HOW TO ASSEMBLE CAKE DECORATING BAG RECIPES

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ORANGE DREAMSICLE CAKE {A DOCTORED CAKE MIX RECIPE} | M…



Orange Dreamsicle Cake {A Doctored Cake Mix Recipe} | M… image

This delicious Orange Dreamsicle Cake all starts with a simple cake mix! We love the combination of the orange cake layers with orange cream filling and orange cream cheese frosting!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 21

1 box (15.25 oz.) white cake mix, sifted (Any mix without pudding in the mix)
1 cup (114g) all purpose flour (plain in the UK)
1 cup (200g) sugar
1 tsp (5g) baking powder
3 large eggs
1 1/3 cups (322g) orange juice
1 cup (242g) sour cream (we use full fat sour cream)
1 Tablespoon (10g) orange extract (*See note below for alternative)
1/2 teaspoon (2g) vanilla extract
zest of one orange
*A little orange coloring gel for additional color is optional
1 small box instant Vanilla pudding (3.4oz/96g) We used Jello- Brand
2 c. (464g) heavy cream or whipping cream.
1 tsp. (4g) Orange Extract (we used McCormick)
2 sticks (1 cup) (226 g) unsalted butter, let it sit out until slightly softened.
2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Do not soften the cream cheese.
1 teaspoon (4 g) clear vanilla extract (we used clear to keep color lighter)
1 teaspoon (4g) orange extract
1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
6 to 6 1/2 cups (690g to 747g) powdered sugar
Orange Coloring Gel (optional) We used a very small amount for tinting.

Steps:

  • For the Orange Cake LayersPreheat the oven to 350 degrees. Grease and flour three 8x2 inch round cake pans. In the bowl of your mixer, add the dry ingredients and whisk at least 30 seconds to blend. Add the remaining ingredients to the bowl and mix on medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for 1 more minute. If you are using a hand mixer, mix for a bit longer. Pour into prepared pans and bake at 350 degrees for 25 to 30 minutes. Check at 25 minutes, if a toothpick inserted into the center comes out clean or with just a few crumbs attached, it is done. Cool in the pans 5 to 10 minutes then turn out. Makes 7 1/2 cups batter. Works well for cupcakes Orange Cream FillingCombine the pudding mix and heavy cream and orange extract in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time. Orange Cream Cheese FrostingCut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth. Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar. Increase mixing speed and beat until fluffy. Don't over beat. This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix. Will frost a 3 layer 8 or 9 inch cake. When decorating our Dreamsicle Cake, we frosted our cake and then went back in with swirls of lightly tinted orange frosting for a pretty effect. Assembling the CakePlace first cake layer on pedestal or cake plate. Pipe a dam of cream cheese frosting about 1/2 inch from the edge of the cake using a piping bag with the tip snipped away. Filling with the orange cream filling. Repeat for the next cake layer and top with the final layer. Frost with cream cheese frosting. I added additional texture with a small cake comb and topped with an orange slice. © Melissa DiamondCATEGORY: Recipes

PINEAPPLE COCONUT CAKE - MY CAKE SCHOOL



Pineapple Coconut Cake - My Cake School image

This moist and flavorful Pineapple Coconut Cake consists of homemade pineapple cake layers with a delicious pineapple filling and coconut cream cheese frosting!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 21

3 cups (342g) cake flour (**see below if you do not have cake flour)
1 Tablespoon (12g) baking powder
1/2 teaspoon salt (2g)
6 egg whites (180g)
3/4 cup (8oz.) (227g) crushed pineapple in juice, do not drain juice
2/3 cup (152g) milk
1 teaspoon (4g) vanilla extract
1/4 cup (54g) vegetable oil ( we used Canola Oil)
2 cups (400g) sugar
1 cup (2 sticks) (226g) unsalted butter, slightly softened
**Substitution for cake flour: If you only have all purpose flour (plain in the UK), measure out 3 cups all purpose flour, remove 6 Tablespoons of the all purpose flour and replace it with 6 Tablespoons cornstarch (corn flour in the UK). Whisk to blend and proceed with the recipe.
One 20 ounce can (567g) of crushed pineapple
1/2 cup (100g) granulated sugar
2 Tablespoons (14g) cornstarch
2 sticks (1 cup) (226g) unsalted butter, slightly softened
2 (8oz.) packages cream cheese (452g. is the total gram weight) use full fat cream cheese, slightly softened. Using reduced fat will cause it to be too soft
1 1/2 teaspoons (6g) coconut extract (adjust to your liking)
1 teaspoon (4g) vanilla extract
6 to 6 1/2 cups ( 747g) powdered sugar
pinch salt
1 bag (14oz (396g) of sweetened coconut

