Orange Crunch Cake From The Bubble Room Recipes

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.

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 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.

ORANGE CRUNCH CAKE FROM THE BUBBLE ROOM RECIPE - (4/5)

Steps:

• Combine the crunch layer ingredients together. Divide the crunch layer mixture into half. Press each batch on the bottom of two greased and floured 8" or 9" pans. Using a hand or electric mixer, mix cake ingredients at low speed in a large bowl until moistened. Beat 2 more minutes at high speed. Pour the cake batter into the two pans. Bake at 350 degrees F for 30-35 minutes. Let the cake cool for 10 minutes. Carefully remove the cake from pans and let them cool completely under room temperature. In small bowl, mix frosting & topping. Fold in lemon and lime peels. Place one layer, crunch side up, on a plate or a cake stand. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.

ORANGE CRUNCH CAKE

Steps:

• Grease and flour two 9-in. round baking pans; set aside. In a small bowl, combine the first five ingredients. Add butter; toss to coat. Divide between prepared pans., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice, zest and extract; beat until blended. Place one cake layer crunch side up on a serving plate; spread with 1 cup frosting. Top with remaining cake layer crunch side down. Spread remaining frosting over top and sides of cake. Just before serving, top with orange wedges.

ORANGE CRUNCH CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Grind up graham cracker crumbs in a food processor. Measure out 1 cup and put them into a large bowl. Add the brown sugar and sliced almonds. Mix together. Then add in the softened butter and combine with a fork. At this point I like to take my hands to crumble everything together.
• Lightly grease and flour two 9 inch round baking pans. Line both pans with wax paper or parchment. Divide the crumb mixture between the two pans and spread it out over the bottom of the pans. Set aside.
• Sift together the flour, baking powder and kosher salt into a bowl. Set aside.
• In a bowl of a stand mixer with the paddle attachment, mix together the sugar, milk, orange juice, canola oil, vanilla extract and 2 Tablespoons of orange zest. Mix everything together.
• Add in the eggs and mix to combine.
• Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together.
• Divide the batter between the two pans and spread the batter on top of the crumb topping.
• Bake the cakes at 350 degrees F for 25-30 minutes until a knife inserted into the cakes comes out clean.
• Cool the cakes on a cooling rack for 10 minutes. Run a knife alongside the edges of the cake. Then carefully invert the cakes onto the cooking rack. If some of the crumbs get stuck to the pan, don't worry. Just take it off the pans and press it back onto the cakes.
• *Tip before stacking the cakes: cut the dome off that forms on top of the cake when baking. You can use a serrated knife to do this.
• To make the cream cheese frosting:.
• Sift 3 cups of powdered sugar and set aside.
• In a bowl of a stand mixer with the paddle attachment, mix together the softened cream cheese and butter until smooth, about 2 minutes.
• Add in the orange zest, vanilla extract and orange juice. Mix.
• Slowly add in the powdered sugar on low speed. Then increase the speed to medium low and mix until the frosting is smooth.
• At this point, I put the frosting in an airtight container to let it firm up a little bit before frosting the cake.
• Take one of the cakes and place it crumb side up.
• Fit a piping bag with a round decorating tip and fill it with the frosting. Pipe the frosting around the edge of the cake.
• Spread some of the frosting on top of the crumb topping. I drop the frosting all over the crumb topping and then spread it out. It makes it easier to spread out this way.
• Place the other cake on top with the crumb side down. Frost the cake with the rest of the frosting.
• Enjoy!

ORANGE CRUNCH CAKE

Steps:

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