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The Singapore Esplanade has been lovingly nicknamed 'Durian' because of its resemblance to the spiky, pungent fruit.
More Facts
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Rub a cut white potato over your hands to rid your hands of onion odor.
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| Orange Buttercake with White Chocolate & Orange Peel Buttercream |
Added: 18th Aug, 2006 | Viewed 1453 times |  |  |
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| This is a gorgeous, huge wedding cake perfect for a Spring or Summer Wedding as the citrus flavours will compliment the season and occasion very well. It is a 2-tier cake that can be made to look glamorous in just minutes with fresh peach and cream coloured chinese rosebuds, some sugared citrus fruits or a generous arrangement of yellow and white frangipanis. |
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| Ingredients |
| For the 5 inch round Orange Buttercakes |
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250g butter
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1 cup sugar
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1 tsp vanilla extract
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3 tbsp freshly grated orange rind
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4 large eggs
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2 cups plain flour
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2 1/2 tsp baking powder | | For the 9 inch round Orange Buttercakes |
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500g butter
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2 cups sugar
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2 tsp vanilla extract
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6 tbsp freshly grated orange rind
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8 large eggs
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4 cups plain flour
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5 tsp baking powder | | For the White Chocolate & Orange Peel Buttercream |
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1 cup butter
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3 cups icing sugar
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250g white chocolate melts
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1/4 cup freshly grated orange rind
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1 tsp lemon essence |
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| To Make The 5 inch Round Orange Buttercakes |
Preheat the oven to 160oC [325oF]. Use an electric hand mixer to beat the butter, sugar and vanilla extract in a large bowl until light and fluffy. Add the eggs, two at a time, beating well. Sift the flour and baking powder over the butter mixture and add the orange rind. Mix with the beater until combined well. Line two 5 inch round cake tins with baking paper. Pour in the mixture and bake for 1 hour until evenly browned and cooked through. Test with a skewer. Remove from the oven and allow the cakes to cool in the tins. |
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| To Make The 9 inch Round Orange Buttercakes |
Preheat the oven to 160oC [325oF]. Use an electric hand mixer to beat the butter, sugar and vanilla extract in a large bowl until light and fluffy. Add the eggs, two at a time, beating well. Sift the flour and baking powder over the butter mixture and add the orange rind. Mix with the beater until combined well. Line two 9 inch round cake tins with baking paper. Pour in the mixture and bake for 1 hour 50 minutes until evenly browned and cooked through. Test with a skewer. Remove from the oven and allow the cakes to cool in the tins. |
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| To Make The White Chocolate & Orange Peel Buttercream |
Combine all ingredients for the buttercream in a large bowl and beat with an electric hand mixer for 5-6 minutes till the icing becomes smooth, glossy and fluffy. This quantity should be enought to ice all 4 cakes together, but if you are applying a thicker layer of icing, make 1 more quantity of the buttercream with the same procedure mentioned above. |
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| To Assemble & Ice The Cake |
Wait till the cakes are completely cooled before aeembling them. If the cakes are hot or warm, they will crumble. To make a 2 tall layered cake, use a serrated knife to level the cakes at the top. Place the large cake on a cake board or cake platter. Insert 4 dowel pieces [usually 1cm wide and 3.5 cm tall] in a square pattern on the top surface of the cake. Gently place the next large cake on top. Repeat with smaller cakes, using 3 dowel pieces arranged in a triangular fashion for smaller cake surfaces. To ice the cake, start at the top. It doesn't have to be smooth [buttercream usually doesn't give a smoothly iced surface], just use even and long sweeping motions to ice the cake.
Decorate with fresh frangipanis or roses. Other great decorating items for wedding cakes would be silver and golden cachous, wire and organza butterflies, sugared mini fruits, grosgrain ribbons and cake toppers. |
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