ORANGE SHERBET ICE CREAM CAKE WITH SUGAR COOKIES AND LEMON WHIPPED CREAM FROSTING
This dessert is like an orange creamsicle in cake form, with a sugar cookie crust and a lemony whipped cream frosting.
Provided by Food Network Kitchen
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the prepared pan with the sugar cookies. Spread the marshmallow creme on top of the cookies. Scoop the sherbet and frozen yogurt onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the lemon whipped cream frosting and sprinkle with the almonds. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
ORANGE SHERBET BUNDT CAKE
I hardly ever make bundt cakes but this one turned out great.
Provided by SK H
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. In a small bowl, whisk together flour, dry pudding mix, baking powder and salt; set aside. Measure out sherbet and set aside.
- 2. Place sugar and butter in mixer bowl and beat until well combined. Add eggs, one at a time, blending well after each addition. Turn the mixer speed down to low and add vanilla extract and orange.
- 3. Add the flour mixture and the sherbet alternating to the sugar and butter mixture. When it it all combined mix for about 3 minutes on medium speed. Stir in nuts by hand.
- 4. Put the batter into a bundt pan that has been greased and floured. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let rest for 10 minutes before inverting on to a plate.
- 5. When the cake is cool mix together the orange sherbet and the powdered sugar and drizzle over cake.
RAINBOW SHERBET CAKE
Steps:
- Preheat the oven to 325 degrees F. Grease two 7-by-7-inch cake pans.
- In an electric mixer fitted with the paddle attachment, cream the butter and sugar for 2 minutes. Scrape down the sides of the bowl, and add the vanilla. Add one egg at a time, mixing between each addition. In another bowl, sift the cake flour, all-purpose flour, salt and baking powder. Mix together the milk, lemon juice and lemon zest. Set the mixer to the to the lowest speed, and alternate adding the flour mixture and the milk mixture a little bit at a time, starting and ending with the dry mixture. Scrape down the bowl to make sure all the ingredients are fully combined. Separate the batter evenly into three mixing bowls. Use the food coloring to color one bowl bright green, one bright orange and the last bright pink.
- Scoop each of the colors randomly into each pan. Use a small knife or spatula to swirl the colors into the cake to create a marble effect. Bake until cooked through, 45 minutes.
- Cool the cakes for 20 minutes.
- Frost one of the cakes with Rainbow Sherbet Buttercream, then layer the other cake on top. The cake will look colorful and marbled when cut.
- In an electric mixer fitted with a paddle attachment, cream the butter. Add the powdered sugar and whip until fully mixed, scraping the sides of the bowl as needed. Add the lemon and orange emulsions, then separate the buttercream into 3 equal parts. Color one green, one orange and the last pink. Put all three frosting colors in a pastry bag. When piped, the colors will blend together.
RAINBOW SHERBET CAKE
A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!
Provided by VITE
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 51.2 g, Cholesterol 2.3 mg, Fat 9.6 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 281 mg, Sugar 27.6 g
RAINBOW SHERBET ANGEL FOOD CAKE
Talk about a dessert that pops. Sometimes I make this easy cake even more eye-catching by coloring the whipped cream too. Use whatever sherbet flavor combination you like. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm., Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.
Nutrition Facts : Calories 253 calories, Fat 16g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 174mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
ORANGE BUNDT CAKE
This pretty cake comes together quickly with a boxed mix. Fat-free mayonnaise replaces the heavy oils, and the citrus glaze is always a hit. -Deborah Williams of Peoria, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Pour batter into pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.
Nutrition Facts : Calories 257 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 353mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
More about "orange sherbet bundt cake food"
GLAZED ORANGE BUNDT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.4/5 (45)범주 Cake요리 American소요 시간 3시간
- Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray the inside of a 10 inch bundt pan with nonstick spray or grease thoroughly with butter. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the orange zest and juice. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick.
- Pour/spoon the batter evenly into the bundt pan. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
WHOLE ORANGE BUNDT CAKE - JOY THE BAKER
From joythebaker.com
ORANGE SHERBET BUNDT CAKE | RECIPE | BUNDT CAKES RECIPES, …
From pinterest.com
ORANGE BUNDT CAKE WITH WALNUTS - MEDITERRANEAN …
From mediterraneanlatinloveaffair.com
ORANGE BUNDT CAKE RECIPE (WITH FRESH ORANGES)
From dinnerthendessert.com
ORANGE BUNDT CAKE WITH SOAK AND GLAZE | THE BEST …
From thebestcakerecipes.com
ORANGE SHERBET CAKE - RECIPE - COOKS.COM
From cooks.com
BRIGHT AND COLORFUL RAINBOW SHERBET CAKE - CAKE BY …
From cakebycourtney.com
FRESH ORANGE BUNDT CAKE | CHEW OUT LOUD
From chewoutloud.com
ORANGE BUNDT CAKE - SUGARHERO
From sugarhero.com
ORANGE SHERBET CAKE - CAROLINA COUNTRY
From carolinacountry.com
WHOLE ORANGE BUNDT CAKE - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
RAINBOW SHERBET CAKE - BAKING WITH MOM
From bakingwithmom.com
HOW TO MAKE CLASSIC ORANGE SHERBET | THE KITCHN
From thekitchn.com
ORANGE BUNDT CAKE ~ BOLO DE LARANJA - EASY BRAZILIAN FOOD
From easybrazilianfood.com
ORANGE SHERBET CAKE RECIPE - FRESHLY BAKED RECIPES
From bakerrecipes.com
ORANGE CREAMSICLE SHERBET CAKE - ALL FOOD RECIPES BEST …
From allfood.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love