Steps:

  • Preheat the oven to 350 degrees, grease and flour 3 (8 inch) round pans and place a circle of waxed or parchment paper in the bottom of each pan. Cakes with fruit have a tendency to stick
  • In a medium bowl, whisk the flour, baking powder and salt for at least 30 seconds to blend.
  • In another bowl, add the egg whites, crushed pineapple +juice, milk, vanilla and vegetable oil. Blend with a fork
  • In the bowl of your mixer add the butter and beat at medium speed until soft and smooth. Gradually add the sugar and continue to beat until lightened in color and fluffy, 3 to 5 minutes, longer if using a hand mixer.
  • Alternately add the flour mixture and the wet ingredients, beginning and ending with the dry ingredients (3 additions of dry and 2 of wet). Beat on low to medium speed until the ingredients are mixed in. Do not mix above medium speed or over mix. 
  • Bake at 350 degrees for 20 to 25 minutes, check at 18 minutes. When a toothpick pulls out clean or with just a few crumbs attached, the cake is done.
  • Cool the cakes on a cooling rack for 5 minutes then turn out. Makes 7 1/2 cups batter
  • This cake recipe can be used for cupcakes also and the layers are sturdy enough for fondant.
  • Combine all ingredients in a saucepan and cook over medium heat. When the mixture begins to boil, stir constantly until it begins to thicken, approximately 1 to 2 minutes.
  • Keep in mind that it will thicken even more as it cools. Cool completely in refrigerator before using.
  • Add the butter to the mixing bowl and beat until smooth.
  • Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.
  • Add the coconut and vanilla extracts
  • Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while.
  • Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return to a good piping consistency.

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ORANGE DREAMSICLE CAKE {A DOCTORED CAKE MIX RECIPE} | M…
This delicious Orange Dreamsicle Cake all starts with a simple cake mix! We love the combination of the orange cake layers with orange cream filling and orange cream cheese frosting!
From mycakeschool.com
Reviews 4.6
Total Time 0S
  • For the Orange Cake LayersPreheat the oven to 350 degrees. Grease and flour three 8x2 inch round cake pans. In the bowl of your mixer, add the dry ingredients and whisk at least 30 seconds to blend. Add the remaining ingredients to the bowl and mix on medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for 1 more minute. If you are using a hand mixer, mix for a bit longer. Pour into prepared pans and bake at 350 degrees for 25 to 30 minutes. Check at 25 minutes, if a toothpick inserted into the center comes out clean or with just a few crumbs attached, it is done. Cool in the pans 5 to 10 minutes then turn out. Makes 7 1/2 cups batter. Works well for cupcakes Orange Cream FillingCombine the pudding mix and heavy cream and orange extract in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time. Orange Cream Cheese FrostingCut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth. Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar. Increase mixing speed and beat until fluffy. Don't over beat. This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix. Will frost a 3 layer 8 or 9 inch cake. When decorating our Dreamsicle Cake, we frosted our cake and then went back in with swirls of lightly tinted orange frosting for a pretty effect. Assembling the CakePlace first cake layer on pedestal or cake plate. Pipe a dam of cream cheese frosting about 1/2 inch from the edge of the cake using a piping bag with the tip snipped away. Filling with the orange cream filling. Repeat for the next cake layer and top with the final layer. Frost with cream cheese frosting. I added additional texture with a small cake comb and topped with an orange slice. © Melissa DiamondCATEGORY: Recipes
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