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.
기분까지 좋아지는 과즙팡팡!???? 오렌지 케이크 * 스위스 머랭 버터크림 : Orange Cake * Swiss Meringue Buttercream | Cooking tree
오렌지의 상큼함을 가득 느낄 수 있는 오렌지 케이크를 만들었어요~
스위스 머랭 버터크림은 일반 버터크림 보다 느끼함도 덜하고 부드러워 좋은 것 같아요.
케이크 시트는 제누와즈와 레드벨벳 케이크 시트의 중간 느낌이라 안정감이 있어 좋더라구요.
1가지 시트만 사용해 만들어도 좋지만 오렌지 색과 한층씩 섞여 있으니 훨씬 더 예쁘고 오렌지 느낌이 많이 나서 좋네요~
복잡하지 않고 심플한 디자인 이지만 시트 부터 크림까지 정성은 가득 들어가는 것 같아요.
시트에는 오렌지 제스트를 넣고 오렌지 과육을 졸여 크림과 함께 샌드하니 오렌지 향이 가득하답니다^^
즐겁게 시청하세요~♬ Enjoy~
*여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다!
Your subscriptions, likes, and comments give me a lot of strength.♡
*자막이 준비되어 있습니다! Subtitles are prepared.
It's an automatic translation, so it might be a little wrong,
but I hope it helps a little bit.^^
-
[재료 Ingredients]
- 틀 사이즈 Mold size : 15cm
달걀 260g (약 달걀 5개)
설탕 210g
바닐라익스트랙 5g
무염버터 100g
오렌지 제스트
따뜻한 우유 (약 50℃) 150g
레몬즙 7g
중력분 250g
베이킹파우더 6g
오렌지 300g (약 오렌지 3개)
설탕 60g
레몬즙 5g
달걀흰자 110g (약 달걀 3개)
설탕 180g
소금 1g
무염버터 320g
쿠앵트로 7g
260g Egg (about 5 eggs)
210g Sugar
5g Vanilla extract
100g Unsalted butter
Orange zest
150g Warm milk (about 50℃)
7g Lemon juice
250g All-purpose flour
6g Baking powder
300g Orange (about 3 oranges)
60g Sugar
5g Lemon juice
110g Egg white (about 3 eggs)
180g Sugar
1g Salt
320g Unsalted butter
7g Cointreau
[만드는 과정]
1. 뜨거운 물이 담긴 냄비 위에 달걀이 담긴 볼을 올리고 설탕과 바닐라 익스트랙을 넣고 저으며 40도 정도까지 온도를 올린다.
2. 달걀이 담긴 볼을 꺼내고 버터가 담긴 볼을 냄비 위에 올려 온도를 올린다.(약 50~60도 정도)
3. 달걀을 고속, 중속, 저속의 순서로 휘핑해 조밀한 거품을 만든다.
4. 중력분과 베이킹 파우더를 2번에 나누어 체에 쳐서 넣고 날가루가 보이지 않은 때까지 섞는다.
5. 따뜻한 우유(약 50도 정도)에 레몬즙을 넣고 섞은 뒤 반죽에 넣고 섞는다.
6. 중탕으로 녹인 버터에 반죽의 일부를 넣고 섞은 뒤 다시 반죽에 넣고 골고루 섞는다.
7. 반죽의 반을 오븐 팬에 붓고 남은 반죽에 오렌지색 색소를 넣고 섞은 뒤 다른 오븐 팬에 붓는다.
(반죽에 색소를 넣고 섞다 보면 부피가 줄기 때문에 색소를 넣는 반죽을 조금 더 남기면 좋아요)
8. 탕탕 쳐서 큰 기포를 제거하고 170도 오븐(예열 190도)에서 40분 정도 굽고 꺼내 뒤집어 식힌다.
9. 오렌지의 과육만 분리해 냄비에 넣고 설탕을 넣은 뒤 걸쭉해질 때까지 끓인다.(10분 이상 약불에서)
10. 레몬즙을 넣고 조금 더 끓인 뒤 냉장실에서 차갑게 식혀 짤주머니에 담아 준비한다.
