Anna Olson Makes Creamsicle Cake! | Baking Wisdom
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- Опубліковано 7 чер 2024
- Recipe below - follow along! Orange and vanilla are the key flavours in this layer cake. It's moist and not the least bit crumbly, and the cream cheese frosting handles easily and sets well, making this cake a manageable task for anyone new at assembling cakes (or for a family project with kids). It’s perfect served right from the fridge and stable enough to transport to a party.
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• Recipe Information •
Makes one 3-layer, 8-inch (20 cm) cake
Serves 10 to 12
Prep Time: 30 minutes, plus chilling
Cook Time: 35 minutes
• Ingredients •
Cake:
3 cups (390 g) cake & pastry flour
1¾ cups (350 g) granulated sugar
2½ tsp baking powder
½ tsp fine salt
Zest of 2 navel oranges
½ cup (115 g) unsalted butter, at room temperature and cut into pieces
4 large eggs, at room temperature
¾ cup (175 mL) fresh orange juice
¾ cup (175 mL) buttermilk
½ cup (125 mL) vegetable oil
1 Tbsp (15 mL) vanilla extract
1 tsp orange extract
Orange food colouring gel, powder or paste (optional)
Frosting:
2 (8 oz/250 g) pkg cream cheese, softened
1 cup (225 g) unsalted butter, at room temperature
6 to 6½ cups (780 to 845 g) icing sugar, divided
2 tsp vanilla extract
2 tsp orange extract
Orange food colouring gel, powder or paste
See recipe for optional rice paper "sails"
• Chapters •
0:00 New series: Baking Wisdom!
0:43 STEP 1: Cake Layers
Preheat the oven to 350°F (180°C)
Lightly grease and line the bottoms of three 8-inch (20 cm) round cake pans. Dust the sides of the pans with flour, tapping out any excess.
0:53 Mix the dry ingredients and butter
Sift the flour, sugar, baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
2:16 Add the orange zest and butter
Stir to combine the zest, then add the butter and mix on medium-low speed until the mixture is crumbly, about 1 minute.
3:54 Add the liquids and eggs
In a separate bowl, whisk the eggs, orange juice, buttermilk, oil and vanilla and orange extracts together. Add all at once to the flour. If using a stand mixer, switch to the whip attachment (hand beaters still work fine) and mix first on low speed to combine. Increase the speed to medium and beat for 90 seconds, until the batter is thick and smooth. Add orange food colouring, if using.
6:33 Divide the batter among the pans and bake
Divide the batter evenly among the pans Give each pan a tap on the counter to knock out any air bubbles. Bake the cakes for 30 to 35 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then tip them out onto a rack to cool completely.
6:58 OPTIONAL: rice paper decor
Rice paper “sails” give this cake the appearance of movement. You will need three or four sheets of edible round rice paper, six or eight sheets of parchment paper, and some liquid or paste food colouring. Fill two to three pie plates with warm (not hot) tap water and add a few drops of liquid or paste food colouring to each. Crumple up a few pieces of parchment paper and set them on baking trays or cooling racks. Submerge a sheet of rice paper in the water until it softens, about 30 seconds. Carefully lift the rice paper from the water and lay it across the crumpled parchment. Repeat with two to three more sheets. Allow the rice paper to air-dry, uncovered, for 24 hours, then peel away parchment.
9:21 STEP 2: Frosting
Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and half the icing sugar on low speed, increasing to medium speed until combined and not too soft.
10:23 Add remaining icing sugar, and tint to a pale orange with colouring
10:48 Assemble
Place a cake layer onto a cake wheel or platter. Cover the top of the cake generously with frosting and spread to level it. Set the second cake layer on top and repeat, covering the top of it with frosting. Place the final cake layer on top, and enough frosting to cover the cake in a level layer. Spread frosting on the sides of the cake to cover and fill in any gaps. The cake should not be visible through the frosting. Chill the cake for an hour before decorating.
12:56 STEP 3: Decorate
Divide the remaining frosting into three bowls. Leave one as is. Tint one bowl a medium orange and the other a darker orange. Use an offset spatula to smear patches from all three bowls onto the side of the cake, leaving space between these smears. Use the same offset spatula or a cake or bench scraper to spread the frosting into a smooth layer while you spin the cake: blending the coloured patches will give the frosting a watercolour effect.
