Anna Olson Makes Creamsicle Cake! | Baking Wisdom
Recipe below - follow along! Orange and vanilla are the key flavours in this layer cake. It's moist and not the least bit crumbly, and the cream cheese frosting handles easily and sets well, making this cake a manageable task for anyone new at assembling cakes (or for a family project with kids). It’s perfect served right from the fridge and stable enough to transport to a party.
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• Recipe Information •
Makes one 3-layer, 8-inch (20 cm) cake
Serves 10 to 12
Prep Time: 30 minutes, plus chilling
Cook Time: 35 minutes
• Ingredients •
Cake:
3 cups (390 g) cake & pastry flour
1¾ cups (350 g) granulated sugar
2½ tsp baking powder
½ tsp fine salt
Zest of 2 navel oranges
½ cup (115 g) unsalted butter, at room temperature and cut into pieces
4 large eggs, at room temperature
¾ cup (175 mL) fresh orange juice
¾ cup (175 mL) buttermilk
½ cup (125 mL) vegetable oil
1 Tbsp (15 mL) vanilla extract
1 tsp orange extract
Orange food colouring gel, powder or paste (optional)
Frosting:
2 (8 oz/250 g) pkg cream cheese, softened
1 cup (225 g) unsalted butter, at room temperature
6 to 6½ cups (780 to 845 g) icing sugar, divided
2 tsp vanilla extract
2 tsp orange extract
Orange food colouring gel, powder or paste
See recipe for optional rice paper sails
• Chapters •
0:00 New series: Baking Wisdom!
0:43 STEP 1: Cake Layers
Preheat the oven to 350°F (180°C)
Lightly grease and line the bottoms of three 8-inch (20 cm) round cake pans. Dust the sides of the pans with flour, tapping out any excess.
0:53 Mix the dry ingredients and butter
Sift the flour, sugar, baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
2:16 Add the orange zest and butter
Stir to combine the zest, then add the butter and mix on medium-low speed until the mixture is crumbly, about 1 minute.
3:54 Add the liquids and eggs
In a separate bowl, whisk the eggs, orange juice, buttermilk, oil and vanilla and orange extracts together. Add all at once to the flour. If using a stand mixer, switch to the whip attachment (hand beaters still work fine) and mix first on low speed to combine. Increase the speed to medium and beat for 90 seconds, until the batter is thick and smooth. Add orange food colouring, if using.
6:33 Divide the batter among the pans and bake
Divide the batter evenly among the pans Give each pan a tap on the counter to knock out any air bubbles. Bake the cakes for 30 to 35 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then tip them out onto a rack to cool completely.
6:58 OPTIONAL: rice paper decor
Rice paper “sails” give this cake the appearance of movement. You will need three or four sheets of edible round rice paper, six or eight sheets of parchment paper, and some liquid or paste food colouring. Fill two to three pie plates with warm (not hot) tap water and add a few drops of liquid or paste food colouring to each. Crumple up a few pieces of parchment paper and set them on baking trays or cooling racks. Submerge a sheet of rice paper in the water until it softens, about 30 seconds. Carefully lift the rice paper from the water and lay it across the crumpled parchment. Repeat with two to three more sheets. Allow the rice paper to air-dry, uncovered, for 24 hours, then peel away parchment.
9:21 STEP 2: Frosting
Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and half the icing sugar on low speed, increasing to medium speed until combined and not too soft.
10:23 Add remaining icing sugar, and tint to a pale orange with colouring
10:48 Assemble
Place a cake layer onto a cake wheel or platter. Cover the top of the cake generously with frosting and spread to level it. Set the second cake layer on top and repeat, covering the top of it with frosting. Place the final cake layer on top, and enough frosting to cover the cake in a level layer. Spread frosting on the sides of the cake to cover and fill in any gaps. The cake should not be visible through the frosting. Chill the cake for an hour before decorating.
12:56 STEP 3: Decorate
Divide the remaining frosting into three bowls. Leave one as is. Tint one bowl a medium orange and the other a darker orange. Use an offset spatula to smear patches from all three bowls onto the side of the cake, leaving space between these smears. Use the same offset spatula or a cake or bench scraper to spread the frosting into a smooth layer while you spin the cake: blending the coloured patches will give the frosting a watercolour effect.
14:35 The results!
Press the rice paper “sails” onto the decorated cake. Chill the cake for at least 2 hours before serving.
How To Make Orange Pastry Cream | Kosher Pastry Chef
Pastry Cream (Custard) is a variety of culinary preparations based on milk or cream cooked with egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce to the thick pastry cream used to fill éclairs
????????️ All The Tools Used Can Be Found MY AMAZON STOREFRONT: ????????️
Easy Orange Buttercream Frosting Recipe
This homemade orange buttercream is super simple and ready in less than 15mins using only 4 ingredients.
It's a creamy orange frosting that's so easy to make using orange extract and orange juice (or milk). Perfect for frosting cakes, cupcakes, cookies, desserts and more!
Ingredients:
175 g (¾ cups) unsalted butter (softened)
425 g (3 ½ cups) powdered icing sugar
1 teaspoon orange extract
3-4 tablespoon orange juice or milk
⅛ teaspoon salt (optional)
For the full recipe and step-by-step instructions, head to -
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상큼 톡톡!????오렌지 생크림 케이크 만들기???? : Orange cake Recipe : オレンジケーキ -Cookingtree쿠킹트리
색이 예쁘고 과즙이 풍부한 오렌지를 듬뿍 넣어 오렌지 케이크를 만들었어요!
▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽
더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below.
색이 예쁘고 과즙이 풍부한 오렌지를 듬뿍 넣어 오렌지 케이크를 만들었어요!
싱그러운 오렌지 과즙이 톡톡 터지고 부드러운 생크림과 함께 먹으니 촉촉하고 정말 맛있네요~^^
과일이 듬뿍 들어간 케이크는 언제나 예쁘고 맛도 좋은 것 같아요~
즐겁게 시청하세요~♬ Enjoy~♪
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▶재료
15cm 스펀지 케이크 시트 3장
(레시피 영상 :
오렌지 5개 정도
설탕시럽
휘핑한 생크림 400g (+설탕 40g)
오렌지색 생크림 40g (+설탕 4g, 주황 식용색소)
애플민트
▶레시피
1. 오렌지의 껍질을 까고 장식할 오렌지와 샌드할 오렌지로 나누어 썬다.
2. 돌림판에 시트를 올리고 설탕시럽을 뿌린 뒤 휘핑한 크림을 바른다.
3. 오렌지를 올리고 생크림을 바른 뒤 시트를 올린다. 1번 더 반복한다.
4. 마지막 시트를 올리고 생크림을 전체적으로 바른다.
5. 오렌지색 생크림을 군데군데 묻힌 후 스크래퍼를 이용해 아이싱 한다.
6. 케이크 윗면에 생크림을 동그랗게 짜고 오렌지와 애플민트를 올려 장식한다.
▶Ingredients
15cm sponge cake sheet 3sheets
(Recipe video :
About 5 Oranges
Sugar syrup
400g whipped cream (+40g sugar)
40g Orange color cream (+4g sugar, orange food coloring)
Apple mint
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시청해주셔서 감사합니다~♥
Thank you for watching~
Amazing Orange Cake Recipe | Quick and Easy!
This Easy Orange Cake Recipe is beyond moist and PACKED with orange flavor throughout! You don't need a mixer for this quick and easy recipe that comes together in just a few minutes! It uses orange zest and fresh orange juice to give you maximum flavor, and yes you can enjoy this cake for breakfast, dessert, or as a mid-day snack!
RECIPE:
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