Bubble Room Restaurant Menu Recipes
ORANGE CRUNCH CAKE FROM THE BUBBLE ROOM
This is the recipe for the famous Orange Crunch Cake from the Bubble Room in Captiva Island, Florida. It has developed quite a cult following. We love it. I hope you do, too. The added bonus-it's pretty easy to put together.
Provided by Realtor by day
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- : Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8" or 9" pans.
- : In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.
- : Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely.
- : In small bowl, mix frosting & topping. Fold in lemon & orange peels.
- : Place one layer, crunch side up, on plate. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.
Nutrition Facts : Calories 262.5, Fat 20.4, SaturatedFat 7.8, Cholesterol 66.8, Sodium 123.4, Carbohydrate 18.3, Fiber 0.8, Sugar 13.6, Protein 3.1
BUBBLE BREAD FROM THE BUBBLE ROOM RECIPE - (3.1/5)
Provided by á-9262
Number Of Ingredients 9
Steps:
- Split loaf of Italian bread lengthwise. Mix butter, blue cheese, mayo, pepper, Swiss cheese, and ½ cup of the Parmesan together in a bowl. Spread liberally on split loaf of Italian bread. Sprinkle remaining ¼ cup Parmesan cheese on top. Sprinkle with a bit of paprika and parsley for color. Broil until golden brown.
RED VELVET CAKE FROM THE BUBBLE ROOM
This is the recipe for the fabulous red velvet cake from the famous Bubble Room in Captiva Island, Florida. People all over the world have dreams of this wonderful cake that they enjoyed while vacationing in Florida. Although there are many recipes for this famous cake, we think this is the best red velvet cake we've ever had.
Provided by Realtor by day
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees.
- Mix together all dry ingredients.
- Mix together all wet ingredients.
- While beating with an electric mixer, slowly add dry mixture to wet mixture. Beat for 5 minutes.
- Spray three 9"" cake pans with non-stick cooking spray.
- Pour equal amounts of batter into each of the three pans.
- Bake 20 to 30 minutes. Test for doneness with a toothpick.
- Cool layers in pans on wire racks for 10 minutes.
- Carefully remove layers from pans. Place layers on wire racks to cool completely.
- Make fosting by combining butter, cream cheese and confectioner's sugar. Beat until fluffy. If desired, add 1 1/2 cups pecans.
- Frost cake and decorate top with remaining 1/2 cup pecans if desired.
- Refrigerate at least 1 hour before serving but it is best if made the day before serving. Store in the refrigerator.
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