TANGERINE OMBRE CAKE
A gorgeous tangerine colored cake that is sure to impress!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease or spray four 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat all cake ingredients except food color on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spoon and spread 1 1/2 cups of the batter into 1 pan. Divide remaining batter evenly among 3 small bowls (about 1 1/2 cups each). Add different amounts of food color to each to make different shades of the same color. Stir each until color is well blended.
- Pour 1 bowl of batter into each of 3 remaining pans. Baking 2 pans at a time, bake 22 to 26 minutes (refrigerate remaining pans until baking). Cool 5 minutes. Remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes.
- In large bowl, beat butter and powdered sugar with spoon or electric mixer on low speed until blended. Stir in 3/4 cup tangerine juice and the vanilla. If frosting is too thick, beat in more juice, a few drops at a time. If too thin, beat in a small amount of powdered sugar.
- To assemble, place deepest color cake layer on cake plate. Spread with 1/2 cup frosting. Stack layers from darkest to lightest, spreading 1/2 cup frosting between layers. Thinly spread top and side of cake with 1 1/2 cups frosting to seal in crumbs. Divide remaining frosting among 4 small bowls. Add different amounts of food color to each to make different shades of the same color to match cake layers.
- To frost, place each color in individual resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of each bag, and pipe each frosting on corresponding color cake layer. Pipe a dot of frosting and use back of table spoon to spread frosting horizontally around cake, with deepest color at bottom and working up to lighter colors; repeat around cake slightly overlapping dots of frosting. To frost top, use remaining frosting as desired. Store cake loosely covered in refrigerator.
Nutrition Facts : Fat 6, ServingSize 1 Serving, TransFat 1 g
CHOCOLATE SNACKING CAKE WITH TANGERINE GLAZE
This moist, darkly bittersweet snacking cake is easily mixed with a whisk. Using a neutral oil rather than butter allows the chocolate flavor to shine, and gives the crumb an especially velvety texture under a sweet-tart glaze. You can use any kind of orange for the topping. Tangerines and mandarins (including clementines) are bright and spicy, but regular navel or juice oranges work just as well. Or if you can find blood oranges, the glaze will take on a pinkish hue and a sweeter, richer flavor.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper, letting the two long edges hang over the sides by at least 2 inches.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
- In a heatproof bowl, melt chocolate in the microwave in 30-second intervals, stirring in between. Or you can melt the chocolate in a double boiler over simmering water on the stove, stirring well. Whisk in hot coffee.
- Whisk together flour mixture, coffee-chocolate mixture, brown sugar, sour cream, oil, eggs and vanilla. Scrape into baking pan and smooth the top. Bake until the top is springy and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool completely before glazing.
- When cake is cool, make the glaze: Whisk together tangerine zest, tangerine juice and lemon juice, then whisk in confectioners' sugar. Taste, and if it's too sweet, add another drop or two of lemon juice. Pour glaze onto cooled cake, and spread to the edges. Let glaze set for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 129 milligrams, Sugar 24 grams, TransFat 0 grams
WATERCOLOR OMBRE CAKE
Only a few ingredients are needed to make this amazing watercolor ombre cake. These vibrant colors are bound to brighten up any celebration.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Make and bake cake mix as directed on box using water. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool. Remove from pan.
- Use 1/2 cup of the frosting to thinly coat surface of cake. Add 3 to 4 drops teal color to 3/4 cup frosting to make desired color, add 3 to 4 drops green color with 3/4 cup frosting and add 3 to 4 drops yellow color to remaining 1 cup frosting for desired colors.
- Frost cake with a horizontal strip of teal, a horizontal strip of green and a horizontal strip of yellow to cover the cake completely and down the center. Use an offset spatula to blend the colors together to achieve a watercolor appearance. Top cake with paper bunting for decoration, if desired.
