Made a fun 6" mini birthday cake today with marshmallow flowers as shown in current BH&G

C

cheezz

Well-known member
I used the yummy Orange Butter Cake from T&T, Perfect Chocolate Frosting between layers, and orange buttercream to frost. Super fast and easy...shoulda used mini marshmallows smileys/smile.gif

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/photo.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/photo2.jpg

Perfect Chocolate Frosting:

6 oz. semisweet or bittersweet chocolate morsels

1/2 cup half and half

3/4 cup butter

2-1/3 cup sifted powdered sugar.

Combine first 3 ingredients in heavy saucepan; cook over medium heat, stirring until chocolate is melted. Remove from heat and add powdered sugar, mixing well. Set saucepan in ice water and beat with mixer on low speed until frosting cools and holds it's shape. Add a bit more half and half if needed for spreading consistency.

Makes 2-1/2 cups

Orange Buttercream

8 oz. cream cheese, softened

1/2 cup butter, softened

1-1/4 cup powdered sugar, sifted

2 Tbl. orange juice concentrate

Mix cream cheese and butter until fluffy. Add powdered sugar and orange juice concentrate, beating until smooth. Add more OJ if needed.

Note: I have an orange tree, so I squeezed some juice and boiled it down into a concentrate instead of using the frozen concentrate. Worked great.

http://eat.at/swap/forum6/23_ORANGE_BUTTER_CAKE

 
Oh, that looks adorable!!! Nicely done! Your friend is very lucky!

What a pretty silver platter /cake plate

 
c, now you can jump on the "1/3 cake mix = 6" cake" bandwagon

I've probably made 10 of these by now.

Most cake mixes are:
18 oz dry mix
3 eggs
1 C water
1/3 C oil

Using a scale, weight out 6 oz (I measured this in a dry cup measurer once, but can't remember the exact amount, so I'll hold off listing that.)

6 oz dry cake mix
1 egg
2 TBL oil
1/3 C water (or some liquid. I've used buttermilk, water + sour cream, water + liquors, coffee + liquors, etc)

I spray a 6"x2" pan with Baker's Joy, then line the bottom with a small round coffee filter, than spritz that with Baker's Joy.

Bake at the same temperature, but for less time. Somewhere between cupcakes and an 8" pan...test with toothpick.

These come out high enough that you can split it into 3 layers if you want. I always split at least once for a 2-layer.

Another good hint is to moisten the cut layer with Coke.

Perfect for Lar and I for two days or as a treat for the library.

 
so cute! orange cake sounds so perfect for springtime. I think I'll use it for my next baking

adventure for work. love the flowers too.

 
That's a silver rectangular dish that I turned upside down just to elevate the cake for pics smileys/smile.gif

 
Well this would've been useful YESTERDAY!! I made the cake plus 10 cupcakes

And have been, unfortunately, sampling the cupcakes...just for quality control of course

 
BTW, this magazine issue also had "white chocolate clay" that you use like fondant...but tastier

Has anyone done that?

 
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