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"Orange Butter" Cake with Grand Marnier filling? - Page 3

post #31 of 46
Txkat........oh well I like Baileys so if it is anything like that then I'll have to get a bottle and see what all can be done with it. Thanks!! icon_biggrin.gif
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post #32 of 46
Bailey's is excellent in chocolate mousse for fillings. I make a Bailey's white chocolate pastry cream to fill cupcakes for adult parties.
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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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post #33 of 46
Thanks for the great info, Txkat! I have it all except this;

quote; "buckets of cointreau ( seville orange). My current favorite is Alize, which is passionfruit."

What is this? Buckets of cointreau? icon_confused.gif
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post #34 of 46
Cointreau is an orange liqueur, and I use a lot ie: buckets of it. It's yummy.

Try soaking your cakes with Cointreau/Vanilla Bean Syrup. It's fantabulous!!
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 !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #35 of 46
HAHA! OK, now I know what you are talking about. When you said "buckets" I thought maybe your were referring to some other kind of cointreau. I'll have to try the new kind you mentioned. Emeril uses Frangelica and Cointreau frequently. icon_smile.gif
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post #36 of 46
Sorry~had to go pick up sil. teekakes...I know you have walmart there. Check in their liquour aisle for Amarula. That is the place that we have been able to find it the cheapest. I haven't baked with it yet, as that is still really new to me but this thread is very intriguing. I know it tastes good and if you like Bailey's then you'll like this. We store it in the freezer. The label says "captivating and exotic, with the flavors of caramel,and hints of chocolate and vanilla."

I don't drink much but usually if I have one occasionally, this is it.
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Sweet Moments Cakery...because everyone deserves a Sweet Moment!
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post #37 of 46
Our walmarts and other stores down here can only sell beer and wine products. Harder than that you have to go to a liquor store and Spec's is my personal favorite because they always have what I am looking for and most usually they are the cheapest price too.
Anxious to try the Amarula! icon_smile.gif
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post #38 of 46
Thread Starter 
Wow! Thanks for everyone's help! I can't wait to see how this turns out. She wants the cake Monday, the 26th.
post #39 of 46
Quote:
Originally Posted by Sunflowerbagel

Wow! Thanks for everyone's help! I can't wait to see how this turns out. She wants the cake Monday, the 26th.



Please be sure and let us know what you decided to do for the cake and frosting. I for one will be anxious to hear the outcome and am sure others in this thread will too. Have fun making the cake! icon_smile.gif
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post #40 of 46
Okay, today I bought some Grand Marnier and Godiva liquer. Now I'm committed to trying both in the near future. Not sure just what I'll be making but if I'm gonna be stuck at home with my mil recouping here I'm gathering in some things to do. Like I don't already have enough things to get done. Ü
"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 #41 of 46
Quote:
Originally Posted by CarolAnn

Okay, today I bought some Grand Marnier and Godiva liquer. Now I'm committed to trying both in the near future. Not sure just what I'll be making but if I'm gonna be stuck at home with my mil recouping here I'm gathering in some things to do. Like I don't already have enough things to get done. Ü



CarolAnn.......I for one will be anxious to hear what you come up with and how you like it. Let us know! icon_smile.gif
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post #42 of 46
Thread Starter 
Okay - I have a situation. I started working on the filling and frosting yesterday, since she wanted the cake today... THEN I got a call and there was an emergency with the gal and she won't need the cake until NEXT Sunday. The frosting I made will keep fine, I'm just concerned with the filling. I've never made a filling like this. It's no problem making some more next week, but this filling is just SO TASTY that I hate to see it go to waste. Do you think it will stay in the fridge, sealed, for a week?

Here's the recipe:
1 1/4 cups fresh orange juice, divided
1/4 cup Grand Marnier
3/4 cup dried whole apricots (about 3 ounces)
3/4 cup sugar
2 1/2 tablespoons cornstarch
2 teaspoons salted sweet cream butter
2 1/2 tablespoons fresh lemon juice

Combine 3/4 cup orange juice and apricots in a non aluminum saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until apricots are tender. Spoon into a blender or food processor, and process until smooth.
Combine sugar and cornstarch in a saucepan. Gradually add remaining 1/2 cup orange juice & 1/4 cup Grand Marnier, stirring with a wire whisk until well-blended. Add the margarine; bring to a boil over medium heat, and cook 1 minute or until thickened, stirring constantly. Remove from heat; add apricot mixture and lemon juice. Pour into a bowl; cover and chill 4 hours.

------------

MAN! I don't even like apricots OR flavored liquor but this filling rocked. I just hate wasting it.

Any ideas on what I should do?
THANKS! icon_biggrin.gif
post #43 of 46
It looks like an apricot/orange curd, which keeps as long as butter would, or about 3 weeks in the fridge, sealed in an airtight container.
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 !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #44 of 46
Thread Starter 
Oh, THANK YOU, THANK YOU, THANK YOU! thumbs_up.gif I've never made a curd before (because the word always sounded weird to me). This is great news!!!
post #45 of 46
Thread Starter 
I finished the cake. Unfortunately, that curd didn't hold up. After a week, all I could taste was alcohol. It was overwhelming, so I had to make a new batch.

Thanks for the cake and filling recipe. I don't normally make scratch cakes and this one seemed drier than my normal recipes. I ended up adding orange flavoring to my regular buttercream for the frosting. Yummy. She loved the cake.

Thanks again!
LL
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