The Bubble Room Restaurant Recipes

ORANGE CRUNCH CAKE FROM THE BUBBLE ROOM

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.

ORANGE CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
• In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
• To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.

RED VELVET CAKE FROM THE BUBBLE ROOM

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.

BUBBLE BREAD FROM THE BUBBLE ROOM RECIPE - (3.1/5)

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.

ORANGE CRUNCH CAKE

Steps:

• Preheat oven to 325 degrees and toast almonds on a lined baking sheet until light golden brown and aromatic.
• Cool almonds for 5 minutes
• Pulse graham crackers & toasted almonds in food processor or blender about 6 times.
• Pour in bowl and add brown sugar.
• Mix well
• Trace bottom of three 8"cake pans on parchment paper and cut out 3 circles.
• Oil or butter pans well and lay parchment paper circles in bottom of pans.
• Oil top of parchment paper lightly.
• Add ¾ cup of crunch mixture to each pan and press down evenly with palm of hand until bottom is covered & smooth.
• Add more if desired.
• Preheat oven to 350.
• Whisk cake flour, salt, baking powder and baking soda in large bowl.
• Set aside.
• Cream butter and sugar for 3 minutes on med low with paddle attachment.
• Incorporate eggs and yolks one at a time.
• Add your extracts to your milk.
• Add ⅓ of flour mixture and half of milk to the butter, sugar & milk mixture.
• Mix until incorporated.
• Repeat step again.
• Add remaining one third flour mixture and mix until incorporated.
• Don't over mix.
• Measure cake batter as evenly as you can between the 3 pans.
• Approximately 1¾ cup batter into each pan and spread out with spatula.
• Place in center rack of oven and bake until center of cake springs back or toothpick comes out clean.
• Completely cool cakes before frosting.
• Meanwhile,cream room temperature butter and cream cheese on med speed for 3-5 minutes.
• Add confectioners sugar, extracts, and orange zest.
• Mix on low speed until confectioner's sugar begins to incorporate.
• Increase speed to medium low until well blended and holds a nice shape.
• Add more confectioner's sugar sparingly if needed to achieve desired consistency.
• Frost cooled cakes with crumb coating.
• Place 1st cake crunch side up and frost top of cake evenly with desired layer of frosting ¼ to ½ inch thick.
• Repeat same step with second layer.
• Lay top layer crunch side down touching frosting and second crunch layer.
• Crunch sides should be touching one another.
• Lightly frost top layer and sides working your way from top to bottom with a thin crumb coating.
• Place in fridge or freezer 10 to 20 minutes to set crumb coat layer.
• Add final frosting layer and decorate as desired.
• Garnish with orange slices.
• Keep covered and refrigerated.
• Bring to room temp before eating.