Orangeicing Recipes

Steps:

• Cream the butter.
• Add grated orange zest and salt.
• Add icing sugar alternately with orange juice and lemon juice. You can put the sifter right over the bowl while adding the icing sugar.
• Beat well after each addition.
• Add a little more orange juice if required.
• Beat until creamy and easy to spread.

Steps:

• Beat all ingredients together, adding more or less juice to make icing proper consistency.
• Ice or dip cookies into icing.
• Enjoy!

Steps:

• Combine shortening, salt, orange peel, and 1/2 cup of confectioners sugar mixing until smooth and creamy delicious.
• Add more sugar to thicken frosting or add more juice to thin the frosting.
• When spreading consistency has been reached, just get a spoon and eat from bowl.
• Oh no!
• I mean, of course; spread it on a cake. Really -- .

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, and zest.
• Spoon the batter into ungreased mini tube pans. Bake until light golden brown, 25 to 30 minutes. Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
• Make the glaze: Stir the ingredients together until smooth. Dip the tops of the cakes in the glaze. Let set for at least 30 minutes before serving, or until the icing is hard. Serve with sorbet.
• Serving suggestion: sorbet .

Steps:

• Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
• Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
• Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
• Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
• In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
• Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.

Steps:

• Preheat the oven to 400 degrees F.
• Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.
• Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.
• Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.
• In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
• Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
• Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
• Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
• Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.

Steps:

• For the sugar cookie: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• In a stand mixer, cream the butter and sugar together well. Add the eggs 1 at a time, mixing between each addition. On low speed, slowly add the flour, baking powder and salt and mix. Add the vanilla extract and 2 teaspoons water and mix just until combined; do not over mix! Refrigerate the dough for 30 minutes
• Dust a work surface with flour. Roll out the dough about 1/4 inch thick and cut into shapes using your favorite cookie cutters. Transfer to the prepared baking sheets and bake until no longer translucent and just golden at the edges, 7 to 9 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Continue rolling and baking any remaining dough, re-rolling scraps once.
• For the icing: Whisk together the lemon juice, cinnamon, egg whites and orange zest in the bowl of a stand mixer. Using the paddle attachment and on medium speed, gradually add the confectioners' sugar and beat until the icing is the desired stiffness. Transfer the icing to a piping bag and pipe on the cookies in desired decorative patterns.

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

Steps:

• Combine flour,soda and salt and sift 3 times.
• Cream the butter until it is light and lemon colored,add sugar gradually,beating after each addition.
• Add beaten eggs slowly to creamed mixture.
• Alternately add sifted ingredients and orange juice,beating until smooth after each addition.
• Add coconut.
• Drop by teaspoonfuls onto ungreased baking sheets.
• Sprinkle with coconut if desired.
• Bake at 400 for 10-12 minutes.
• Cool.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
• Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
• Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until golden brown, about 10 minutes.
• Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
• Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

Steps:

• Preheat oven to 350-degrees F.
• Grease baking sheets.
• In a large bowl cream butter and sugar together until light.
• Stir in eggs, juice from orange and grated rind from orange.
• Stir in flour, salt, baking soda to combine.
• Stir in nuts, if using.
• Drop dough by spoonfuls onto prepared baking sheets.
• Bake for 10 minutes or until golden.
• Cool on rack while making icing.
• To make icing blend the remaining ingredients together (powdered sugar - orange peel) until smooth and then swirl icing over cookies, covering cookies completely.

Steps:

• Make the cake:
• Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking powder, and the salt. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth. In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325°F. oven for 1 hour, or until a tester comes out clean. Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Using a serrated knife cut the cake in half horizontally.
• Make the cream frosting:
• In a large bowl, chilled, with an electric mixer beat together the cream, the Grand Marnier, the zest, the sugar, the orange-flower water, and a pinch of salt until the mixture holds stiff peaks.
• Transfer the bottom layer of the cake to a platter, spread some of the frosting on it, and top it with the remaining layer. Spread the remaining frosting on the top layer and side of the cake and garnish the cake with the candied mimosa balls, the candied violets, and the orange sections.

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled.
• In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.
• On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator.