Orangecreamsiclecake Recipes

Steps:

• Set out Cool Whip to thaw.
• Prepare cake mix according to directions for a 9x13 pan,.
• After the cake is done and you bring out of oven, poke holes throughout the cake with a fork.
• Prepare Orange jello with 1 cup of boiling water and pour over the cake.
• Allow to cool in pan for 30 minutes.
• In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1 cup milk.
• Stir in orange and vanilla extracts, mix well.
• Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.

Steps:

• Bake cake as needed in 9x13-inch pan.
• When baked and cooled, poke holes all over cake with meat fork.
• Mix large box of Jello with the waters and just let it start to set up.
• Slowly pour over the cooled cake and allow to run into holes all over cake.
• Chill cake until Jello is set.
• In large bowl, cream the cheese until creamy.
• Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
• Fold in Cool Whip.
• Spread on cake and chill until served.
• Enjoy!

Steps:

• In a mixing bowl, combine cake and drink mixes, eggs, 1 cup water and oil.
• Beat on medium speed for 2 minutes.
• Pour into an ungreased 13-in. X 9-in. X 2-in. baking pan.
• Bake at 350* for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Using a meat fork, poke holes in top of cake.
• Cool in pan on a wire rack for 30 minutes.
• Meanwhile, in a bowl, dissolve one package of gelatin in boiling water.
• Stir in cold water.
• Pour over top of cake.
• Cover and refrigerate for 2 hours.
• In a mixing bowl, combine 1/2 cup milk, vanilla, pudding mix and remaining gelatin; Beat on low for 2 minutes.
• Let stand for 5 minutes; fold in whipped topping.
• Frost cake.
• Refrigerate leftovers. servings.

Steps:

• For the creamsicle cake: Preheat a grill to 350 degrees F.
• In a bowl, sift together the flour, baking powder, salt and nutmeg. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together until light and fluffy, stopping occasionally to scrape down the bowl.
• One at a time, add the eggs and egg yolk, beating after each addition until incorporated and scraping down the bowl occasionally. Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly. Fold the batter a few times with a rubber spatula to make sure everything is evenly distributed and the batter is smooth.
• Spoon the batter into the hollowed out orange shells, filling them halfway.
• Loosely wrap each orange in foil and set upright on the grill. Cover the grill and bake for about 40 minutes, until the cakes spring back when poked. Remove from the grill, unwrap and let cool completely.
• For the cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. On low speed, add the confectioners' sugar 1 cup at a time; beat until smooth and creamy. Beat in the vanilla.
• Spread the cooled cakes with a generous dollop of cream cheese frosting.

Steps:

• Preheat the oven to 350˚ F. Prepare the cake mix as directed for a 9-by-13-inch cake; bake as directed. Let cool slightly in the pan, then remove to a rack to cool completely.
• Transfer the cake to a baking sheet lined with parchment and carefully cut into 2 layers. Keeping the cakes stacked, trim a 3/4-inch strip from each long side. Reserve the trimmings (you'll have 4 strips).
• Cut off the carton from the sherbet and slice the block of sherbet lengthwise into thirds. Arrange on the bottom layer of the cake. Let soften slightly, then smooth with an offset spatula.
• Use the 4 trimmed strips of cake to create a border all the way around the sherbet, breaking the pieces as needed. Cover with the top cake layer and freeze 1 hour.
• Cut a large chunk out of one of the top corners of the cake to look like a bite. Trim the other top corner to make it rounded. Press a few of the cake trimmings against the exposed sherbet in the bite.
• Using a paring knife, carve out 2 shallow channels in the cake as shown. Cover the top and sides of the cake with the frosting, making sure to cover the bite. Return the cake to the freezer.
• Make the fondant: Put the marshmallows and water in a microwave-safe bowl; microwave, stirring occasionally, until melted and smooth. Tint orange with red and yellow food coloring. Transfer the mixture to a stand mixer.
• Slowly beat all but 1/2 cup confectioners' sugar into the melted marshmallows (it will be stiff). Beat in the butter. Knead in some of the remaining sugar until rollable. Roll out on a confectioners' sugar-dusted surface until large enough to cover the entire cake.
• Carefully drape the fondant over the cake and smooth with your hands. Trim the excess, cutting around the bite. Press a thin strip of fondant along the bottom of the bite. Insert a wooden spatula for the stick.

