It was a super tall cake, probably around 10" high and I love the way it turned out.
Orange scented cake:
tweaked from this recipe
18 tbs butter; room temp
2 1/4 cup sugar
4 1/2 cups flour
2 tbs baking powder
1 1/2 tsp salt
1 1/4 cup milk
9 egg whites
1 tbs vanilla
1/2 tsp almond extract
2 oranges; zested and juiced
1 preheat oven to 350 degrees F and line 3-8" cake pans with parchment paper and flour them
you can also make a 2-9" layer cake you'll just have to bake it a little longer.
2 in a large bowl beat butter until light and fluffy, then beat in sugar 1/2 cup at a time
3 in another bowl mix flour, baking powder, and salt
4 then in another bowl lightly beat the egg whites, add in milk, vanilla, almond extract, orange zest and 1/4 cup fresh squeezed orange juice and stir
5 with the mixer on low add in 1/3 cup milk mixture and 1/3 cup flour mixture, once all incorporated add in another 1/3 of each & mix, then the last 1/3 and mix only until incorporated.
6 then separate evenly into cake pans and bake 20-25 minutes, a toothpick should come out clean.
8 oz semisweet chocolate chips
1 cup heavy cream
1/8 tsp salt
1/4-1/2 cup powdered sugar
1 in a double broiler melt chocolate into the heavy cream on low until all the chocolate is melted, stir frequently.
2 remove from heat and stir in salt. Then pour it into a mixing bowl and let sit until it has cooled to room temperature
3 whip the ganache until it is light and fluffy
4 whip in 1/4 cup powdered sugar to get a less runny texture, add in another 1/4 cup if you'd like it a bit thicker
Almond buttercream frosting:
2 cups butter
8 cups powdered sugar
1/2 tsp salt
2 tsp vanilla
2 tsp almond extract
4-6 tbs milk
1 in a large bowl beat butter until light and fluffy.
2 owly add in powdered sugar 1 cup at a time
2 once all incorporated mix in salt and extracts.
3 add in milk 1 tbs at a time until it is a good spreadable consistency.
1 Pipe a large barrier around the edge of each cake that will get the ganache filling. This will keep it from spilling out the edges.
2 spread ganache onto filling layers, and then stack them
3 crumb coat the cake and place in fridge for 30 minutes
4 then pull out cake and frost entire cake and decorate as you like
|my secret weapon is using pocky sticks instead of wooden |
dowels to hold the cake layers together!
then they're edible!