Success With New Changes To Orange Dreamscicle Cake

Baking By Kellbella Updated 3 Feb 2011 , 5:54pm by divinecc

Kellbella Posted 16 Jul 2010 , 6:56pm
post #1 of 20

A while ago I posted a question regarding Macsmom's orange dreamscicle cake and the problems I was encountering with sinking in the middle icon_cry.gif Macsmom said it sould've been due to the extra sugar in the recipe so I made some adjustments and it came out beautifully..no sinking at all icon_biggrin.gif

1. Instead of 2 cups of orange sherbert....use 1 cup

2. Add 3/4 cup of DIET Sunkist pop to the 2/3 cup suggested

3. Instead of the 3-6oz containers of orange yogurt, I used 18 oz of sour cream

4. I added 1T of orange extract ( I use orange emulsion from Lorann)

Just thought I'd share for any others who've had problems with this recipe.

Happy caking thumbs_up.gif

19 replies
mamawrobin Posted 16 Jul 2010 , 7:02pm
post #2 of 20

I also cut the amount of liquid that I use in this recipe because I thought it was too "wet". I love the flavor though.

cupcake_cutie Posted 16 Jul 2010 , 7:07pm
post #3 of 20

Oh, that's good to hear! I'm going to have to try it. Like Mamawrobin said I loved the flavor but I thought it was too wet and gummy. What brand of cake mix did you use? I heard that sometimes that can make a difference.

JessDesserts Posted 16 Jul 2010 , 7:11pm
post #4 of 20

would someone mind posting the recipe in its entirety?

I'd very much love to try it.

Thank you in advance.

Jess

cupcake_cutie Posted 16 Jul 2010 , 7:19pm
post #5 of 20

Here's the google link to all of the gourmet recipes. You can check it out here. There's some good stuff!

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

Kellbella Posted 16 Jul 2010 , 7:32pm
post #6 of 20
Quote:
Originally Posted by cupcake_cutie

Oh, that's good to hear! I'm going to have to try it. Like Mamawrobin said I loved the flavor but I thought it was too wet and gummy. What brand of cake mix did you use? I heard that sometimes that can make a difference.




I'm a Betty Crocker girl and it works great! I also froze this cake (my first time freezing) I froze it 1 week ago and it was still very moist when I torted it today. I set the cakes out last night to thaw and put them together today. I was skeptical about freezing, but after reading that thread, decided to try it.

Peridot Posted 16 Jul 2010 , 7:39pm
post #7 of 20

I used Duncan Hines cake mix.

mamawrobin Posted 16 Jul 2010 , 7:45pm
post #8 of 20
Quote:
Originally Posted by cupcake_cutie

Oh, that's good to hear! I'm going to have to try it. Like Mamawrobin said I loved the flavor but I thought it was too wet and gummy. What brand of cake mix did you use? I heard that sometimes that can make a difference.




I use Duncan Hines. DH produces 1 - 1 1/2 cups more batter per box of mix than BC or PB and I just like it better. thumbs_up.gif

pmarks0 Posted 16 Jul 2010 , 8:02pm
post #9 of 20

@Kellbella - I just added your modifications to my copy of the google document that Macsmom created. Your 4th point says you added 1 tablespoon of orange extract. Is that in addition to the 1 tablespoon that is already listed? Thanks.

cupcake_cutie Posted 16 Jul 2010 , 8:21pm
post #10 of 20

Ok, usually I use Duncan Hines. I've been trying BC lately but only when I make kakalei's original WASC version because she specified that that's what she uses. She does also state that you can use any brand, but I've been getting such good results with the BC, I'm scared to go back to Duncan Hines.
So, mamawrobin do you use all purpose flour when making the original WASC version or cake flour? I've been using cake flour because I wanted a lighter crumb, but I'm just curious what you use. icon_smile.gif
I know that there's the saying "if it ain't broke, don't try to fix it". Maybe I should just listen to that advice. Lol. icon_smile.gif

Kellbella Posted 16 Jul 2010 , 11:01pm
post #11 of 20
Quote:
Originally Posted by pmarks0

@Kellbella - I just added your modifications to my copy of the google document that Macsmom created. Your 4th point says you added 1 tablespoon of orange extract. Is that in addition to the 1 tablespoon that is already listed? Thanks.




