My Recipe Of Ester Bolicks Orange Marmalade Layer Cake Recipes

MY RECIPE OF ESTER BOLICK'S ORANGE MARMALADE LAYER CAKE

Steps:

• 1. CAKE: Preheat oven to 325 degrees F. Butter two 9 inch cake pans, line with parchment paper, and butter and flour the paper, shaking out the excess.
• 2. In a bowl, sift the four,baking soda and salt; set aside.
• 3. In another bowl, beat the butter with electric mixer until smooth. Add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of dry ingredients with 1/2 the buttermilk and combine well. Add 1/2 of the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally beat in remaining dry ingredients until mixture is smooth.
• 4. Evenly divide batter between the 2 cake pans; smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to oven. Bake for 45 minutes or until cake tester comes back clean. Transfer to racks and cool in pans for 20 minutes.
• 5. ORANGE SYRUP: Make while cake is cooking. In a bowl, stir the orange juice and sugar until sugar is dissolved .
• 6. With a tooth pick poke holes at 1/2 inch intervals in cake layers while cake is still warm. Spoon the orange syrup over each layer, allow the syrup to absorb slowly by spoon fulls before adding more until all juice is absorbed completely. Let layers cool completely
• 7. FILLING: in a small saucepan over medium heat, heat the marmalade just until it is melted then let it cook 5 minutes.
• 8. FROSTING: In a bowl, whisk the heavy cream with sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until mixture is of spreading consistency.
• 9. TO ASSEMBLE CAKE: Arrange one of the cake layers on a cake plate and carefully peel off the parchment paper. Spread 2/3 of marmalade over the top and smooth it out. Invert the remaining layer on top of the first layer, peel off parchment paper and spoon remaining marmalade onto the center of it, leaving a 1.5 inch border not covered around outside edge of cake. Frost the sides and remaining top (not covered)with Frosting. Leave marmalade exposed on top of cake. Or, you can NOT add the marmalade to the top layer, frost sides and top then add the remaining marmalade on top of frosting to garnish. CHILL FOR 2 HOURS BEFORE SERVING.

ESTHER BOLICK'S ORANGE MARMALADE CAKE

Steps:

• CAKE: Preheat oven to 350 degrees.
• Spray three 9 inch greased and floured cake pans.
• In a large bowl beat cake mix, oil, eggs, water and orange zest.
• Mix until well blended.
• Divide batter evenly among 3 cake pans.
• Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center.
• Cool in pans for 15 minutes.
• Remove from pans and cool completely on racks.
• FROSTING:.
• in a medium bowl beat cream cheese and softened butter with a mixer until light and fluffy.
• Gradually add sugar a little at a time until mixture becomes spreadable consistency.
• Stir in orange zest.
• TO ASSEMBLE CAKE:.
• Place 1 cake layer on a serving plate.
• Cut off raised part.
• Spread 1/2 cup orange marmalade on top of cake.
• Spread 1/2 cup frosting over marmalade.
• Repeat with second layer.
• Top cake with third layer and spread evenly with frosting.
• Swirl remaining marmalade on top of cake.

ESTHER'S ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Butter and flour 3 - 9 inch pans.
• In a large bowl, cream the butter, sugar and oil.
• Add the baking powder, orange zest, vanilla and salt.
• Beat until creamy.
• Add the eggs and egg yolks, one at a time.
• Alternately add the flour with the buttermilk.
• Divide the batter between the 3 pans.
• Bake for 25 or 30 minutes.
• Cool for 20 minutes.
• Syrup:.
• Mix the orange juice and sugar together.
• Poke holes in cake with a fork.
• Spoon on the syrup.
• Frosting:.
• Beat the whipping cream and sugar together until soft peaks form.
• Fold in the sour cream.
• To assemble this bad boy:.
• Put 1 cake on plate.
• Spread 1/3 marmalade on it.
• Put 2nd cake on top and spread again with 1/3 marmalade.
• Put the last cake on top; spread marmalade in center,leaving a 1-1/2 inch border.
• Frost the side and the border.
• You need to refrigerate this overnight so it can set and meld together.

MARMALADE LAYER CAKE - TO DIE FOR

Steps:

• Preheat oven to 325 and butter two 9 inch round cake pans, line with parchment or waxed paper, and then butter the paper.
• Sift flour, baking soda and salt in a bowl.
• In another bowl with an electric mixer, beat the butter until light, add the sugar a little at a time and beat until light and fluffy.
• Beat in the eggs and vanilla.
• Beat in 1/3 of the dry ingredients alternately with 1/2 of the butter milk until combined well.
• Add half the remaining dry ingredients and the remaining butter milk, beat until combined well.
• finally add in the remaining dry ingredients and beat until smooth.
• Evenly divide the batter between pans and bake for 45 minutes or until a cake tester interted comes out clean.
• (The cake turns a dark golden brown) Leave the cakes in the pans Meanwhile make the syrup by mixing the juice and sugar until dissolved.
• Once the cake is cooked, poke holes 1/2 inch apart with a toothpick and spoon the syrup over each layer.
• Let the layers cool completely in the pans.
• When the cakes are cool, heat the marmalade over moderate heat until it's meltetd and let it stand for 5 minutes.
• Place the first layer on a cake plate and carefully peel off the waxed paper Spread 2/3 of the marmalade over the top right to the edge.
• Invert the remaining layer and peel off the waxed paper.
• Spoon the Marmalade onto the center of it, leaving a 1 1/4 inch rim bare along the edges.
• In another bowl prepare the frosting by whisking the heavy cream with the sugar until stiff peaks form.
• Add the sour cream a little at a time and whisk until spreading consistency.
• Spread the frosting along the sides of the cake and along the bare rim on the top, leaving the marmalde on the top exposed.
• Chill for 2 hours at least and STAND BACK when you serve it!