Nutrition Facts : Calories 390, Carbohydrate 67 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 3 1/2 g
OMBRE STRAWBERRY CAKE
Talk about pretty in pink! Five different shades of vanilla cake are layered with strawberry jam and rich Swiss meringue buttercream here. The same frosting is piped onto the exterior to look like a rose.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch cake
Number Of Ingredients 17
Steps:
- Cake: Preheat oven to 350 degrees, with racks in upper and lower thirds. Butter five 8-inch round cake pans; line with parchment. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla.
- In the bowl of a mixer fitted with the paddle attachment, beat together flour, sugar, baking powder, and salt on low speed until well combined. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes.
- Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 2 minutes. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 1 minute more. Remove bowl from mixer; divide batter evenly among five bowls (about 1 heaping cup per bowl).
- Tint four of the bowls with pink food color, starting with a small drop and gradually adding more to each bowl to create a gradient of shades.
- Transfer batter from each bowl to one of the prepared pans, spreading to edges with a small offset spatula. Tap pans on counter to release any air bubbles. Bake until a tester inserted in centers comes out clean, about 15 minutes per cake. Transfer pans to wire racks; let cool completely. Turn cakes out of pans and remove parchment. In a small saucepan, heat jam and lemon juice and zest until warm.
- Swiss Meringue Buttercream: Combine 1 1/2 cups sugar, 6 egg whites, and a pinch of salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch and feels completely smooth when rubbed between fingertips, 2 to 3 minutes.
- Transfer bowl to mixer fitted with the whisk attachment; whisk on low speed until foamy. Increase speed to medium-high and whisk until stiff, glossy peaks form and mixture has cooled completely, about 10 minutes. Reduce speed to medium-low; add 4 sticks butter, 2 tablespoons at a time, whisking until fully incorporated after each addition. (Don't worry if buttercream appears curdled after all of butter has been added; it will become smooth again with beating.) Whisk in 1 teaspoon vanilla.
- Switch to paddle attachment; beat on low speed until air bubbles are eliminated, 3 to 5 minutes. Transfer to a large bowl, cover with plastic, and let stand at room temperature. Repeat process twice more with remaining ingredients, using the same amounts each time, then combining all three batches of buttercream in the large bowl and covering with plastic.
- Add pink food color, a drop at a time, until desired shade of light pink is reached.
- To assemble cake, place darkest layer, bottom-side down, on an 8-inch cardboard cake round. Using a pastry brush, brush cake with a thin layer of jam mixture; top with 1 cup buttercream, spreading evenly to cover completely. Repeat process with three more layers, stacking darkest to lightest. Finish with lightest cake layer, bottom-side up. Evenly spread top and sides of cake with a 1/2-inch thickness of buttercream, smoothing sides with an offset spatula. Refrigerate until chilled, about 20 minutes.
- Transfer remaining buttercream to a pastry bag fitted with a large petal tip (such as Wilton #127). Hold bag perpendicular to top of cake, with the wider part of the tip opening at the bottom. Pipe a petal in a circular pattern so that it adheres to top of cake. Simultaneously, rotate cake, and continue piping petals so that the end of each petal overlaps the beginning of the previous petal, until top of cake is covered completely. Next, pipe petals onto sides of cake: hold bag perpendicular to side of cake and pipe around cake, slightly overlapping each layer of frosting as you work from top to bottom of cake to cover completely.
GHIRARDELLI OMBRE BROWNIE CAKE
Celebrate any occasion with a chocolate cake! Layers of chocolate filled with creamy frosting will bring smiles to any gathering.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 4h15m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F. Lightly grease and line three 8-inch round cake pans with parchment paper.
- Blend oil, water, and eggs together in a large bowl. Stir in brownie mix until moistened. Divide batter evenly into 3 pans.
- Bake until a toothpick inserted into the center comes out clean, 38 to 40 minutes. Cool completely before removing from pans.
- For Ganache: Place each type of chips into 3 bowls.
- Heat cream in microwave at 30 seconds intervals until it just boils. Immediately pour 3/4 cup cream over each type of chips; stir until chocolate melts. Add 1/4 cup corn syrup to each; stir until shiny.
