Orange Cake

I have lots of recipe videos from Youtube, what I like about them is their simplicity, and I also can see the process of making the cake and how it will look like when it’s done.

So, I’ve decided to try on 2 recipes for Orange Cake from Youtube. I got kinda bored with vanilla cake so I thought I’d give a try on something ‘fruity’ =p

One recipe is from Youtuber ciccioitaliancafe, and the other one is from weddingcakesforyou. The recipe from the ciccioitaliancafe is very easy and simple, you just have to put all the ingredients in your food processor (or blender in my case). While the one from weddingcakesforyou takes a little effort since you have to mix the egg whites till fairly stiff, and you need to put in some ingredients gradually.

I made these 2 recipes in one day, since it didn’t take too much time preparing them. The first I made was the ciccioitaliancafe, I put in the orange (whole orange, with the skin, and everything but the pit), the sugar, the flour and the butter. It was kinda hard to use blender to make this cake, I still needed to use my spatula often to get them all blended well.

After all the ingredients mixed and smooth, they all went to the cake pan and into the oven. It was baked for about 20 minutes.

While waiting for that cake, I started to work on the other cake. It really was taking a lot of effort……^_^ Cutting the orange, extracting the juice, mixing the egg whites till stiff peaks, folding in the dry ingredients….pheeewwwww…….

When I finished with the second cake’s batter, the first one had already finished baking. I got the pan out, put it in the kitchen counter and put in the second cake into the oven. The second took longer to bake, about 30 minutes.

I used a loaf pan for the first cake, then I cut it in 2 and stack them to make layers. Here’s how they look like

















I tasted the cake, and…… I didn't really like it…..hahahaha. The orange flavor is too strong for me, maybe because it uses the whole orange, and it was also kinda bitter. I have thought of only using the rind of the orange but I went against my instinct and followed the recipe…..
The cake was very dense, I don’t know whether it was me who’d done something wrong or was it supposed to be a very dense cake. This cake should be made as cupcakes, but I was lazy and didn’t want the trouble of getting the batter into those small cupcake cases.
I have to admit I’m a bit disappointed on how the cake tasted because this is a really easy and simple recipe and I thought I can use it whenever I want to make a cake for snack, or probably I had too much hope on this cake…..

Now, it’s time to taste the second cake. The youtuber who owns this recipe is a wedding cake vendor, so this is her recipe for wedding cakes, I guessed it should taste quite nice also.
I halved the recipe and bake this one in a round 20cm pan, the cake came out quite nice, I baked it longer than the suggested time since the recipe said to wait till the edge of the cake started to pull off the sides of the pan, but my cake didn’t do that. And after baking it longer, it still didn’t do that…..

Look at it when it came out of the oven

















See…..it didn’t pull off the sides of the pan…

















It cracked a bit, but it looked nice when I inverted and put it on a plate


















I needed some sample of the cake, just to know how the cake tastes like without frosting or filling, so I decided to carve the cake into a heart shape so I can eat the ‘by-product’.















This one tasted better than the first one, but since it only used orange juice, there was only a little hint of orange in it, I think this recipe should add the rind of the orange in it so that the flavor will be stronger. The texture is the same as any butter cake type. It’s quite a good cake, though I can’t say it’s the best.

I decorate these cakes with mandarin oranges and powdered whipcream.





















The whipcream became stiff after only a short time of mixing, but as soon as I put it on the cake it melted. The cake was already cooled so it was kinda weird, I don’t know why it melted so fast, was it because I didn’t mix long enough? But it was already stiff, if I mixed it any longer it would be too stiff to spread on a cake.































So I crumb-coated the cake and quickly put it and the whipcream in the freezer. Apparently, after I put the whipcream in the freezer, it didn’t melt when I apply it to the second cake. So maybe it should be put in the freezer first before used?
For the filling, I used whipcream and small mandarin oranges.
















Well, this is the finished look of the two cakes.
































































































There were some whipcream left so I made cold desserts, whipcream layered with marie biscuit, splashed with coffee, covered with another layer of whipcream, gave another splash of coffee and finished with strawberry jam. YUMMY!!!

Pics of Brokus Keju Tante Lydia

Cakenya bergelombang.....
















Sudah di trim, tapi jadi tipis...


















Selai stroberi



















Tutup buttercream



















Menyembunyikan cacat2 dengan keju


















The finished product




































Sisa nge-trim di bikin kaya sandwich

Brownies Kukus Keju untuk Tante Lydia

Proyek terbaru dalam rangka menuju wiraswasta bakul kue rumahan =p : bikin brownies kukus keju untuk tante Lydia Yerikho. Tante ini sering sekali ngasi abram kado, dan kita blom pernah ngasi tante apa2, jadi pengen ngasi sesuatu.

