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Orange

Baking/ Cake/ Thermomix

Floral Wreath Cake

This is my SIL’s birthday cake for 2016! The last few years I’ve gone with icecream cakes since her birthday’s in summer, but this year I thought I’d make a proper cake with buttercream for her!

This cake consists of an orange chiffon cake, topped with rosewater buttercream icing and edible gold leaf.

1. The Cake – Orange Chiffon Cake

I cheated and my mum made this cake for me to decorate, as she’s the chiffon cake expert in the family! She has her own recipe which she uses (which I am yet to learn from her to post on the blog!), but here is a similar recipe on recipe community.

However, you can use ANY cake you like in a bundt tin (or even a round cake tin and cut a hole through the middle to form a wreath shape).

2. The Icing – Rosewater Buttercream Icing (x 4 batches)

I used my Perfect Buttercream Icing and made 2 x 2 batches at a time with 1 teaspoon of Rosewater (instead of vanilla) with each double batch (i.e. 1/2 teaspoon per batch).

I used the icing first to crumb coat the cake. Then whilst I let it firm up in the fridge, I divided the remaining buttercream icing into 6 small bowls and added 6 x different gel food colouring (pictured below) to create really vibrant colours.

3. Assembly of the cake is illustrated as follows:

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Baking/ Chocolate/ Thermomix

Jaffa Fudge Cupcakes

These are beautiful rich fudgy cupcakes with the delicious jaffa flavour of orange and dark chocolate! These are AMAZING warm with a gooey fudgy centre, and can be kept a few days – just zap them in the microwave for about a minute to get the gooey fudgyness!

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Add butter and chocolate to bowl.

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Melt 2 minutes/50 degrees/Speed 2. Scrape down.

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Melt a further 5 minutes/50 degrees/Speed 2.

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Set time to 1 minute/Speed 2 and add eggs through MC hole during this minute.

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Add flour, sugar and zest of 1 orange.

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Mix 15 seconds/Speed 4.

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Spoon into cupcake/muffin patties.

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Top with dark chocolate chips…

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…and sprinkle orange zest on top.

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Bake for 16-20 minutes or until tops look ‘crispy’ and browned (or if you give it a shake and the tops don’t wobble).

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Jaffa Fudge Cupcakes

Print Recipe

Ingredients

  • CUPCAKE:
  • 250 grams butter
  • 200 grams dark chocolate
  • 4 x eggs
  • 230 grams plain flour
  • 150 grams brown sugar
  • Zest of 1 x orange
  • TOPPING:
  • Dark chocolate chips
  • Zest of 1 orange

Instructions

1

Preheat oven to 150 degrees.

2

Add butter and chocolate to bowl. Melt 2 minutes/50 degrees/Speed 2. Scrape down.

3

Melt a further 5 minutes/50 degrees/Speed 2.

4

Set time to 1 minute/Speed 2 and add eggs through MC hole during this minute.

5

Add flour, sugar and zest of 1 orange. Mix 15 seconds/Speed 4.

6

Spoon into cupcake/muffin patties. Top with dark chocolate chips and sprinkle orange zest on top.

7

Bake for 16-20 minutes or until tops look 'crispy' and browned (or if you give it a shake and the tops don't wobble).

Notes

Delicious fresh and warm. Can be kept for a few days - microwave for a minute to get the oozy fudginess in the middle!

Baking/ Cake/ Dessert/ Sweets/ Thermomix

Orange Yoghurt Cake

This is super moist on the inside and nice and crunchy on the outside! I have a lot of oranges and yoghurt at the moment so thought I would combine the 2 together with some baking!

I used my Kmart Silicon Mini Loaf Pans for this – you can use any cake tin for this – muffin ones, square ones, or 1 loaf/cake tin but you will need to adjust the baking time accordingly.

 Cut the ends off the orange and with a sharp knife, cut the orange rind off (leaving the white peel)
 
Cut the ‘white peel’ off
 
Quarter the oranges – discard the ‘white peel’ and ends of orange, and use the orange rind and quartered orange flesh
 
Add all cake ingredients to bowl

Mix 10 seconds/Speed 7
 
Pour into greased cake/loaf pan(s)
 
Bake for 30 minutes or until tops are browned
 
Wait for cakes to cool and make icing. Place icing in a zip lock bag then cut off the corner.
 
Pipe on top of the cakes

 If you wish (and have an extra orange) – grate the rind of an orange

 

And sprinkle on top of icing
 
Orange Yoghurt Cake
 
Moist on the inside and crunchy on the outside – ENJOY!


Orange Yoghurt Cake

Print Recipe

Ingredients

  • 1 x orange - rind and quartered flesh (scroll down for example photos)
  • 230 grams self raising flour
  • 125 grams butter
  • 150 grams sugar
  • 250 grams yoghurt (any type, I use Jalna Vanilla)
  • 3 x eggs
  • Icing (optional)
  • 90 grams icing sugar
  • 20 grams butter
  • 1 tablespoon orange juice
  • + rind of 1 orange to decorate

Instructions

1

CAKE:

2

Preheat oven to 160 degrees.