14:35 The results!
Press the rice paper “sails” onto the decorated cake. Chill the cake for at least 2 hours before serving. - Навчання та стиль
I started baking a lot a few years ago seriously for fun ha. Got pretty good, my niece came over and I told her we could bake any kind of cake she wanted. She wanted a orange cake, I thought that sounds awful so I tried to gently guild her to something else lemon, strawberry, anything else but she wanted orange. I freeze dry foods and had quit a bit of dried orange slices so we powdered a lot of the slices and added zest and juice from fresh oranges to the cake. Than we made a vanilla Italian butter cream with a little candied orange zest on top. It was awesome still one of the best cakes I continue to make. Everyone who tries it are blown away. My wife and I call it the Kiana after our niece.
That sound like the perfect summer cake 🌞🌴🍊 Would you mind sharing your full recipe?
I'm in agreement with Eliza, lol. I would have to make a SMBC instead because I still haven't mastered ITMB but I'm okay with that. Waiting. Waiting patiently, lol...
I love orange cake especially orange olive cake!
I love, love, love this cake! I made this in a 9x13 pan then I made them into cake pops success! Lots of compliments and it made a ton of cake pops!
Going to be making this into ice cream cone cake pops for my granddaughters birthday party; so fun!
Thanks so much.🎉
Gorgeous cake. And the editing on this video is excellent. I love the before and after shots. So helpful to see where we started and what the final effect should look like.
Is it a new kitchen or just a studio? :o
I made this Saturday and it was amazing. Tasted just like creamsicle! I did not do the rice paper sails, but piped extra icing on top to decorate. And I didn't have orange gel, so got as close as I could with yellow and red.
I am glad I found you again mrs Olson, my father and I used to watch you on tv. We loved all your baking and I do the Fourless Blood Orange cake often.
Impressive. Can't wait to make for a June barbecue! You're so creative. Love your channel.
I love love love creamsicle pops! I will definitely be making this cake. Thank you!
I’m soooo making this!!! Thanks for the recipe. 🍊🎂😋
Yum.. the before and afters are great... thank you..
Looks delicious and love the watercolor technique.
I trust you with Whatever you do. You’re a great baker! This idea for an orange flavored cake is great. My favorite ice cream on a stick was the Creamsicle! So so good. In the summer I layer vanilla ice cream and orange Sherbet in a loaf pan, freeze it then cut into slices for a wonderful treat. Wonder if I could do the same with this cake, layering it between vanilla ice cream as well and eliminating the frosting.
That sounds delicious 😋 yummy
I loved the strawberry short cake ice cream on the stick from the ice cream truck. I make a cheese cake putting strawberry pie filling on top and top that with some of the crumbs I've saved from the crust
That Is So Beautiful And The rice paper sails look tremendously beautiful.
Wonderful job on video and cake, Anna! Look forward to more awesome video’s.
Again, I made this according to your instructions. Fabulous!😊
Wow oh wow!!!!! Thank you for sharing!!!!🌻🌼
I am definitely going to try this! That cake looks beautiful!🎉
I love your new series and I am excited about your new book! It will arrive in a few days. Thank you.
Love the cake recipe and the new video shooting pattern too! 👍🏻 ❤
Can’t wait to make your cake!
Thanks for the tips too.
❤love all the tips. Genius baker
This cake sounds amazing
That's a show stopper. Thanks for the demonstration.
I reviewed this four times, ended up making for an in town family birthday. Very delicious and lovely surprise.
What was the texture like? Was it more dense or light like a regular cake mix? I need to make one and my recipe is dense, looking for something lighter. Thanks :)
OMG that looks delicious!!! ❤
I’m so excited this is the recipe I wanted to make first from this book 📚
You must be reading my mind
Thank you
Looks delish. Tfs!!
