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July 23, 2016

Teal Floral Cake & Recipe for Orange Cake


My mom happened to be in town on her birthday this year, so I had a chance to make her a birthday cake!  And I got to use my new favorite a cake tool – a rose cutter!

It’s totally fool proof and officially that first time I’ve been able to successfully make fondant flowers (I’m not getting anything for talking about this product – it’s just awesome & I want to share it with everyone!)!! 

The rose cutter (the little roses on the cake) boosted my confidence so much, I even made that big flower by hand!


Once I got the flowers done, I tinted the frosting teal (I just love teal, especially against the purple and pink!) and make a cake in her favorite flavor – orange!


Orange Cake

1 (15 oz) box white cake mix
1 (3.4 oz) vanilla instant pudding
4 eggs
8 oz sour cream
3/4 cup canola oil
1 tsp orange extract
Juice from 1 orange (about ½ cup)
¼ cup water
Zest from 1 orange


Preheat the oven to 350 degrees F.  Line two 8-inch cake pans (or three 6-inch pans) with parchment and spray with non-stick spray (or line muffin tins with paper liners.)

Mix all of the ingredients in the bowl of a stand mixer until smooth.  Divide the batter evenly between the cake pans or cupcake liners and bake for 28-32 minutes (20-24 minutes for cupcakes) or until a toothpick inserted into the cakes comes out clean.  Cool in pans for 10 minutes, then invert to remove and cool completely.  Cool completely before frosting.

Makes 1 cake or 24-28 cupcakes


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