I Am In Need Of A Creamsicle Filling

Baking By jo_ann Updated 14 Feb 2011 , 1:13am by EmilyJo9

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jo_ann Posted 31 May 2006 , 1:08pm
post #1 of 10

Creamsicle filling. I have searched cc but to no avail icon_cry.gif . It's for a birthday cake for a 5 year old girl on Saturday. I have an orange mousse recipe that I can use if all else fails but would love to have a creamsicle recipe if anyone has it. Thanks so much in advance.


9 replies
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jen1977 Posted 31 May 2006 , 1:28pm
post #2 of 10

Do you think a little orange extract and extra vanilla added to buttercream would work? To me, and creansicle tastes like orange and vanilla.

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KHalstead Posted 31 May 2006 , 1:31pm
post #3 of 10

I bought one of those creamsicle cake mixes!! youknow the whole cake kit...and all they did was use (well, what I think they did) a yellow cake mix and then you soak it with (what I believe to be ) orange jello instead of simple syrup and then it came with an orange mousse filling..........so I would suggest that!!

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KHalstead Posted 31 May 2006 , 1:31pm
post #4 of 10

maybe even alternate layers of a vanilla mouse and orange mousse as the fillings.........like every other torted layer or something??

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playingwithsugar Posted 31 May 2006 , 1:33pm
post #5 of 10

Checking my recipe for creamsicle cheesecake, it reads 1 teaspoon vanilla and 1 teaspoon orange extract. Start with that, and let it set for about an hour for the flavors to blend. Give it a taste and see if it needs any additional orange or vanilla flavoring.

Theresa icon_smile.gif

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jo_ann Posted 31 May 2006 , 1:40pm
post #6 of 10

Those both sound like great ideas. It's the bottom tier of a 3 tier whimsical cake if that's any help. The tiers will be a 6" chocolate fudge cake with strawberry filling, a 9" french vanilla cake with cookies and cream filling and a 12" funfetti(box mix) cake with creamsicle filling so I'll need the filling to not be to soft as its the bottom layer. The more I think about it I think I'll have to go with flavoring the buttercream with orange and vanilla extract like jen1977 suggested since the filling is what is going to make it tilt. What does everyone else think? Any suggestions are more than welcome. This is for my bosses daughter. icon_razz.gif

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KHalstead Posted 31 May 2006 , 1:45pm
post #7 of 10

I think that 's the best..........being that it's already a white/vanilla cake...I would just make some orange bc and put some orange extract in it!!!

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S1eepygrl Posted 3 Jun 2006 , 3:51am
post #8 of 10

Here's a reciept:


1 (3 oz.) pkg. orange Jello
1 pkg. tapioca pudding
1 pkg. regular vanilla pudding
1 lg. can mandarin oranges, drained
8 oz. Cool Whip

Bring 3 cups of water to a boil; add Jello, then the 2 puddings. Bring back to boil. Cool. Fold in oranges and Cool Whip. Also good with raspberry Jello and fresh or canned raspberries.

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kakedreamer1212 Posted 14 Feb 2011 , 12:55am
post #9 of 10

Thank you for all your help. I know it's there somewhere because I've used it before. I printed the recipe off from that thread but for some reason, when I went through my recipes, it was missing. I don't really have a problem trying another recipe but just really loved this one and wanting to stick with something I knew was good and I have already tried.

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EmilyJo9 Posted 14 Feb 2011 , 1:13am
post #10 of 10

I typed in dreamsicle into CC and I found some recipes that way... I am doing a creamsicle cake in about two weeks and this is the recipe I will be using:

1 box white cake mix or white scratch cake
2 cups melted orange sherbet
1 small pkg vanilla instant pudding
2 containers (6 oz) Yoplait orange creamsicle yogurt
3 eggs
2 teaspoon orange extract

2 pkgs instant vanilla pudding
1/2 c water
14 oz sweetened condensed milk
orange food coloring
1 teaspoon orange extract
2 cup Cool Whip

For the cake:
Combine all ingredients, beat 2 minutes. Pour into prepared cake pan(s). Bake according to pan size directions on cake mix.

Combine pudding, water, SC milk and extract. Add food color to desired shade. Fold in Cool Whip. Refrigerate 30 mins. Spread between layers of cooled cake (thick). Keep refrigerated, but this does hold up well at room temperature.


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