Tuesday, February 15, 2011

Orange Dream Cake with Whipped Icing

I originally planned to make this cake for Valentine's dinner for my love, however, instead we had to go to a town an hour away to sign the contract for our new car - since they took too long last Saturday and couldn't get it together in time. So, I made it last night instead. Why Orange Dream you ask? Wouldn't Valentines Day speak more to something chocolaty and decadent? Maybe for some. But my husband's absolute favorite flavor is Orange Dream (or Dreamsicle, as it's also called I believe). So, Orange Dream Cake it is! I found the recipe on Cake Central. If you fancy yourself a baker (novice, expert or somewhere in between), or if you are looking for that perfect cake recipe - you MUST visit this website. It is a baker's dream come true. Helpful forums, TONS of recipes and pictures of beautiful cakes from other Cake Central users.

I digress. Our review on this cake - Seemed a little dense but that could have been my error (or I may not be used to making wedding-level cakes, maybe they are just more dense?)- but not dense in as bad way really...and it was SO delicious! I will definitely be making this cake again!

On with the recipe. Credit for this goes to Cake Central user "macsmom", who is a GENIUS when it comes to gourmet cake flavors.

Orange Dream Cake - macsmom
2 boxes white cake mix
2 C. melted orange sherbet
2/3 C. OJ
2 C. flour
1 3/4 C. Sugar
1 1/2 tsp. salt
1/2 tsp. baking soda
2 C. sour cream
9 egg whites
1/4 C. oil
1 T orange extract **I used Orange Bakery Emulsion, I just prefer the flavor it gives over extract.
Food coloring (if desired) **I did not use this.

Mix dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees. **The recipe does not say how long to bake the cake. It depends on the size of pan you use, and my oven tends to run hot anyway so I would just follow loosely the guidelines on your box, adjusting the time for the lower temperature - and watch carefully! ;-)

Once baked & cooled, top with your choice of icing.

One 14" round + one 6" round
OR one 16" round
OR one 12" round + one 10" round
OR one 12X18" sheet cake
OR one 12" round + one 8" round + one 6" round
Half a recipe makes: two 8" rounds
or two 6" rounds and 6 cupcakes

Whipped Icing
8 oz. reduced-fat cream cheese, softened
1/2 C. confectioners sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
2 C. heavy whipping cream

Combine the cream cheese, sugar and extracts in a large mixing bowl, or the bowl of a stand mixer. Fit the mixer with a whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times during the whipping process. Continue whipping until the cream can hold a stiff peak.

Yield: 5 cups

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