Tag Archives: orange cake

From 1 Recipe Comes Multiple Cake Layers

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Many, many years ago when I first opened my bakery, the challenge was finding recipes for cake layers that worked and could be scaled up.  It seemed like all I did was test

Then I discovered, as did everyone, “The Cake Bible” by Rose Levy Beranbaum.  It was a game changer for anyone interested in baking and cakes.  The explanations of what was going on and why in each recipe helped us understand baking better.  At that point in time (1988)  there was not a lot of information on the science of baking which made this book all the more valuable.

I found the recipes in her book for cake layers to be the recipes I was looking for.  Although I used recipes from many sources, including those I came up with, “The Cake Bible” was always my back up. Continue reading

Orange Almond Teacake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Orange Almond TeacakeThis Orange Almond Teacake is made from the same recipe as the Orange Almond Madeleines. In fact the madeleines. which we used as a petit four we thought of after we did the cake.  They are not only a wonderful addition to a petit four tray but can also be arranged as a flower for presentation.  Orange Almond Madelienes for Orange Almond Teacake

What makes this recipe a bit different from the original is the use of my almond paste in this Orange Almond Teacake.  A teacake is usually a simple, one layer, uniced cake.  While originally eaten with a cup of tea, coffee or nothing is fine in the states.  The almond paste in this cake keeps it moist for days.  The crumb of this cake is very close, not exactly dense but not exactly light either. Continue reading

Orange Cranberry Cake – A Holiday Specialty

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished sliceOrange Cranberry Cake is one example of my love of cranberries.  Their tartness allows them to be paired with sweet items perfectly.  As oranges and cranberries go so well together, I decided this year to come up with a light but intense cake with depths of flavor that also looks stunning.  This Orange Cranberry Cake was the answer.

The orange chiffon cake is as light as a feather.  It is delicious on its own and can be baked in a tube pan, loaf pan or bundt pan if you want a more simple version.  We paired this at the bakery with a passion fruit buttercream for an unusual flavor combination for wedding cakes.  As with all chiffons, it is easy, easy to make.  Basically all the ingredients except the egg whites and a portion of the sugar are mixed in one bowl.  While the egg whites are beaten with the sugar to the soft peak stage.   The most important thing to watch with this cake is to make sure your egg whites are not overbeaten. Eight to ten minutes later the layers are done.  They will be very thin and that is how they should be. These can be frozen for assembly later if desired.  I realize most people don’t have 5 cake pans.  If you don’t see yourself using multiple cake pans very often, consider buying 9″ foil cake pans that are disposable.  Although I generally don’t spray the sides of the pans, if these are rippled or crimped, spray well.

The Cranberry Filling can be made a week ahead of time.  If tasted seperately, it seems tart.  But every other component in this cake is sweet and the tartness is the perfect addition to cut the sweetness. Continue reading