All-New Cake Mix Doctor - Anne Byrn [23]
12 to 15 fresh orange slices, or candy gum drop orange slices, for garnish
serves:
12 to 16
prep:
30 minutes
bake:
18 to 20 minutes
cool:
20 minutes
Just Want a Two-Layer Cake?
That’s easy. Pour the Fresh Orange Birthday Cake batter into two 9-inch round cake pans that have been misted and floured. You’ll need to fill them a little fuller than for a three-layer cake and they’ll take a little longer to be done; bake the layers until they are golden brown and spring back in the center when lightly pressed with a finger, 25 to 30 minutes. When you assemble the cake, spread the frosting between the two layers more thickly than for a three-layer cake.
A Dozen Dazzling Birthday Party Cakes
A BETTER BANANA CAKE WITH CARAMEL FROSTING
PAGE 27
FRESH STRAWBERRY CAKE
WITH STRAWBERRY CREAM CHEESE FROSTING
PAGE 30
FRESH ORANGE BIRTHDAY CAKE
PAGE 37
LEMON LOVER’S LAYER CAKE
WITH LEMON CREAM CHEESE FROSTING
PAGE 53
CLASSIC YELLOW CAKE WITH CHOCOLATE FUDGE
MARSHMALLOW FROSTING
PAGE 67
CINNAMON STREUSEL LAYER CAKE
PAGE 92
THE BEST RED VELVET CAKE
PAGE 104
MARYANN’S CHOCOLATE LAYER CAKE
WITH CHOCOLATE SYRUP FROSTING
PAGE 107
SOUR CREAM CHOCOLATE CAKE
WITH CHOCOLATE PAN FROSTING
PAGE 109
CHOCOLATE CHIP LAYER CAKE
WITH CHOCOLATE CREAM CHEESE FROSTING
PAGE 111
FAVORITE GERMAN CHOCOLATE CAKE
PAGE 120
MIAMI BEACH BIRTHDAY CAKE
PAGE 123
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist three 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Rinse the orange and pat it dry with paper towels. Grate enough zest to measure 2 to 3 teaspoons. Cut the orange in half and squeeze the juice into a small bowl; you will have about ½ cup of juice. Add enough orange juice from a carton to the fresh orange juice to measure 11/3 cups.
3. Place the cake mix, pudding mix, oil, vanilla, eggs, and orange juice and orange zest in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until well combined and smooth, about 1½ minutes longer, scraping down the side of the bowl again if needed. Divide the cake batter evenly among the 3 prepared cake pans, about 1¾ cups of batter per pan, smoothing the tops with the rubber spatula. Place the cake pans in the oven. If your oven is not large enough to hold 3 pans on one rack, place 2 pans on that rack and one in the center of the rack above.
4. Bake the cake layers until the tops spring back when lightly pressed with a finger, 18 to 20 minutes. The cake layer on the higher rack may bake faster so test it for doneness first. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a long, sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another wire rack so that the cakes are right side up. Let the layers cool to room temperature, 15 minutes longer.
5. Make the Orange Cream Cheese Frosting.
Recipe Reminders
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6. To assemble the cake, transfer one layer, right side up, to a serving platter. Spread the top with frosting.