Sebenernya takut jg bikin kue ini berhubung cake loyang, sempet mikir apa mau bikin jd cupcake aja, tp lebih repot kalo bikin jd cupcake n lagian sampe kapan mau terus takut latihan bikin cake loyang, tar kan kalo jadi bakul kue harus bisa bikin kue ukuran apa aja sesuai pesanan.

Sampe ga bisa tidur malem sebelomnya mikirin gimana kalo sampe tuh kue gagal, ato gimana kalo buttercreamnya yg ngaco, gimana hiasnya biar aman dan ga ribet........

Jadi beginilah prosesnya :

Beberapa hari sebelumnya uda nyari2 info satu resep itu jadinya loyang ukuran berapa, dapet di salah satu blog katanya dia pake loyang uk 30x10x4. Nah itu kan bearti volumenya 1200, sedangkan loyang yg g pake itu loyang bulet ukuran diameter 21.5cm. Jadi, kalo mau bikin kue ukuran tinggi 6 cm, bearti itungnya (22/7 x jari2 x jari2) x tinggi, maka didapatlah angka 2179. Kalo gitu, g musti bikin kira2 1.8 resep, berhubung emang g pengen bikin yg cupcakes jg untuk makan sendiri maka g memutuskan untuk bikin 2,5 resep. Tapi.....apa yg terjadi.....?ternyata setelah dipraktekkan kok malah jadinya satu loyang itu dengan tinggi cuma sekitar 4 cm..... Duh....gatau deh apa yg salah, tp ya sutra lah....untung aja masih dapet 4 cm, masih lumayan tinggi lah, lagian kan nanti dia naik toh??

Maka dimulailah pengocokan telor....berhubung tuh telor banyak, pegel jg g ngocoknya, dan di dalam otak terjadi pergumulan, ngocoknya itu musti kental berjejak ato stiff peak ya??soalnya laen nih, kalo kental berjejak kan kental dan kalo diangkat adonannya meninggalkan jejak yg lama ilangnya, tapi kalo stiff peak itu kan adonannya bener2 kaku yg kalo mixer diangkat dia meningglkan puncak yg kaku, ga letoy. Akhirnya diputuskanlah bahwa sampe kental berjejak. Dan ternyata.....salah sodara2!!! it should be stiff peak!!! Hasilnya? keju kotak2nya tenggelem semua......T_T

Yah sudahlah......toh masih bisa dimakan kejunya......

Mulai lah pengukusan, di milis dibilangin ga bole pake api besar, pake api sedang aja, kalo api besar nanti cakenya bergelombang, so g pake api sedang, tp untuk manasin kukusannya g pake api besar, g pikir y gpp dong, kan cuma manasin aja, supaya cepet. Tapi.....apa yg terjadi????keluar2, cakenya kaya kena angin ribut, gelombang gede booooo!!!

Haduuuuuhhhh, gawattttt. Akhirnya setelah panik dikit, g ambil piso n siap2 untuk nge-trim tu kue. Setelah dipotong sana-sini *sambil mikir duh ini kok gelombangnya dalem amat T_T* akhirnya lumayan tuh gelombangnya ga keliatan, walopun masih ada bolong2 dikit tp kan mau ditutup pake buttercream n keju parut, jadi aman lah ga bakal keliatan.

Oke! sekarang bikin buttercream. karena males, jadinya pake resep ngarang, butter di kocok ampe lembut, masukkin icing sugar, icip2 manisnya uda oke blom, masukkin susu uht supaya enceran, icip lagi, kok berasa butter banget ya? kalo gitu masukkin vanilli essesnce. Oke deh! rasanya uda nice *menurut g =p*.

Tadinya rencananya itu kue mau dibikn 2 layers, di tengah2 nya pake selai stroberi, di atas baru tutup buttercream n keju parut n stroberi. Tapi karena itu kue uda tipis g trim (tinggal 3 senti an tingginya) jadinya mana bisa lagi dibikin 2 layers. Cuman g pikir sayang nih uda beli selai stroberi masak ga dipake, akhirnya g maksa jg g olesin aja di atasnya tu kue, trus baru g tutup buttercream, jadilah susah ngolesin buttercreamnya, ya iyalah....jadi licin krn selai nya.....T_T. Tapi dengan susah payah bisa jg ditutup, walo ga rapi tapi setelah ditutup keju parut ga keliatan lagi jeleknya ^_^. Bis itu baru deh hias lagi pake buah stroberi.

Buah stroberinya ditaro di atas buttercream yg dispuit, tp berhubung spuitnya jelek, jadinya hasil spuitannya pun jelek, untung aja ditimpa stroberi jd ga keliatan amat.

Kesimpulannya : untung aja banyak cara untuk menutupi cacat2nya tuh kue.....hehehehe
Barusan tante Lydia nelpon untuk bilang terima kasih untuk kuenya, dan dia bilang enak.....gatau ya untuk menghibur g aja kali.... hahahahaa. Baik sekali si tante....jadi malu......^_^