- Let cool 2 hours before whipping with an electric mixer until fluffy.
- Stack cooled brownie layers on a plate, spreading a different variety of ganache between each layer. Serve chilled.
Nutrition Facts : Calories 590.6 calories, Carbohydrate 68.8 g, Cholesterol 57.2 mg, Fat 35.4 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 15.3 g, Sodium 250.5 mg, Sugar 17.1 g
More about "tangerine ombre cake recipes"
TANGERINE OMBRE WEDDING CAKE - CAKECENTRAL.COM
From cakecentral.com
GLAZED TANGERINE CAKE - IT BAKES ME HAPPY
From itbakesmehappy.com
TRIPLE CHOCOLATE OMBRE CAKE - MY EVIL TWIN'S KITCHEN
From eviltwin.kitchen
TANGERINE UPSIDE-DOWN CAKE RECIPE | EATINGWELL
From eatingwell.com
EASY TANGERINE CAKE - CHIPA BY THE DOZEN
From chipabythedozen.com
TANGERINE CAKE - WANT MORE RECIPES
From wantmorerecipes.com
TRIPLE CHOCOLATE OMBRé CAKE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
FEAST YOUR EYES ON THESE 21 JAW-DROPPING OMBRE CAKES - CO
From brit.co
TANGERINE DREAM CAKE | JAMIE OLIVER RECIPES
From jamieoliver.com
TANGERINE OMBRE CAKE | RECIPE | OMBRE CAKE, CAKE, CUPCAKE CAKES
From pinterest.fr
TANGERINE OMBRE CAKE - MASTERCOOK
From mastercook.com
TANGERINE DRIZZLE CAKE RECIPE – BROUGHT TO YOU BY MOM
From broughttoyoubymom.com
BEST TANGERINE FOOL CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
10 FRESH TANGERINE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TANGERINE ALMOND CAKE - MADE WITH LOVE
From everydayhealthyeverydaydelicious.com
TANGERINE DRIZZLE CAKE - ERREN'S KITCHEN
From errenskitchen.com
OMBRE CAKE - BAKING IDEAS, RECIPES & TIPS » BAKE WITH STORK
From bakewithstork.com
OMBRE LAYER CAKE - GOODCOOK
From goodcook.com
TANGERINE OLIVE OIL CAKE - WILD WILD WHISK
From wildwildwhisk.com
TANGERINE OMBRE CAKE | RECIPE | ORANGE CAKE, CAKE MIX …
From pinterest.co.uk
OMBRE CAKE DEFINITION RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TANGERINE CAKE RECIPE — MY SWEET RECIPES
From mysweet.recipes
TANGERINE CAKE - THE ANSWER IS CAKE
From theansweriscake.com
TANGERINE OMBRE CAKE RECIPE - BETTYCROCKER.COM
From cookbookrecipes.wew.selfip.com
TANGERINE OLIVE OIL CAKE RECIPE | MYRECIPES
From myrecipes.com
OMBRE CHOCOLATE CAKE: DECADENT CHOCOLATE CAKE W/ CHOCOLATE
From chelsweets.com
TANGERINE OLIVE OIL POUND CAKE - THE BOJON GOURMET
From bojongourmet.com
TANGERINE CHEESECAKE RECIPE
From bakerrecipes.com
TANGERINE ORANGE CAKE - YUM TASTE
From yumtaste.com
TANGERINE OMBRE CAKE | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
EASY TANGERINE CAKE | JOHANNY'S KITCHEN
From johannyskitchen.com
TANGERINE OMBRE CAKE | RECIPE | OMBRE CAKE, CAKE, …
From pinterest.ca
TANGERINE POUND CAKE RECIPE
From bakerrecipes.com
HOW TO BAKE OMBRE CAKE (WITH PICTURES) - WIKIHOW
From wikihow.com
DIABETIC BIRTHDAY CAKE BEST RECIPES
From findrecipes.info
TANGERINE OMBRE CAKE | RECIPE | OMBRE CAKE, CAKE, CAKE RECIPES
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love