Tuesday, January 29, 2013

Orange Essence Butter Cake With Honey Buttercream


I made this delectable dessert for a holiday party and it was a smash. I'm a big fan of enhancing box cakes with other ingredients.

In this one, follow the directions on the back of the yellow butter cake box but instead of using water, use orange juice instead and add the zest of 1 orange to the batter. Bake as directed.

Also, I home made the candied oranges. It's a simple process which creates a marvelous presentation for this cake. But you can skip it if your short on time and use thinly sliced fresh oranges instead. Boil equal parts sugar and water. Simmer thinly sliced oranges for about 45 minutes. Remove slices from sugar water and dry on parchment. Arrange on parchment lined cookie sheet and bake at 250 for about 20 minutes checking often so as not to "cook" them. This step is simply to dry them.

Honey Buttercream

  • 1 Cup butter
  • 1/2 cup honey
  • 4 cups confectioners sugar 
  • 1 Tbs whipping cream (optional)
  1. Take butter out of the fridge early to ensure that it is at room temperature when you begin making this icing.
  2. Use your kitchen Aid if you have one and with the paddle attachment mix the butter and honey until it is smooth. (If you do not have one beat these two ingredients together with an electric beater).
  3. Begin to slowly add the confectioners sugar. Continue beating until it's all been added to the consistency you like (you might use 3 cups or you may like a stiffer frosting and add and extra cup. 
  4. If you've added that extra sugar, and it's too dense, add the heavy cream until its thinned to the consistency you want.

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