3

Add all ingredients to bowl - mix 10 seconds/Speed 7.

4

Pour mixture into greased cake/loaf pan(s) and bake for 30 minutes or until tops are browned (adjust time depending on cake pan you are using i.e. if you are using 1 cake pan, bake for approx. 1 hour).

5

Leave to cool before icing.

6

ICING:

7

Add all icing ingredients to bowl - mix 10 seconds/Speed 7.

8

Spread/pipe on top of cakes (see photos below for serving suggestion).

Notes

Note: Icing is completely optional, this tastes great on its own or with some icing sugar on top. If you love icing, you can double the recipe to spread a thicker layer on top!

Baking/ Cake/ Thermomix

‘Princess of Pop-corn’ Cake

My birthday cake to celebrate my decade anniversary of being 21 years old! 😉

The cake consists of 30 second whole orange cake, with cream cheese frosting between layers, torched meringue, toffee and popcorn shards, pink rock candy, edible glitter and gold leaf.
 
PRINCESS OF POP-CORN CAKE
 
1. The Cake
 
I made 3 x 30 second whole orange cakes, the day before assembly. I then cut the tops of each cake, and cut each cake in half to create 6 even layers.
 

 2. The Frosting
 
I doubled this Cream Cheese Frosting recipe and mixed it for approx 1 minute 15 seconds, with a spatula to assist the stirring. I then placed it in a container to firm up in the fridge (otherwise it can get really sloppy when trying to pipe).
3. The Toffee and Popcorn Shards
 
I like to make toffee the old fashioned way on the stove top, 1 cup of caster sugar: 1/4 cup water in a stainless steel pot (so you can clearly see the sugar caramelise) on medium heat. Don’t stir at all, and just swirl around the contents in the pot as it bubbles and slowly turns into an amber colour. 
In the meantime, microwave the popcorn (I use the butter flavoured popcorn sachets), spread onto a tray, then pour the toffee over the popcorn to set.
 
 
4. The Meringue
 
I used icing sugar instead of milling the sugar in Step 1, as I wanted my bowl super clean and dry for the meringue, so started straight on Step 2. 
(http://www.recipecommunity.com.au/desserts-sweets-recipes/meringues/94467)
 
5. The Assembly
 
 
Place some cream cheese on the cake board (to hold the cake)
 
Using a thick round nozzle, pipe from outside in – doesn’t need to be super neat, but just needs to be evenly piped as it’ll all be squished between the cake layers

Repeat for the 6 layers of cake
 
Finish off the top of the cake, by turning the bottom of one of the cakes upside down (for a sharper finish)

 Place 4 x wooden skewers through the cake layers so it doesn’t lean (as cream cheese is a bit sloppy at room temp)

 Roughly top with meringue, starting from the top, and randomly cascading down some of the sides 

 

 
Torch with a kitchen blow torch

Top with the toffee and popcorn shards, gold leaf, edible glitter, pink rock candy and personalised cake topper (if you have one) – I saved this one from my 30th birthday last year!

 

 

 

 
 
Cake/ Healthy/ Snacks/ Thermomix

Whole Orange and Poppyseed Muffins with Almond and Chia Seeds

This is a variation of the 30 second whole orange cupcakes as I wanted to sneak in some extra nutrition with the boys eating it too. The extra stuff in it doesn’t make this in ’30 seconds’ anymore but it’s still very quick and easy!! 🙂
Blitz Almonds – 10 Seconds/Speed 9. Set aside
Add orange and butter
Mixed orange and butter
 Add all other ingredients
Mix for 30 seconds/Speed 8 with spatula stirring through hole
 Muffin mixture
Spoon mixture into muffin tins
Serve with sifted icing sugar

Whole Orange and Poppyseed Muffins with Almond and Chia Seeds

Print Recipe

Ingredients

  • 40 grams almonds
  • 1 x whole orange (cut into quarters)
  • 250 grams butter
  • 3 eggs
  • 200 grams sugar
  • 330 grams self raising flour
  • 1 tablespoon chia seeds
  • 1 tablespoon poppy seeds

Instructions

1

Preheat oven to 180 degrees.

2

Add muffin cases to muffin tray (or if using silicon muffin trays, cases are optional - I didn't use cases for the mini muffins as they are for the boys).

3

Place almonds in bowl and blitz - 10 seconds/Speed 9. Set aside.

4

Place orange and butter into bowl and mix - 7 seconds/Speed 8. Scrape down and mix 15 seconds/Speed 8.

5

Add all remaining ingredients including set aside blitzed almonds and mix 30 seconds/Speed 8 (using a spatula to mix through the top and push the mixture down).

6

Spoon mixture into muffin trays. Bake mini muffins for 10 - 15 minutes and big muffins for 20 - 25 minutes or until skewer comes out clean.

7

Serve with sifted icing sugar on top.

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