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Orange Creamsicle Cake (continued) Recipe

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This recipe for Orange Creamsicle Cake (continued) is from Charlotte's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:
 


Ingredients:  
Ingredients:  
Vanilla Bean Buttercream Frosing:

3 egg whites
1 cup granulated sugar
1½ cups unsalted butter, softened
½ vanilla bean
1 teaspoon vanilla extract

Directions:
Directions:


Vanilla Bean Buttercream Frosting:

Combined egg whites and sugar in the bowl of an electric mixer. Whisk together. Fill in medium sauce pan with a few inches of water and heat over medium-high. Place the mixing bowl on top of the sauce pan to create a double boiler. Heat the egg white mixture until it registers 155° and a candy thermometer.

Once hot, carefully transfer the mixing bowl back to the stand mixer. Fitted with the whisk attachment, beat on high until the outside of the mixing bowl returns to room temperature - 10 minutes and you may have medium stiff glossy peaks. With the mixer on low, add the vanilla, vanilla bean, and butter a few tablespoons at a time. Turn mixer up to medium high and mix until silky smooth.


For Assembly:

Generously brush each layer of cake with the simple syrup. Fill the cake layers with the remaining orange cream filling and frost with the buttercream. To decorate, tint half of the remaining butter cream orange. Place orange and vanilla buttercreams together in a piping bag with the French Star Tip. Pipe rosettes around the top edge of the cakes. Finish with sugar pearls and sanding sugar if desired.

 

 

 

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