55 orange paste cake Recipes

orange cake mix, creamy salad dressing (such as miracle whip), dry whipped topping mix (such as dream whip ), freshly squeezed orange juice, eggs, grated orange zest, marshmallow creme, unsalted butter at room temperature, vegetable shortening, unsalted butter at room temperature, vegetable shortening, freshly squeezed orange juice, orange zest, vanilla extract, drops orange paste food coloring, or as desired, sugar

egg whites, white cake mix, water, canola oil, red paste food coloring, orange paste food coloring, yellow paste food coloring, green paste food coloring, blue paste food coloring, purple paste food coloring

yellow cake mix or cake mix of your choice (regular size), vanilla frosting, divided, orange paste food coloring, green gumdrops, green paste food coloring

sugar, all-purpose flour, baking cocoa, oil, salt, eggs, buttermilk, water, baking soda, vanilla extract, butter or margarine, softened, powdered sugar, milk, vanilla extract, orange paste food coloring, yellow paste food coloring

pumpkin quick bread mix, water, vegetable oil, eggs, vanilla frosting, orange paste food coloring, ice cream cones, light corn syrup, brown sanding sugar, orange sanding sugar

sugar, canola oil, eggs, king arthur unbleached all-purpose flour, baking powder, ground cinnamon, baking soda, salt, crushed pineapple, grated carrots, flaked coconut, cream cheese, softened, butter, softened, vanilla extract, sugar, orange paste food coloring, parsley sprig

all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, baking soda, salt, milk, at room temperature, pumpkin, vanilla extract, butter or 1 cup margarine, at room temperature, vegetable oil, sugar, eggs, at room temperature, cream cheese, at room temperature, vanilla extract, powdered sugar, orange food coloring (paste is best), green ice cream cones, yellow and white gumdrops (6 of each), sugar (to roll gumdrops on), chocolate chips, clear edible cake glitter

cake flour , sifted, baking powder, salt, eggs, vanilla extract, almond paste, at room temperature, sugar, unsalted butter, at room temperature, grated lemon zest, grated orange zest, fresh lemon juice, fresh orange juice, sugar

cake mix, orange juice, light-coloured corn syrup, powdered sugar, red paste of food colouring, seedless red raspberry jam, marzipan (almond paste), sugared raspberries & mint

cake mix of your choice (regular size), vanilla frosting, orange paste food coloring, chow mein noodles, sugar, baking cocoa, nacho tortilla chips, broken, assorted candies : green m&m s, miniature semisweet chocolate chips, black licorice twists and shoestring licorice

chocolate cake mix (regular size), white cake mix (regular size), nutter butter cookies, shortening, butter, softened, sugar, milk, vanilla extract, milk chocolate candy bar (1.55 oz), orange m &m miniature baking bit, orange liquid or paste food coloring, golden grahams cereal, orange-striped fruit gum, chocolate sprinkles, gold rock candy, x 10-inch serving board or platter, purple gift wrap, clear cellophane

tube (16-1/2 oz) refrigerated sugar cookie dough, softened, king arthur unbleached all-purpose flour, sugar, meringue powder, cream of tartar, warm water, vanilla extract, orange, black , violet, brown, green and yellow paste food coloring, pastry tips -round #4, 6 and basketweave #46, orange tic tacs, white pearl dragees, new paintbrush, food cake mix (regular size), buttercream frosting, wooden skewers (12 inches)

butter, softened, sugar, eggs, grated orange peel, orange extract, king arthur unbleached all-purpose flour, salt, baking soda, sour cream, butter, softened, cream cheese, softened, sugar, vanilla extract, yellow gel or paste food coloring, assorted colored sugar, gumdrops, orange peel

carrots (finely grated ), pecans (ground in a food processor), dried apricot (chopped rough and unsulpherated please), ground nutmeg, mixed spice (see mixture below in the directions ), dates (soft and made into a paste), orange juice, celtic sea salt, lemon zest (you could use lime or orange), desiccated unsweetened coconut, raw cashews, filtered water, agave syrup, cocoa butter or 3 tbsp coconut butter, organic vanilla extract, celtic sea salt

unsalted butter, softened, sugar, divided, cake flour, baking powder, milk, vanilla extract, egg whites, salt, almond-coconut filling, buttercream frosting, white chocolate (optional), green and orange paste food coloring

orange juice, raisins, yellow cornmeal, cake flour, baking powder, butter, softened, marzipan (almond paste), cut into small pieces, vanilla extract, powdered sugar , sifted, eggs, egg yolks, low-fat vanilla yogurt, powdered sugar

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

lemon , zest of finely grated, orange , zest of finely grated, caster sugar, plain flour, ground cinnamon, salt, baking powder, light olive oil, eggs, orange , juice of, firm quince paste, diced