Yummy
Thanks for sharing this recipe 😊😊😊
Thank you Anna always good
I love your channel. Watching from KENYA
Thank you and blessings
Beautiful
Dios la bendiga Anna... Saludos cordiales desde Venezuela.. muchos años admirando sus recetas y su manera de enseñar
Very good.
Excelente!!!!!
A ready-to-eat slice of beautiful creation! ❤
Thanks.❤❤❤
Made this recipe and it turned out great. I made it for the simple joy of enjoying a tasty dessert. I couldn't be less interested in making something that's suitable for a picture on Facebook. I skipped the "Watercolor" frosting that was mostly covered with "Rice Paper Sails" which I also skipped. Just a Creamsicle cake, it was fantastic, a big hit and nobody asked why there was no rice paper sails.
❤Wow. Just WOW
Instead of regular orange extract, I would use Boyajian orange oil. You can get it online and it tastes much more like fresh oranges.
Would love to see Anna and Clair Saffitz bake something together ❤
Thank you for the before and after side by side videos for the crumbly texture. What a good way to show the difference!
I died inside when I saw that orange food coloring on that marble counter top[9:10/15:25]. In my next life, I am so making this cake! One of my favorite flavors.
Yummy 🎉🎉🎉
I make an orange vanilla ice cream for this very reason, but I can now do this instead. LOVELY!
you are such an amazing instuctor...
Making this for my mom's 80'th birthday next week
No sails for me either. What use are they?
Delicious! If you like orange, make this cake! Also made lovely cupcakes.
Omg this cake is so much a KEEPER ❤ i m in love with this ❤❤❤ this made me subscribe ur channel ❤❤ so so moist n flavourful❤❤ Request you to kindly upload more cake recipes, like Strawberry Lemonade, Chocolate Nutella cake...lots of love n hugs Anna
Thank you Anna, this looks awesome. Can this recipe be used to make cupcakes, and if so, how many would it make?
Thank you
What a beautiful blouse you have!
Yum 🤤😋
Anna this is my favorite cake flavor as a kid a dream cycle cake was my all time
Favorite God/Jesus Bless you and your family ❤❤❤
I watched this while eating baby carrots. I think I ate half of a two pound bad and not once did I care to eat cake. Baby carrots the antidote of cake!
The rice papers are soar to the eyes to look at. Should have left the cake alone and it looks stunning.
anna you should open your own bakery . great work . keep it up
I make a Creamsickle cheesecake. I use orange flavored Kool-Aid for the bottom part and a vanilla layer on top which I gently spoon on so it stays on top. Don't be hesitant to try the unsweetened Kool aid for flavoring in your baking.✝️📖✌️💜🙏
OMGosh I can't believe I came across a comment from someone who had the same thought as myself. I have yet to try it (yes, I was a bit nervous, lol) but now that I know it's been done I'm ready. Thanks so much for sharing... 👍
@@tammiemartinez6485 Good Day Ms. Martinez. I am a retired Chef and I used the Kool Aid mixes many times. I used the grape 🍇 flavor for a Peanut butter and jelly cheesecake. I'll gladly share any info, please feel free to contact me anytime. Have a Blessed and Beautiful Day ✝️📖✌️💜🙏🥀😘
I wanna a big bite.👍⭐️
This looks so good! Please explain why vanilla extract was added in addition to orange extract? Wouldn’t the flavors fight?
Good
my 90 year old aunt loves creamsicles she says it was her favorite ice cream as a child
Thanks for the great recipe! Do you think it would work to combine the ingredients in the traditional order (butter, sugar, eggs, then alternate dry ingredients and liquids)? Thanks again!
So strange question when you cut the cake do you peel the sails off or do they cut with the cake
Hi, where can I purchase the cookware you use/endorse, and the Anna Olsen glass measuring cups?
would love to try this in a tunnel style Bundt cake. Blending orange and vanilla cake in the Bundt. Strong orange glaze on top, cream filling. How would your recipe need to be changed for 10 to 12 cup Bundt pan, any other input greatly appreciated always wonderful videos very much appreciated.
Hi Anna, I love your recipes I have followed you for years anyway I noticed in the video you did not add vanilla or orange extract to the icing although the recipe calls for it
Good catch 👍 I was just looking at the description box and didn't even notice that, lol. Thanks for sharing your catch...
