Orange Dreamsicle Cake - So Confused!!
Decorating By batter_up Updated 20 May 2009 , 2:12am by sandykay
battter-up
I will be looking forward to hearing about your filling and frosting and here is a link that will show you what the Viva method is. This is a tutorial by Edna on Youtube (her tutorials are wonderful) and the Viva paper towel is towards the end of the little video. Just make sure that your buttercream is the crusting kind and that is has started to crust before you use the paper towel. It is a great method and I always use it with my crusting buttercream which is always Indydebi's recipe.
And there is a lot of information on here about "Bettercreme". Do a search and you will come up with a ton of stuff about it. I have used it only two times and I liked it. It is not that easy to find but when you do a search there will be lots of info on where you might find it - Sam's Club is one of them.
I hope this is of some help to you.
batter-up
That version of the WASC chocolate is also another of my secret recipes!! Everyone raves over it. A coworker was licking the crumbs off the table last week at work. It was too funny. I only had 1 package of instant pudding and had used Duncan Hines. I am Canadian and I don't know if our boxed mixes are different but so far DH or BC both seem to work fine. Coffee can easily go in cold. I added extra Hersheys chocolate syrup as I didn't have that Massey's one. It was sooo yummy.
Good luck and remember bake at 325!!
mmmmm.bourbon peacn...I wish I had that coffee right now
Glad to see that you got what you were looking for. Your cake looks so delicious!
Here is where you can buy the most crazy wonderful bourbon pecan coffee. The aroma is so strong and delectable you could practically get a buzz from it lol! Seriously delish!
http://www.ptscoffee.com/store/product_detail.php?c=15&s=53002
I used to be able to get it at their coffee shop but Starbuck's notoriety must've edged 'em outta the neighborhood. Terrible loss, but yeah you can buy it online and thank me later ha ha! Soooooo good my brother is the one who actually introduced it to me. He works for Sprint and every morning some guy he didn't know would be carrying a cup of it down the hallway and my brother would be following the aroma. We all know that guys don't like to ask any questions (unlike us girls...hey where'd you get that cute top? Um, thanks, got it at Bebe...) so you will all understand it when I tell you he followed the guy until the guy ditched his cup in the trash and then he dug it out of the trashcan to see where it came from! I know....disgusting!! 
Glad to see that you got what you were looking for. Your cake looks so delicious!
Thank you, I plan to take a pic after I ice it for you all... Won't be as pro as most of you on here. I'm pretty new at this. Plus I am making two cakes along with a ton of other food so I don't have a lot of time to spend on icing. But it is going to be so yummy! I saved just under half of the part I cut off ( yes, I ate most of it lol ) for my hubby to try and he absolutely loved it and asked if that was all he got.
battter-up
I will be looking forward to hearing about your filling and frosting and here is a link that will show you what the Viva method is. This is a tutorial by Edna on Youtube (her tutorials are wonderful) and the Viva paper towel is towards the end of the little video. Just make sure that your buttercream is the crusting kind and that is has started to crust before you use the paper towel. It is a great method and I always use it with my crusting buttercream which is always Indydebi's recipe.
And there is a lot of information on here about "Bettercreme". Do a search and you will come up with a ton of stuff about it. I have used it only two times and I liked it. It is not that easy to find but when you do a search there will be lots of info on where you might find it - Sam's Club is one of them.
I hope this is of some help to you.
Thank you! Great tutorial. I don't have all those wonderful tools! So, mine isn't going to be as pretty but I will do the best I can. I'll be gettin' some Viva today.
Let me get this straight. Is the crusting buttercream the one you use to "crumbcoat" and then you use a different one to do the final coat?
I didn't know this thread existed!
The reason there are two recipes is because the first one (the one that I submitted to the recipe section here on CC) is one I adapted from the Cake Mix Doctor - an ice-cream cake - when I needed orange cake but couldn't find DH.
Later, I had been experimenting with recipes looking for the perfect one for carving and flavor when I found WASC. I adapted the orange cake to WASC because the original version had too moist of a crumb for carving.