11. 달걀 흰자에 설탕과 소금을 넣고 섞은 뒤 끓는 물이 담긴 냄비 위에 올리고 저으며 70도 정도까지 중탕한다.
12. 냄비에서 내린 뒤 휘핑해 단단한 머랭을 만든다. (머랭의 온도를 약 30도 정도까지 식혀 주세요)
13. 실온 상태의 버터를 한두 조각씩 넣으며 충분히 휘핑하고 마지막에 오렌지 쿠앵트로를 넣고 조금 더 휘핑한다.
14. 케이크 시트는 윗면과 아랫면을 제거하고 2등분으로 잘라 총 4개의 시트를 준비한다.
(저는 시트의 가장자리의 구움색을 제거하고 사용했는데 그냥 사용해도 괜찮아요)
15. 윗면에 장식할 크림을 조금 덜어 놓고 돌림판에 오렌지색 시트를 올리고 시럽을 뿌린다.
16. 크림을 올려 평평하게 하고 오렌지 퓌레를 올리고 평평하게 한 뒤 바닐라 시트를 올린 뒤 반복하여 쌓는다.
17. 버터크림으로 애벌 아이싱 한 뒤 냉장실에서 30분 정도 굳힌다.
18. 남은 크림에 색소를 넣어 오렌지색 크림을 만들고 케이크에 발라 아이싱 한다.
19. 윗면에 깍지(865번, 둥근 깍지)를 이용해 흰색 크림을 짜고 10분 정도 냉장실에 넣어 둔다.
20. 둥근 깍지로 짠 크림의 윗부분을 파내 홈을 만들고 오렌지 퓌레를 올린다.
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트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
*멤버십에 가입해 월 2회 제공되는 선공개 영상의 혜택을 즐겨 보세요~
Join the membership and enjoy the benefits of the pre-released video
that is provided twice a month!^^
#오렌지케이크 #버터크림케이크 #OrangeCake #ButterCreamCake
Orange Marmalade Cake with Chocolate Ganache
FULL RECIPE HERE:
Delicate and moist white cake layers are flavored with orange liquor, filled with orange marmalade and frosted with orange-flavored butter cream! And finished with a chocolate ganache for an elegant look! This orange marmalade cake is the ultimate treat for citrus lovers!
Music Courtesy of Audio Network
ORANGE CAKE | Rich and Moist Whole Orange Cake Recipe by Food Better
ORANGE CAKE | Rich and Moist Whole Orange Cake Recipe by Food Better
Fragrant and Moist Dense cake loaded with with deep orange flavor is a perfect snack and as a dessert.
For this recipe , you will need
1. Oranges : 2
2 . Butter : 225 grams
3. Sugar : 1.25 cups
4. Eggs : 3
5. Flour : 2.5 cups
6. Baking powder : 2 teaspoons
7. Baking Soda : 1/4 teaspoon
8 : salt : 1/8 teaspoon
9. Icing sugar : 1.5 cups
10. Milk : 2-3 tablespoons
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Music Credit
Happy/upbeat morning by Liborio Conti (Free Stock Music / Creative Commons Music CC-BY)
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Food Better
Easy Orange Cream /The perfect filling for cakes / Orange Cream Filling for Cakes & Cupcakes
This Orange cream is soo creamy and has a deep orange flavour from all of the orange juice and zest added. I used this cream for my White Chocolate Orange cake and it was incredibly delicious! The link for my White Chocolate Orange Birthday Cake is linked below. Using this cream as a filling is a fantastic decision because of the beautiful taste and colour which only came from the oranges. If you like rather a sweet cream then add more sugar to how sweet you want it to be, but don't go over 175g. After you make this cream once you will always come back to this recipe, it will definitely become a firm favourite! It surely is my favourite! This cream is similar to pastry cream but you don't need to add any milk or vanilla. Enjoy!
WHAT CAN I USE THIS CREAM FOR?