Luv your blouse.. where did you get it from??
PLEASE!!!!! Subtitulos en el Video o en la Descripción.
Gracias Saludos desde Argentina. 💖💜💖💜💖💜
Loved the sails !! 💛🧡💛🧡💛
Wow, Anna can you make a orange poppyseed or lemon poppyseed cake video
Can you settle the issue of cakes with butter drying out in fridge? I only store oil cakes in fridge. Thanks!!!
Hi Anna I like your recipes plz make jeera biscuits for me
I've found my whip attachment gets the black coating. What do I do to prevent that?
Anna, very nice dress and match to your eyes. Lovely color , 🤩
I've asked this question before but have yet to get an answer. I've seen cake flour and pastry flour separately but never together in a bag. I only have cake flour. Will that work? I really don't want to have to make my own batch of flour using your alternative suggestion. Please respond as soon as you can. Thanks Anna...
How does corn starch “lower the protein content” in AP flour?
❤
Where can i find your lemon Coconut reciepe?
Hello, I am following you from Iraq and I love your recipes very much. I want to make a birthday cake. I want it to be sponge with cocoa. I have a mold measuring 22 cm. The width and height are 15 cm. How many eggs should I add, how many grams of flour, and the rest of the materials. Can you help me?
What size is your sifter you are using
Hi Anna can I replace eggs with flex
Anna do you have a receipe apple pie crust made with oil.
Anwar ...pakistan
Hi, Does the cake and pastry flour already have baking powder added to it?
You would still add the amounts your recipe calls for
No. I believe they just have a lower percentage of gluten and hence give a lighter crumb when baked.
Traducir al español. Gracias.
Anna, very often recipes say to divide the batter evenly using a scale if you wish. But I don't recall anyone giving instructions for weighing the batter. For example, how can you ascertain the total weight of the batter in order to determine the weight of half or a third, etc. If you could actually do a demo of how to do it, that would be very helpful!
Just use cake pans that are identical, and the just weigh each pan after you put in batter, may have to take a little out to add to another, that's how I do it. Just so all three weigh about the same, doesn't have to be exact.
I want her blouse!
Can you make nutella please ❤
With regard to the reverse method, I can tell when I eat it. The crumb and the way it dissolves in the mouth is different. I'll stick with the traditional method. But I'd be curious to hear others' opinions.
I love the way reverse creaming method gives a lighter crumb! However traditional method also gives a lovely texture!
I am going to make it the next time with the traditional method. I feel like I over-mixed as my cake is a little dense.
I agree. I know this method helps to keep things less complicated and taking longer to get the final batter done but I can always tell the difference. I'm one of those people who doesn't mind the creaming process. In fact I enjoy doing it, lol. I think it makes for a better crumb. A more tender crumb really...
@@tammiemartinez6485 hey! You should try adding oils and half of the water/milk first to the dry butter and flour mixture, mix for a minute or so, then add the eggs and rest of the milk. I think makes an even tender crumb!
Ive made it twice now and the cake part just isnt turning out right for me doesnt rise and spong like
I followed all the measurements and checked twice but the batter was very runny .
Hi Anna please can you make a red velvet cake with Ermine on your UA-cam channel please l would want to this recipe soon
She has a recipe for red velvet. It's amazing
I’m always amazed at how great you look considering how much sugar you use. Of coarse, using a lot of sugar doesn’t mean you eat a lot of sugar.👍
🇲🇽👍😋😋😋
The sails kill it for me.
The sales made no sents to me , lovely cake otherwise .
Adding unsweetened orange kool-aid powder also adds a punch
Looks like you have lost weight! Stay blessed.
Ok, not sure why my batter is so liquids and runny. I’m gonna be so disappointed if this doesn’t come out. I have little chucks of butter that won’t dissolve through either….
This looks like the best cake ever except I hate cream cheese! Change it you come up with a recipe for just a butter cream?
I think an Ermine Icing would be delicious with the orange cake.
Love the cake but the sails did nothing for it Anna
I love the sails
I just saw the sails...I agree. I don't really get it. But, it's not my cake.