Yes, so 2T total icon_biggrin.gif

pmarks0 Posted 16 Jul 2010 , 11:13pm
post #12 of 20
Quote:
Originally Posted by Kellbella

Quote:
Originally Posted by pmarks0

@Kellbella - I just added your modifications to my copy of the google document that Macsmom created. Your 4th point says you added 1 tablespoon of orange extract. Is that in addition to the 1 tablespoon that is already listed? Thanks.



Yes, so 2T total icon_biggrin.gif





Great! Thanks!

JulieMN Posted 16 Jul 2010 , 11:26pm
post #13 of 20

Will have to try this version! Thanks for sharing!

mamawrobin Posted 16 Jul 2010 , 11:31pm
post #14 of 20
Quote:
Originally Posted by cupcake_cutie

Ok, usually I use Duncan Hines. I've been trying BC lately but only when I make kakalei's original WASC version because she specified that that's what she uses. She does also state that you can use any brand, but I've been getting such good results with the BC, I'm scared to go back to Duncan Hines.
So, mamawrobin do you use all purpose flour when making the original WASC version or cake flour? I've been using cake flour because I wanted a lighter crumb, but I'm just curious what you use. icon_smile.gif
I know that there's the saying "if it ain't broke, don't try to fix it". Maybe I should just listen to that advice. Lol. icon_smile.gif




I use all-purpose flour. I tried cake flour and thought the cake was kind of 'heavy' and it didn't rise as much either. If you've been using cake flour with good results...keep doing it thumbs_up.gif ...like you said..."if it ain't broke, don't try to fix it". I've tried the BC as well and I like it. I'm sticking with the DH though because of the extra batter. thumbs_up.gif

I do use kakeladi's original WASC recipe but instead of 1 cup of water in my white cake I use 1/2 milk and 1/2 cup half and half and I always add an extra egg white. I add an extra 'white' to all of my cakes.

westcoastie Posted 18 Jul 2010 , 8:36am
post #15 of 20

So, with the recipes on the google document are you using the WASC plus whatever is listed under each specific cake? Or are the recipes just as they are written without adding the WASC recipe to each of them?

neelycharmed Posted 18 Jul 2010 , 9:52am
post #16 of 20

icon_smile.gif thanks for posting ! icon_smile.gif Looks like I will have to try this too!
Jodi

didavista Posted 18 Jul 2010 , 11:19am
post #17 of 20

Wow...How did I miss all of these recipes!!! Can't wait to try some of them...Thanks for posting that link with them all on one page!

didavista Posted 27 Jul 2010 , 11:24pm
post #18 of 20

Okay found a question here. Went back to the link posted on previous page to do a shopping list so I can try this cake, with the modifications of this post. Original poster of this thread posted.... 3. instead of 3-6oz containers of orange yogurt she used 18 oz sour cream. The link with the full recipe doesn't show any yogurt, but 2 cups sour cream....What am I missing here?? icon_redface.gif

Kellbella Posted 28 Jul 2010 , 1:58am
post #19 of 20

Maybe Macsmom edited the recipe, but the recipe I had originally did not call for sour cream...so she maybe changed it already.

divinecc Posted 3 Feb 2011 , 5:54pm
post #20 of 20
Quote:
Originally Posted by mamawrobin



I use all-purpose flour. I tried cake flour and thought the cake was kind of 'heavy' and it didn't rise as much either. If you've been using cake flour with good results...keep doing it thumbs_up.gif ...like you said..."if it ain't broke, don't try to fix it". I've tried the BC as well and I like it. I'm sticking with the DH though because of the extra batter. thumbs_up.gif

I do use kakeladi's original WASC recipe but instead of 1 cup of water in my white cake I use 1/2 milk and 1/2 cup half and half and I always add an extra egg white. I add an extra 'white' to all of my cakes.




I was curious as to what difference you notice by replacing the water with milk and half and half? Also what difference does the extra egg white do? Thanks I know this is an old post, but would love to know ;0)

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