White Chocolate Orange Cake
#filling_for_cakes #orangecream #homecookingjourney #best_cake_filling
#cupcake_filling #easyrecipe #orangefilling
INGREDIENTS:
630ml orange juice, squeezed
6 egg yolks
120g granulated sugar
95g cornflour
70ml cold water
zest from 2 oranges
CHINESE 中文
配料：
榨汁630毫升橙汁
6个蛋黄
120克砂糖
95克玉米粉
70毫升冷水
2个橙子的皮
HINDI हिंदी
सामग्री:
630ml संतरे का रस, निचोड़ा हुआ
6 अंडे की जर्दी
120 ग्राम दानेदार चीनी
95 ग्राम कॉर्नफ्लोर
70 मिली ठंडा पानी
2 संतरे से उत्साह
BANGLA বাংলা
সংখ্যক:
630 মিমি কমলা রস, সঙ্কুচিত
6 ডিমের কুসুম
120 গ্রাম দানাদার চিনি
95 গ্রাম কর্নফ্লাউর
70 মিলি ঠাণ্ডা জল
2 কমলা থেকে উত্সাহ
SPANISH ESPAÑOL
INGREDIENTES:
630ml de zumo de naranja exprimido
6 yemas de huevo
120 g de azúcar granulada
95 g de harina de maíz
70 ml de agua fría
ralladura de 2 naranjas
ITALIAN ITALIANO
INGREDIENTI:
630 ml di succo d'arancia, spremuto
6 tuorli d'uovo
120 g di zucchero semolato
95 g di farina di mais
70 ml di acqua fredda
la scorza di 2 arance
ROMANIAN ROMÂNĂ
INGREDIENTE:
630ml suc de portocale
6 galbenusuri de ou
120g zahăr granulat
95g amidon de porumb
70ml apă rece
coaja de la 2 portocale
CROATIAN HRVATSKI
SASTOJCI:
630ml soka od naranče, iscijeđen
6 žumanjaka
120g granuliranog šećera
95g kukuruznog brašna
70 ml hladne vode
korica od 2 naranče
FRENCH FRANÇAIS
INGRÉDIENTS:
630 ml de jus d'orange, pressé
6 jaunes d'oeuf
120g de sucre granulé
95g de maïzena
70 ml d'eau froide
le zeste de 2 oranges
KOREAN 한국어
성분 :
짜낸 오렌지 주스 630ml
달걀 노른자 6 개
굵은 설탕 120g
95g 옥수수 가루
냉수 70ml
2 오렌지의 풍미
GERMAN DEUTSCHE
ZUTATEN:
630 ml Orangensaft, gepresst
6 Eigelb
120 g Kristallzucker
95 g Maismehl
70ml kaltes Wasser
Schale von 2 Orangen
JAPANESE 日本人
材料：
630mlのオレンジジュース、絞りたて
卵黄6個
グラニュー糖120g
コーンスターチ95g
70mlの冷水
2つのオレンジからの熱意
Orange cream, how to make cake filling, perfect filling for cakes, cake, cake filling, how to make easy cream, filling, white chocolate orange cake filling, perfect cake filling, filling for cakes and cupcakes, orange cream, orange pastry cream with natural orange juice, orange pastry cream, how to make a filling, healthy cream, not too sweet dessert, not too sweet cream, how to make an easy cream, orange cream recipe,
Halloween Special! Chocolate Orange Layer Cake | Cupcake Jemma
It's the most wonderful time of the year! Yup, that's right, Halloween's a-comin' and I can't wait. See what happened when I went to Crumbs & Doilies HQ to bake a Halloween inspired Chocolate Orange Cake. Never a dull moment at C&D!
Recipe -
525g plain flour
550g caster sugar
95g cocoa powder
3/4 tsp salt
1.5 tsp bicarbonate of soda
zest of 3 oranges
5 lg free-range eggs
350ml coffee
350ml buttermilk
320ml vegetable oil
400g unsalted butter, soft
900g icing sugar, sifted
4-6 tbs freshly squeezed orange juice
250g dark chocolate, melted
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Thanks so much to the wonderful B for helping with the gang's makeup! Check out her lovely Marshmallows at
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