Any time you use melted ice-cream to replace the liquid the batter is going to be thick and the cake will be sticky due to the extra sugar and the density of ice-cream vs water.
I'm glad to have found this thread and read that it has worked for you! I think I need to lower my oven rack, too, and I iwll try baking my large cakes at 300 then bumping it to 325 to see if that helps my cakes bake better. They've been fine, but nothing is wrong is better!
I didn't know this thread existed!
The reason there are two recipes is because the first one (the one that I submitted to the recipe section here on CC) is one I adapted from the Cake Mix Doctor - an ice-cream cake - when I needed orange cake but couldn't find DH.
Later, I had been experimenting with recipes looking for the perfect one for carving and flavor when I found WASC. I adapted the orange cake to WASC because the original version had too moist of a crumb for carving.
Any time you use melted ice-cream to replace the liquid the batter is going to be thick and the cake will be sticky due to the extra sugar and the density of ice-cream vs water.
I'm glad to have found this thread and read that it has worked for you! I think I need to lower my oven rack, too, and I iwll try baking my large cakes at 300 then bumping it to 325 to see if that helps my cakes bake better. They've been fine, but nothing is wrong is better!
We are having so much fun discussing your yummy cake (especially me since I finally made a beautiful tasty cake...kudos to you). Seems to be a pretty popular cake and I know I will be making it again for sure!
I used the orange sherbet but mine didn't turn out sticky at all just nice and moist! Probably the different weather conditions, difference in ovens, our different cooking temps and times etc. all make a difference.
I read that 300 then 325 temp bumping on the notes for the original WASC I believe, so I can't take any credit for it. All I can say is that it worked for me and I am so pleased at all the help and encouragement here on this board. 
Have you tried doing a chocolate cake with chocolate ice cream like the method for this one? Just curious if it works?
Have you tried doing a chocolate cake with chocolate ice cream like the method for this one? Just curious if it works?
Yes! It does work fine. Any ice-cream flavor will work.
I just made a pistachio one with pistachio pudding mix added, but it does need extra pistachio flavoring--I could've sworn I had some LoRann pistachio but when I went to add it to the batter I realized I was wrong! 
MacsMom,
Now that you are on this post I have to thank you personally for all your hard work on CC. If you read my posts earlier in this forum you would know that I had mentioned the enourmous success of my cake flavours. People love them and often ask for the recipes. I say " Sorry Top Secret". As long as they never find you I'm safe!!! Cheers and Thanks!!
Sam in Ontario Canada
batter-up,
When I got home tonight I looked up the thread that tells you all about "Bettercreme"
here it is - happy reading....
http://cakecentral.com/modules.....c&&start=0
batter-up,
When I got home tonight I looked up the thread that tells you all about "Bettercreme"
here it is - happy reading....
http://cakecentral.com/modules.....c&&start=0
Oops! That link wouldn't work when I tried it so I am going to try Indydeb's crusting buttercream. Funny when I went to the store I hadn't written down the ingredients but just remembered that it called for Dream Whip. So, not wanting to not have enough I bought 3 of the largest boxes lol, it calls for 3 TBSPs!
I will try the bettercreme another time though. I looked for it at the grocery store and at Michael's but didn't see it. I am guessing you have to get it at a confectioner's supply shop or online or I think someone may have said Sams.
batter-up
That version of the WASC chocolate is also another of my secret recipes!! Everyone raves over it. A coworker was licking the crumbs off the table last week at work. It was too funny. I only had 1 package of instant pudding and had used Duncan Hines. I am Canadian and I don't know if our boxed mixes are different but so far DH or BC both seem to work fine. Coffee can easily go in cold. I added extra Hersheys chocolate syrup as I didn't have that Massey's one. It was sooo yummy.
Good luck and remember bake at 325!!
mmmmm.bourbon peacn...I wish I had that coffee right now
Thanks everyone for all the tips!
I made the chocolate cake last night and I used my bourbon pecan coffee, and instead of all chocolate milk I used half Bailey's. I also used a couple of TBSP's Hershey's syrup since I too, was unable to find the chocolate extract.
It tastes heavenly!
