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Fun Creamsicle Cake Recipe From Chef Dana Herbert

Jul. 11th, 2013 | Comments 0 | Make a Comment   
Photo Credit: Dana Herbert
Making a surprisingly unique cake is one of the best ways to impress a crowd. Instead of opting for a traditional white or chocolate cake, try something different that will make you look like a professional baker — like maybe this recipe for a Creamsicle Cake from Chef Dana Herbert.

Chef Herbert is no stranger to tasty cakes, having shown the world his incredible talent by winning the first season of TLC's Cake Boss: Next Great Baker. He now has a wedding and specialty cake shop in New Castle, Delaware called Desserts by Dana where he creates custom cakes to reflect the clients' personalities and needs. Plus, he's even gearing up to break the current Guinness World Record of The World’s Largest Wedding Cake in Las Vegas come October. Considering October is Breast Cancer Awareness month, the 20,000-pound pink cake will be donating all proceeds to the Susan G. Komen Foundation.

Creamsicle Cake

Cake Ingredients:
  • 13 tablespoons butter
  • 1 1/8 cups sugar
  • 3 eggs
  • 2 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 2/3 tablespoons frozen orange juice concentrate
  • 2 tablespoons water
  • 1/2 cup 2% low-fat milk, plus
  • 1 teaspoon 2% low-fat milk
  • 1/8 cup soybean oil
  • 1/2 teaspoon pure vanilla
  • 1/4 teaspoon orange extract
Frosting Ingredients:
  • 8 ounces cream cheese, softened
  • 4 ounces butter, softened
  • 16 ounces sifted powdered sugar
  • 1/4 cup frozen orange juice concentrate
  • mandarin orange, for garnish
Frosting Directions:

Cream the cream cheese, powdered sugar, and orange juice concentrate together until well blended.

Cake Directions:

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. It is important to not add the eggs all at once.

Sift together flour, baking powder and salt.

Combine the 1 2/3 tablespoons orange juice concentrate, water, milk, soybean oil, pure 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

Garnish with mandarin oranges if desired.

Alternative Filling

According to Chef Herbert, lemon curd and grapefruit curd are a delicious way to take this cake in a new direction, creating a nice citrus cake.

Lemon Curd Ingredients:
(Note: You can substitute grapefruit juice for the lemon to make the grapefruit curd)
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup fresh lemon juices
  • 1/4 cup butter or margarine, melted
  • 3 tablespoons grated lemon peel
Lemon Curd Directions:

In the top of a double broiler, beat eggs and sugar. Stir in the lemon juice and lemon peel. Cook over simmering water for 15 minutes or until thickened.
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