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"Orange Butter" Cake with Grand Marnier filling? - Page 2

post #16 of 46
Quote:
Originally Posted by JodieF

This was my wedding cake......orange buttermilk....but I'm sure you could find a Grand Marnier filling...

http://www.epicurious.com/recipes/recipe_views/views/108257



JodieF.................thanks for posting this recipe of your wedding cake. The Orange Buttermilk Cake sounds wonderfully delicous! I just printed it out and will be trying it for the next family cake. icon_smile.gif
Lea
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post #17 of 46
For an apricot filling, this almost certainly means a curd-type filling enriched with Grand Marnier

http://thefoody.com/preserves/apricotcurd.html

Here is one recipe. I love curds for filling cakes. I would also suggest that to this recipe you add 3 T. of Grand Marnier at the end of cooking. I would also set the filling with 2 sheets of softened gelatin so it doesn't make the sides of the cake bulge.
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post #18 of 46
Quote:
Originally Posted by txkat

For an apricot filling, this almost certainly means a curd-type filling enriched with Grand Marnier

http://thefoody.com/preserves/apricotcurd.html

Here is one recipe. I love curds for filling cakes. I would also suggest that to this recipe you add 3 T. of Grand Marnier at the end of cooking. I would also set the filling with 2 sheets of softened gelatin so it doesn't make the sides of the cake bulge.



This sounds pretty good. Is what they call caster sugar just our granulated sugar?
Lea
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post #19 of 46
Ok guys! Really dumb question!!!.....when you add any kind of liquour to your recipes, does the alcohol cook out and just the flavor remain...or is there still alcohol in it? If you do use this in any recipes do you feel the need to inform people? TIA
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post #20 of 46
Quote:
Originally Posted by Michelle104

Ok guys! Really dumb question!!!.....when you add any kind of liquour to your recipes, does the alcohol cook out and just the flavor remain...or is there still alcohol in it? If you do use this in any recipes do you feel the need to inform people? TIA



It depends on when you add the alcohol into the recipe and what kind of recipe it is. In the case of frostings the alcohol is not cooked out, only stirred in so the alcohol content remains. In the case of making Bananas Foster the alcohol is burned off before being served.

Anytime I have made frostings with alcohol I let it be known. Keep in mind the alcohol content is very very little per serving so there is little cause for concern. icon_smile.gif
Lea
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post #21 of 46
Thanks Teekakes! So when you add it to the batter? Cooks out ?
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post #22 of 46
Quote:
Originally Posted by Michelle104

Thanks Teekakes! So when you add it to the batter? Cooks out ?



Yes, in your cake itself there will be only tiny trace amounts of alcohol. You will have great flavor though! I love baking with the chocolate and flavored liquors! Someone above said how wonderful chocolate and grand marnier is together and let me tell you, that person is correct! Frangelica is another wonderful liquor to bake with.
Lea
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post #23 of 46
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=522803

I would replace some of the orange juice with Grand Marnier, perhaps 1/4 cup. There is also a orange cake recipe that is supposed to go with it.
post #24 of 46
Hey teekakes~ Have you ever cooked with Amarula? That is my FAV!!! My DH "invented" a drink that I call "Mommy Chocolate Milk" YUMMMYYYY!! I don't know exactly how he makes it but it has milk and coffee and choc syrup in with the Amarula and puts it all in a shaker with ice! MMMMMMM!!
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post #25 of 46
Thanks, Narie. I just printed it out to use with the other Orange Buttermilk cake. This recipe the alcohol will cook out of because the filling is cooked so no worries here. icon_smile.gif
Lea
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post #26 of 46
Hi Michelle......I have not heard of Amarula. I do know what Amaretto is and I use it in cooking as well. It too makes a wonderfully delicious drink, very much like the one you are talking about. What is Amarula?
Not being much of a drinker I am more familiar with the liquors that are commonly used in cooking. A nice drink now and then is good though. icon_smile.gif
Lea
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post #27 of 46
Amarula is yummy. It is a Bailey's like liqueur made from the Amarula fruit which to me is sort of Guava like.

And most cooking liqueurs contain less alcohol than Vanilla ( or other) extract. Vanilla is 70 proof. Good vanilla is 80 proof. If you'd use vanilla, yu can use booze. icon_wink.gif
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post #28 of 46
K have any of you ever had tiramisu? That delightful italian dessert made with lady fingers, coffee syrup and gran marnier flavored zabaglione (fancy word for italian style pastry cream). Here is a link to the recipe for tiramisu, you could use the filling recipe on there for your filling. And yes it takes quite a bit of liquor (6 oz) but the alcohol is cooked out of it when you are making your zabaglione. I put strawberries in the leftovers, and it was very good. It has a distinctive orange floral aroma and flavor.
The recipes on this site use weight instead of volume for the ingredients. so I would go n get a scale from the local wallymart. (I got a really nice digital one for like 30 bucks there). They have the regular ones for like 10 and under.
here's the link to the recipe.
http://pastrychef.com/htmlpages/recipes/tiramisu.html
One more thing, I can't find mascarpone cheese round here to save my life so I subbed ricotta (blended til smooth) for the mascarpone. You could also sub it with drained plain yoghurt or blend cottage cheese till smooth.
Beings this recipe is based on weight halving it would be quite easy.
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post #29 of 46
txkat, What do you mean by this?
Quote:
Quote:

I would also set the filling with 2 sheets of softened gelatin so it doesn't make the sides of the cake bulge.

I have never used unflavored gelatin. This filling is something I AM going to try. I've heard Godiva choc liquer is the best. Other opinions?

I may stock up in one trip to the liquor store, I only use it for baking -so far.... I found out this morning my mil might be getting out of rehab (she had knee replacement) this Thursday. I thought she'd be there another couple of weeks. She's coming to stay with us until she can go home. I'm not sure I'm ready for this..... She's a dear and it'll be okay, but I am really feeling overwhelmed suddenly. Oh well... pray for me please.
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #30 of 46
In pastry work, we set a lot of mousses, creams etc..with just a touch of gelatin. It helps stabilize it for molding.

http://www.gourmetsleuth.com/pDetail.asp?p=312

Here is a link to the type of gelatin sheets most pastry chefs use. We use them because they are fast and have no risk of grainy gelatin clumps.

You can use know unflavored gelatin form the store, at a rate of about 1/2t.per gelatin sheet. Just make sure you soften it first, and add it to the curd mixture while it is still hot.

This little trick will allow your cakes to sit out much longer at room temperature without filling ooze.

If you are making a trip to the liquor store for baking supplies, I would suggest the following as a good starter kit.

Grand Marnier or Grand Gala ( Grand Gala is cheaper, and I actually prefer it for some things)

Amaretto

Kaluha or Tia Maria ( I prefer Tia Maria. Kaluha tastes muddy to me)

these are the most versatile liquors. Then, let your imagination run wild.

I use a lot of chambord ( raspberry), godiva ( chocolate), and buckets of cointreau ( seville orange). My current favorite is Alize, which is passionfruit.

An abosolutely wonderful new product is a vanilla infused cognac by the people who make Grand Marnier. I use it in Vanilla Cognac cake which is my absolute favorite yellow cake.


Don't overspend all at once. Pick one or two that you know you'll use and go from there.

Our prayers are with you having MIL with you. maybe you could teach her to ice cupcakes and keep her busy


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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
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Cake or Death?......Cake Please!
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