WHIP CREAM FOR CAKE DECORATING RECIPES

Steps:

• Preheat the oven to 325 degrees F. Grease and flour bundt pan. See Notes below.
• In a medium sized bowl, combine the cake flour, baking powder, and cocoa powder. Whisk for 30 seconds to blend and set aside.
• In the bowl of your mixer, add the softened butter and softened cream cheese. Mix until smooth. Gradually add the sugar. Mix on medium speed for three minutes. Scrape the bottom and sides of the bowl.
• Add the eggs one at a time, mixing after each until the yellow of the yolk disappears.
• With the mixer on low speed, add about half of the flour mixture. Gradually increase to medium speed and mix just until combined.
• Add the milk and vanilla. Blend on low speed, then add the remaining flour mixture. Increase the mixing speed slightly and mix just until well blended. Do not mix over medium speed or over mix.
• Pour batter into the prepared bundt pan. Bake for 1 hour and 10 minutes or until a toothpick comes out clean or with just a few crumbs attached. *Baking times can vary- check on the cake at around the one hour mark and adjust time as needed.
• Allow to cool in pan on cooling rack for 10 minutes. Place cake board or cake plate on top of the bundt pan and flip over to turn out.
• Microwave for 20 seconds, stir, 20 seconds, stir, 5 seconds and stir until smooth. **Heating times can vary and so adjust as needed. When the chocolate is nearly completely melted, remove and stir until smooth.
• Allow to cool to desired thickness for applying to the cake.
• I spooned the chocolate glaze onto the cooled pound cake. However, if you would like a bit more control, you could spoon the glaze into a disposable piping bag with the tip snipped away and pipe onto the cake.

Steps:

• For the Cake: Preheat the oven to 350 degrees (This Recipe uses the Reverse Creaming Method of Mixing.) Grease and flour two 8 x 2 inch round pans. In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. In a separate bowl, add the eggs, orange juice concentrate, milk, orange extract and zest. With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened. Scrape sides and bottom of bowl. SLOWLY add 1/2 of the egg mixture, increasing to medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bottom and sides of the bowl. Add a small amount of Orange Coloring Gel to the bowl if you would like the batter to be orange. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool in the pan 10 minutes, then turn out. Works well for cupcakes. Makes 6 cups batter. For the Orange Cream Filling: Combine 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. For the Orange Cream Cheese Frosting: Cut 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.