Orange Flavored Filling And/or Icing?
Decorating By rharris524 Updated 13 Jun 2010 , 11:39am by rharris524
My DD wanted an orange cake. My plan was to do an orange flavored cake with CC icing but after the cake was baked, I tasted the scrap and it is barely orange flavored (I did a wasc variation). So now, I think that if I do some sort of orange filling it will be ok but I don't want a 'fake' orange flavor. Any ideas? I figure if all else fails that I'll just do orange BC but it's not really what i had in mind.
I haven't made the cake, but the icing on this recipe is really good!
http://cakecentral.com/recipes/1611/orange-creamsicle-cake-and-frosting
My orange cake is really "orangey" 
But like cheatize said the flavor develops over time. I use orange soda, orange sherbert, orange yogurt, and orange flavoring in my orange cake.
I don't have experience with orange cake, but i would suggest an orange curd for the filling. I've not made orange curd, but I do make a pineapple curd which is really yummy, there is no reason why oranges wouldn't work as well as lemon.
My DD wanted an orange cake. My plan was to do an orange flavored cake with CC icing but after the cake was baked, I tasted the scrap and it is barely orange flavored (I did a wasc variation). So now, I think that if I do some sort of orange filling it will be ok but I don't want a 'fake' orange flavor. Any ideas? I figure if all else fails that I'll just do orange BC but it's not really what i had in mind.
I have always made my orange buttercream by using the juice from a freshly squeezed orange and grating the rind of the orange into it also. This is definatley not a 'fake' flavour and tastes soooo nice. HTH 
For levels of oranginess(?)...alternate your orange layers with orange curd, and orange curd mixed with bettercreme or whipped cream then iced in vanilla buttercream (if you really gotta have it orange, add some zest in it if possible)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=398021
I would make a syrup using orange juice and zest. You could also make a glaze using juice and zest. The zest will give it that citrus punch that people respond to.
My orange cake is really "orangey"
But like cheatize said the flavor develops over time. I use orange soda, orange sherbert, orange yogurt, and orange flavoring in my orange cake.
I too use this in my orange cake and it is to die for!!! It is even better the second day
Try this Orange Filling
1 cup Sugar
1 cup Orange Juice
1/4 cup Cornstarch
1/2 teaspoon Salt
2 Tablespoons Butter
2 Tablespoons Orange Peel
2 Tablespoons Lemon Juice
Mix sugar, cornstarch & salt in a saucepan. Slowly stir in orange juice. Bring to a boil for 2-4 minutes. Remove from heat. Stir in butter and orange peel. Gradually add lemon juice. Stir until well mixed.
Cool completely before filling cake.
I don't have experience with orange cake, but i would suggest an orange curd for the filling. I've not made orange curd, but I do make a pineapple curd which is really yummy, there is no reason why oranges wouldn't work as well as lemon.
In the Cake Bible it says that orange juice is not sufficiently tart or acidic to make a really firm curd the same way lemons or limes do so that orange curd will always be a little bit looser and more liquid than lemon or lime curd. Just a thought if a looser filling would compromise the structural integrity of your cake.
I don't have experience with orange cake, but i would suggest an orange curd for the filling. I've not made orange curd, but I do make a pineapple curd which is really yummy, there is no reason why oranges wouldn't work as well as lemon.
In the Cake Bible it says that orange juice is not sufficiently tart or acidic to make a really firm curd the same way lemons or limes do so that orange curd will always be a little bit looser and more liquid than lemon or lime curd. Just a thought if a looser filling would compromise the structural integrity of your cake.
But, if spread thinly, can add just enough POW! without compromising the construction of the cake....
cake(split layer), curd, cake, mousse type filling, cake, curd, cake, all-over icing....or split the layers into thirds for cake, curd, cake, mousse, cake, buttercream, cake, mousse, cake, curd, cake, all-over icing.
even a smearing of marmalade would add some zing to it if not the curd.
Thanks everyone! I ended up making orange buttercream (with orange extract and orange juice) as my filling and vanilla buttercream for the icing. I'd probably have liked the orange curd idea had I seen it in time 
Maybe next time. The cake was very good adn definitely 'orange' though I think that I slightly overdid the extract in the buttercream trying to get the level of orange I wanted and it was a little alcoholy...no one else noticed it but I'm preggo and perhaps my taste buds are a bit hypersensitive. Anyhow, my daughter liked it and it was for her so I guess that is what matters
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