I did encounter a little problem though on the first layer. I accidentally overdid it--just a bit but the edge is a little too crusty. Any ideas on what I should do? Should I just cut it off as evenly as possible probably and then hide it all with frosting?
Other than that the rest of it is very nice and moist. I don't think it is AS moist as the orange dreamsicle cake but still very nice. I want to try the chocolate cake using an ice cream next time. I bet that would be superb!
I bought myself one of those nice icing spreaders so I don't make a mess out of my pretty cakes!
I'm so happy this cake turned out well for you. I tried the recipe recently, let it bake a little over an hour, and it was an icky, sticky mess. It looked good when I took it out of the oven and let the layers cool, even when I stacked it. After I decorated it and cut it, had to throw the whole thing out. The flavor was good, but the texture wasn't.
I'm sticking to scratch cakes from here on out as I've not had luck with the doctored cake mixes except for the chocolate WASC. I checked out the Cake Doctor book from the library and tried the banana cake and the devils food cake this past week. The chocolate one was okay but not as good as WASC IMHO.
batter_up
I know this may be coming in a little late, but here is an awesome chocolate frosting recipe.
http://cakecentral.com/cake_recipe-2033-Chocolate-Syrup-Frosting.html
Instead of using regular chocolate syrup, I used Hershey's Special Dark Chocolate. It was Devine!!! It doesn't crust as much as a regular buttercream would, but it frosts, smooths and decorates great!
Graduation has come and gone and after all that work I did nothing today but lay in bed and catch up on missed episodes of Desperate Housewives! I feel so lazy but if you even knew my day yesterday....it was so crazy.
Both the orange dreamsicle and the chocolate cake were iced in the morning. I had no idea how I was going to design them and they just sort of "happened". Neither was ornately or perfectly decorated due to time constraints.
The orange dreamsicle cake was decorated with the exact shade of orange icing of a dream bar. I ended up putting a jello/dream whip mixture in the center instead of the bavarian cream because my homemade bavarian cream didn't turn out very well. I will not use either of those again on this cake and maybe I would try the premade Bavarian creme. The cake had happy little flowers all over it and said "Follow Your Dreams" on two different sides, along with Congrats on the top. I finished it with large crystal sugar sparkles.
The chocolate cake was the real Pièce de résistance! It was a torte style. I covered part of the top with white and dark chocolate strawberries, chocolate lattice fans and curly q's and some white icing detail work. The base alternated white and dark chocolate strawberries. I wish you could see the red strawberries in the picture and how the true colors looked together.
Both tasted fabulous but the chocolate was preferred by most everyone. At the moment I am not too happy with my DH since he did not take the pictures that I asked for AND used our camera with no flash- thus the poor quality. I was far too busy and was unable to do it. So, I have no individual pictures...and the ones I do, do them no justice. I so wanted to share my success with the VIVA and Melvira method. I also used a hot icing spatula first. I didn't have the proper tools (not even a cake scraper) but I made do with what I could round up. Believe me when I say I was very inventive!! Both were beautiful and smooth and I impressed even myself haha!
So, I am sharing what I do have with all of you that were so kind to help me make this a success (thank you so much again). Here is a picture of my sweet daughter on her graduation day with her cakes. We are so proud of her. It seems like it was just yesterday when she was born.....so bittersweet.
Click to Enlarge
Beautiful cakes!!! You should be so proud.
Thank you for the nice comments!
I haven't made cakes forever and these, for graduation, turned out better than I expected. I wish I would've had more time to decorate them but they looked decent anyway.
I am very proud of my DD. She wants to open a boutique. I told her I could make cakes in the back while she sells dresses in the "next size up" in the front. lol, sorry...my dry sense of humor!
batter_up
I know this may be coming in a little late, but here is an awesome chocolate frosting recipe.
http://cakecentral.com/cake_recipe-2033-Chocolate-Syrup-Frosting.html
Instead of using regular chocolate syrup, I used Hershey's Special Dark Chocolate. It was Devine!!! It doesn't crust as much as a regular buttercream would, but it frosts, smooths and decorates great!
Sounds delish...I may try it this weekend on some cupcakes for my sister's b-day. Thank you!
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