Dreamy Orange Frosting Food

ORANGE CUPCAKES WITH THE CREAMIEST ORANGE BUTTERCREAM

Steps:

• Preheat the oven to 180C / 350F / 160C fan forced. Line a 12 hole muffin tin with cupcake liners.
• Place the flour, corn flour, baking powder and salt in a bowl and whisk to mix well.
• In a separate bowl, mix together the melted butter and sugar just to combine.
• Add the milk, eggs, orange juice, zest and vanilla and whisk really well to combine.
• Add the dry ingredients to the wet ingredients and stir through gently with a spatula until just combined.
• Fill the cupcake cases to about ⅔ full. Bake for around 20 minutes or until toothpick inserted comes out with just a couple of crumbs on it. Transfer to a cooling rack. You can go straight on with steps 1-3 of the buttercream.
• In a small saucepan, whisk the flour with a little milk to a paste. Add the remaining milk, 1/2 cup of sugar and orange peel.
• Heat over low heat, stirring constantly until it gets very thick (like a thick custard or pudding).
• Press this mixture through a strainer into a bowl. Discard the orange peel and cover with plastic wrap pressed to the surface and let it cool to room temperature before continuing (notes).
• Once the pudding mixture is cool, beat together the butter and ½ cup of sugar until lightened and creamy. About 5 minutes. Scrape down the bowl a few times through the process.
• Add 1 spoonful of the pudding mixture at a time, mixing on low between each. Make sure each spoonful is incorporated before adding the next.
• Once all the pudding mixture is added, beat for a further 5-7 minutes on medium until it looks whipped and creamy. You should not be able to feel any sugar granules. (If it looks like it separates, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting).
• Finally add the vanilla and orange zest and give it one final quick mix just to mix it through.

DREAMY ORANGE MOUSSE

Steps:

• In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
• Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.

ORANGE DREAM DIVINITY

Steps:

• Prepare orange pieces: In a double boiler over simmering water, melt the orange-colored white chocolate. When smooth and melted, remove from over double boiler and add orange oil (orange extract may also be used). Pour onto a cookie sheet lined with aluminum foil and spread evenly. When cool, chop into medium small pieces. Set aside.
• Combine sugar, water, salt, and corn syrup in a 3-quart saucepan; cook over low heat stirring gently until sugar is dissolved. Turn heat up to medium and place lid on pan for 2 to 3 minutes to wash down sugar crystals. Uncover and continuing cooking without stirring until candy thermometer reaches hard ball stage (260 degrees F).
• Beat egg whites until stiff peaks form, just before sugar mixture is ready. Pour hot sugar mixture over egg whites in a thin stream while mixer is at high speed. Add vanilla and continue beating until candy starts to loose its gloss and hold its shape. Add nuts and orange pieces. Drop by rounded spoonfuls onto waxed paper.

ORANGE DREAM

Steps:

• Place soda, condensed milk, whipped topping, and sugar into an ice cream maker; stir until combined. Freeze according to the manufacturer's instructions.

ORANGE DREAM ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. , Add the cream of tartar, salt and almond and vanilla extracts to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon half of batter into an ungreased 10-in. tube pan. To the remaining batter, stir in the orange zest, orange extract and, if desired, food colorings. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets., Bake on the lowest oven rack at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate.

ORANGE DREAM CAKE

Steps:

• 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 juices and zest until well blended (mixture may appear curdled). Combine the flour, baking powder and salt. Gradually add to creamed mixture until well blended. , Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 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. , For frosting, in a small bowl, combine the coconut, sugar, juices and 3 teaspoons zest. Let stand for 10-15 minutes or until sugar is dissolved. Fold in whipped cream. Spread between cake layers and over the top. Sprinkle with remaining orange zest. Chill for at least 1 hour. Store in the refrigerator.

CREAMY ORANGE FROSTING

Steps:

• In large mixing bowl, cream the sugar and butter together with an electric mixer until fluffy and smooth.
• Add the citrus rinds and juices and beat until the frosting is very smooth.

DREAMY DECADENT ORANGE ROLLS

Steps:

• Rolls:.
• Mix lukewarm water, yeast, and honey, stir to dissolve, and set aside.
• Heat milk over medium heat until almost boiling. Remove from heat and stir in the shortening to melt it. Allow to stand 5-10 minutes to cool to lukewarm.
• In a large bowl, mix milk (with shortening), salt, and 3 cups flour, then add yeast mixture. Beat thoroughly. Tent with a damp cloth and let rise 20 minutes in a warm place. It will be thick liquid at this stage, like pancake batter.
• Beat the eggs slightly. Add eggs, granulated sugar, 4 cups more flour, and 1 T. orange zest; mix thoroughly, then coat with flour and turn onto a floured board. Knead, sprinkling just enough flour to keep it from sticking, until dough ball can be handled without sticking to hands. Ball and return to bowl. Tent again and let rise another half-hour.
• Turn onto the board again, knead a little more, and divide in half. Flour surfaces and roll out each half, one at a time, to about 12x18 inches. Spread each with half the melted butter. Sprinkle half the brown sugar over the surface followed by pecans. (You can also add raisins, walnuts, and/or hazelnuts, and vary the amount of brown sugar.) Sprinkle with cinnamon.
• Starting from the long edge, roll up the sheet of dough with the sugar, cinnamon and nuts inside. Work the roll into a long uniform shape. With a sharp buttered knife, slice the roll into fifteen equal sections. Arrange them, spiral up, in five rows of three, in a greased 9x13 pan. (A little space between them is OK.).
• Tent and let rise until they fill the pan, about half an hour or somewhat more.
• Heat oven to 400°F.
• Bake in center of oven 22 minutes or until desired golden brown on top.
• Frosting:.
• While rolls are baking, melt butter over medium-low heat. Add orange juice directly to pan.
• Start adding powdered sugar about a cup at a time, beating with the mixer until sugar is all mixed inches.
• Remove from heat. Add orange zest and mix well. Quickly spread on rolls as soon as they are out of the oven.

DREAMY ORANGE FROSTING

Steps:

• In a medium bowl, beat cream cheese at high speed with an electric mixer until smooth.
• Add confectioner's sugar, zest, juice and extracts.
• Mix until combined.