Orange Dreamsicle Cake- Delicious Homemade

subheading: FOR THE CAKE:

2 ½ cups (285g) cake flour

1 ½ cups (300g) sugar

½ teaspoon (3g) salt

2 ½ teaspoon (12g) baking powder

1 ½ sticks (12 T) (169g) unsalted butter....Cut into ½ inch slices onto waxed paper to soften slightly (still very cool to the touch. If it becomes too soft, refrigerate for a few minutes. Do not soften in microwave

4 large eggs

¾ cup (190g) frozen orange juice concentrate, thawed

½ cup (121g) milk

1 Tablespoon (10g) orange extract

zest of 1 orange

Orange Coloring Gel (optional) We used a small amount to tint some reserved orange cream cheese frosting so that we could apply it to the cake here and there for a swirled effect.

subheading: FOR THE ORANGE CREAM FILLING:

1 small box instant Vanilla pudding (3.9 oz/96g) We used Jello- Brand

2 c. (464g) heavy cream or whipping cream.

1 tsp. (4g) Orange Extract (we used McCormick)

subheading: FOR THE ORANGE CREAM CHEESE FROSTING:

2 sticks (1 cup) (226 g) unsalted butter, let it sit out until slightly softened.

2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Do not soften the cream cheese.

1 teaspoon (4 g) clear vanilla extract (we used clear to keep color lighter)

1 teaspoon (4g) orange extract

½ teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster

6 to 6 ½ cups (690g to 747g) powdered sugar

Orange Coloring Gel (optional) We used a very small amount for tinting.

Directions at mycakeschool.com

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