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes; set aside.
• Beat the butter, granulated sugar, egg yolks, orange zest and orange oil in a separate large bowl with a mixer on medium speed until smooth and combined, about 4 minutes. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the orange juice. Fold in the beaten egg whites. Spoon the batter into the muffin cups, filling each about halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 10 minutes in the pans, then remove to racks to cool completely.
• Make the frosting: Beat the butter and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Reduce the speed to low; gradually beat in the confectioners' sugar. Add the milk, increase the speed to medium and beat until light and fluffy. Frost the cupcakes. Top with sanding sugar and orange gummy candies.
• Orange oil gives the cupcakes an intense orange flavor that you can?t get from just extract or zest.

Steps:

• In a bowl, beat the cream with a whisk until soft peaks form. Set aside.
• In another bowl, beat the egg whites until soft peaks form. Add the honey and vanilla extract and continue beating until firm peaks form.
• Combine the egg whites mixture to the cream and add the orange juice and orange zest.
• Using a popsicle mold or wax paper cups, fill the molds and insert the popsicle sticks. Place in the freezer overnight and serve.

Steps:

• 1. Place a rack in the center of the oven and preheat the oven to 350°F.
• 2. Lightly mist three 9-inch round cake pans with vegetable oil cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside.
• 3. Place the cake mix, orange gelatin, oil, eggs, and orange extract in a large mixing bowl. Add 1 1/4 cups of water, then beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat, scraping down the side again if necessary, until the batter is well blended and smooth, 2 minutes longer. Divide the batter evenly among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
• 4. Bake the cakes until they spring back when lightly pressed with a finger, 18 to 22 minutes. Check the pan on the highest rack first; it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each and invert them onto a rack, then again onto another rack so that they are right side up. Allow the cakes to cool completely, 15 to 20 minutes longer.
• 5. Meanwhile, start making the frosting: Place the sour cream and coconut in a large bowl, stir to combine, and place in the refrigerator, uncovered, for 1 hour.
• 6. Remove the bowl with the sour cream from the refrigerator, add the confectioners' sugar and orange juice, and beat with an electric mixer on medium speed until well combined, 30 seconds. Fold the whipped topping into the frosting until just combined.
• 7. To assemble the cake, place one cake layer, right side up, on a cake plate and spread some of the frosting over the top. Place a second layer, right side up, on top of the first. Spread some of the frosting over the top. Place the third layer, right side up, on top of the second layer, then frost the top and side of the cake smoothly and generously. Place the cake in a cake saver and refrigerate it until well chilled, 2 hours. Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to 1 week.

Steps:

• Preheat oven to 350°F.
• Cream together butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Sift together flour, baking powder and salt.
• Combine the 1 2/3 tablespoons orange juice concentrate, water, milk, canola oil, vanilla and orange extract.
• Add dry ingredients and wet ingredients, alternately, to butter mixture, beating well after each addition.
• Divide batter among two 9 inch sprayed cake pans and bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean.
• Remove from oven, cool, and remove from pans.
• Frost cake, either 2 separate cakes, or if you are brave, as a 2 layer cake!
• Garnish with mandarin oranges.
• Frosting: Cream the cream cheese, powdered sugar, and o.j. concentrate together until well blended.

Steps:

• Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool.
• In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours.
• Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.

Steps:

• Cake: Blend all ingredients& pour in 2 9" greased& floured pans.
• Bake at 350* for 20-25 minutes.
• When cool slice each layer to make 4 layers.
• Frosting: Combine sour cream& coconut,if used[I don't].
• In separate bowl mix sugar& orange juice til disolved.
• Combine with sour cream.
• Fold in Cool Whip.
• Spread between each layer& remaining on top.
• Refrigerate.

Steps:

• Cream together softened butter and confectioner's sugar.
• Add can of condensed milk and orange extract, and mix until well combined.
• Add in food coloring to achieve the color of Orange Creamsicles.
• Let chill in freezer for 2 hours or until hardened, roll into balls return to freezer and allow to harden again.
• Dip in melted almond bark.