Sweet-and-Salty Orange Cream Cake
2014-10-27 22:07:35
Yield: 1 (3-tiered) cake
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3⁄4 cup unsweetened natural
- cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups whole milk
- 3⁄4 cup vegetable oil
- 2 large eggs
- 1 recipe Orange-Cream-Cake Icing (recipe follows)
- Garnish: gum-paste bats (see below)
Instructions
- Preheat oven to 350°. Spray 3 square cake pans (8-inch, 6-inch, and 4-inch) with nonstick baking spray with flour. Set aside.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, oil, and eggs. Beat at medium speed with an electric mixer until smooth. Pour batter evenly into prepared pans.
- Bake until a wooden pick inserted in the center comes out clean, 23 to 25 minutes. Let layers cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Wrap tightly in plastic wrap, and freeze until firm, approximately 6 hours.
- Remove cake layers from freezer, and unwrap. Trim tops of layers if uneven. Place 8-inch layer on a cake plate, and frost top of layer with Orange-Cream-Cake Icing. Center 6-inch layer on top, pressing down slightly. Frost top of layer. Center 4-inch layer on top, pressing down slightly. Frost top of layer.
- Spread a thin layer of icing over entire cake. Place in the freezer for 1 hour. Refrigerate remaining icing until ready to use.
- Evenly spread remaining icing over top and sides of cake, smoothing icing as you work. Garnish cake with bats, if desired.
Taste of the South https://tasteofthesouthmagazine.com/
Orange-Cream-Cake Icing
2014-10-27 22:09:00
Yield: 4 to 5 cups
Ingredients
- 1 cup unsalted butter, softened
- 2 (8-ounce) packages cream cheese, softened
- 1 tablespoon orange zest
- 2 teaspoons salt
- 4 to 5 cups confectioners’ sugar, sifted
- Orange food coloring paste*
Instructions
- In a large bowl, combine butter, cream cheese, zest, and salt. Beat at medium speed with an electric mixer until smooth.
- Gradually add confectioners’ sugar, beating well after each addition. Add food coloring paste, and beat until desired shade of orange is reached.
Notes
- *Available at cake decorating supply stores.
Taste of the South https://tasteofthesouthmagazine.com/
Gum-Paste Bats:
To decorate our Sweet-and-Salty Orange Cream Cake, we made spooky bats from gum paste (available wherever Wilton products are sold). Use black food coloring to dye the gum paste black. Then dust a surface with confectioners’ sugar, and roll the gum paste into a thin sheet. Using a bat-shaped cookie cutter, cut out as many bats as possible, and place on a baking sheet that is also covered in confectioners’ sugar. To give the bats’ wings “flight,” bend and elevate the wings with some aluminum foil while they are drying.
