheese
3 cups confectioners sugar
¾ teaspoon vanilla
1 ½ teaspoon orange bakery emulsion
1 tablespoon heavy cream
White Chocolate Ganache:
½ cup white chocolate chips
½ cup heavy cream
1 drop each of yellow and red food coloring gel
Making the Cake:
preheat oven to 350℉, mix softened butter with sugar and blend on medium speed for one minute. Add eggs, milk, orange zest and orange emulsion and blend for 2 more minutes
preheat oven to 350℉
mix softened butter with sugar and mix on medium speed for one minute
add eggs, milk, orange zest, orange emulsion and milk and blend for two minutes
in a small bowl, add cake flour, baking soda, and salt and whisk together
add the flour mix to the wet mixture and blend on medium speed for two minutes
pour cake batter equally into two prepared 6″ cake pans
bake for 30 minutes or until a toothpick comes out clean when inserted into the cakeremove from pan and the let cake cool completely on a cooling rack
Orange Buttercream Icing:
cream together butter and cream cheese using a mixer until it is light and fluffy
add the confectioners sugar, vanilla, orange emusion, and heavy cream and whip on high speed for 2 *you can add some food coloring to this icing before whipping to make the perfect orange creamsicle color. Just a few drops each of red and yellow
add the confectioners sugar, vanilla, orange emulsion, and heavy cream and whip on high speed for 2 minutes
*you can add some food coloring to this icing before whipping to make the perfect orange creamsicle color. Just a few drops each of red and yellow
Icing the Cake
place a generous amount of icing between the two cake layers
cover cake with a thin layer of icing and freeze the entire cake for 15 minutes. decorate your cake with another layer of buttercream put cake back in the freezer for 1 hour if you are adding the ganache topping
cover cake with a thin layer of icing and freeze the entire cake for 15 minutes
decorate your cake with another layer of buttercream
put cake back in the freezer for 1 hour if you are adding the ganache topping
Making the Ganache
in a small saucepan, heat the heavy cream on medium heat just until it starts remove the pan from the heat and then whisk in the chocolate and food coloring until all the chocolate is melted and the sauce is smoothallow the ganache to cool until it is a good drip consistency
in a small saucepan, heat the heavy cream on medium heat just until it starts boiling
remove the pan from the heat and then whisk in the chocolate and food coloring until all the chocolate is melted and the sauce is smooth
allow the ganache to cool until it is a good drip consistency
to make the drips, place the ganache into a condiment dispenser or use a spoon and starting from the edge of the cake apply the ganache all around the edge of the cover the top of the cake with the ganache
to make the drips, place the ganache into a condiment dispenser or use a spoon and starting from the edge of the cake apply the ganache all around the edge of the cake
cover the top of the cake with the ganache
complete your cake design by piping the leftover icing around the top of the cake
