Fresh Orange Wedding Cake Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Susan G. Purdy
This stunning layered wedding cake features a basic white cake that's flavored with fresh orange rind, an apricot mousse filling and a classic buttercream frosting. The cake is topped with fresh flowers to make it even more beaut
Ingredients
- 7 batches Basic Cake Recipe
- Buttercream Frosting
- Apricot Mousse Filling
- 1 (14-inch) cardboard cake round
- 1 (12-inch) cardboard cake round
- 1 (6-inch) cardboard cake round
- Plastic straws
- 1 (2-foot-long) wooden dowel, 1/4-inch in diameter
Instructions
- You will need 2 (14-inch) cake layers. Double the Basic Cake Recipe twice which yields 2 (14-inch) cake layers, and follow the cake instructions up until the cake batter is to be baked. Bake the (14-inch) cake layers at 375 º, for 10 minutes. Reduce oven temperature to 350 º, and bake 28 minutes or until a wooden pick inserted in center comes out clean. Let cool as directed in the recipe.
- You will need 2 (10-inch) cake layers. Double the Basic Cake Recipe once which yields 2 (10-inch) cake layers, and follow the cake instructions up until the cake batter is to be baked. Bake the (10-inch) cake layers at 375 º, for 10 minutes. Reduce oven temperature to 350 º, and bake 28 minutes or until a wooden pick inserted in center comes out clean. Let cool as directed in the recipe.
- You will need only 1 (6-inch) cake layer. Prepare the Basic Cake Recipe once, which yields 2 (6-inch) cake layers, and follow the cake instructions up until the cake batter is to be baked. Bake the (6-inch) cake layer at 375 º for 10 minutes. Reduce oven temperature to 350 º, and bake 25 minutes or until a wooden pick inserted in center comes out clean. Let cool as directed in the recipe. (Save the extra (6-inch) layer for another use.)
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