tag:blogger.com,1999:blog-2731653621954485934.post5055677967826843488..comments2023-05-20T02:29:22.632-05:00Comments on Bungalow Barbara: TWD: Perfect Party Cake, orange version. Happy Birthday USA!Bungalow Barbarahttp://www.blogger.com/profile/10944360825235091121noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-2731653621954485934.post-6355068833276430912009-07-14T23:23:05.522-05:002009-07-14T23:23:05.522-05:00I love my 6" pans already! I learned so much...I love my 6" pans already! I learned so much from this post, thank you for sharing all your little tidbits...wow, so much to file away in the knowledge department this week! Your cake is absolutely stunningly gorgeous, inside and out!Kaytehttp://www.grandmaskitchentable.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-75289246754564568202009-07-10T21:00:40.884-05:002009-07-10T21:00:40.884-05:00ButterYum, yes, I wish I had used the "dam&qu...ButterYum, yes, I wish I had used the "dam" technique!<br /><br />Melissa, the cake was still white but with tiny flecks of orange from the finely grated peel.Bungalow Barbarahttps://www.blogger.com/profile/10944360825235091121noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-51766373075813957842009-07-10T19:21:48.953-05:002009-07-10T19:21:48.953-05:00I REALLY wanted to do the orange flavour this time...I REALLY wanted to do the orange flavour this time, but I forgot to get oranges. Yours looks lovely! :) Did it tint the cake orange at all, or did it keep that lovely white colour?Melissahttps://www.blogger.com/profile/11700195293649887942noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-66559900477490741432009-07-08T18:44:17.625-05:002009-07-08T18:44:17.625-05:00Such a beautiful cake and a great blog - I will tr...Such a beautiful cake and a great blog - I will try Rosie's buttercream (just love the stuff). I learned the hard way about freezing buttercream as I did not reconstitute it and ended up throwing it away - what a waste. Thanks for the tip on beating it.Heatherhttps://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-37773028899038233142009-07-08T10:24:26.677-05:002009-07-08T10:24:26.677-05:00Cake looks great. Glad yours rose so nicely.
Lov...Cake looks great. Glad yours rose so nicely.<br /><br />Love the orange flavoring.TeaLadyhttps://www.blogger.com/profile/10816005881175031132noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-9014242413329786572009-07-08T09:04:01.458-05:002009-07-08T09:04:01.458-05:00Wonderful cake! Love your post, I always learned s...Wonderful cake! Love your post, I always learned so much from reading your blog. Great job!isabellehttp://eatmycakenow.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-49332710945313164802009-07-07T09:20:45.548-05:002009-07-07T09:20:45.548-05:00Lots of excellent baking hints here. Thanks! You...Lots of excellent baking hints here. Thanks! Your cake looks lovely. Well done.Hindyhttps://www.blogger.com/profile/06430517276944384625noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-9857885695500387242009-07-06T21:15:30.141-05:002009-07-06T21:15:30.141-05:00Your decorating is beautiful and the orange versio...Your decorating is beautiful and the orange version sounds so good!snicketmomhttps://www.blogger.com/profile/07487153057136367343noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-73874984561647352422009-07-06T10:52:33.971-05:002009-07-06T10:52:33.971-05:00What great tips. I weigh my flour, (and sugars) t...What great tips. I weigh my flour, (and sugars) too, and it's actually way easier than measuring them.<br /><br />The curd definitely sounds like it was a PITA. But I love curd, and curd with grand marnier? MMMMMMJenniferhttps://www.blogger.com/profile/05975916794760117696noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-61007406833158008002009-07-05T23:32:34.248-05:002009-07-05T23:32:34.248-05:00What a lovely looking cake, and great baking tips....What a lovely looking cake, and great baking tips. I agree with taking your time creaming the butter and sugar. I actually keep a stopwatch near my mixer and I am amazed at how long a minute is when staning over the mixer waiting to add the next egg. Great job recovering your filling to something you liked too.Carol Peterman/TableFarehttps://www.blogger.com/profile/15822009200064365281noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-68824361055123140802009-07-05T17:00:06.967-05:002009-07-05T17:00:06.967-05:00I love orange, nice change of flavor. I was always...I love orange, nice change of flavor. I was always shy of making cakes but the more you do the better and easier they get; I like the thought of adding Grand Marnier.<br /><br />If you go to flourchilds blog she is having an apron give a way.<br /><br />http://homebakedsweetness.blogspot.com/Fit Chickhttps://www.blogger.com/profile/02922695976705150323noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-44413006426190067752009-07-05T14:11:18.377-05:002009-07-05T14:11:18.377-05:00Thank you, everyone!
Steph, those are Magic Line ...Thank you, everyone!<br /><br />Steph, those are Magic Line pans. Heavy aluminum. I bought them on-line, can't remember exactly where anymore. I use the 6-inch ones a lot!<br /><br />Leslie, yes, I have tried stabilizing whipped cream with gelatin and it does help.Bungalow Barbarahttps://www.blogger.com/profile/10944360825235091121noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-63870640394478182632009-07-05T09:51:02.342-05:002009-07-05T09:51:02.342-05:00It looks wonderful, though it's too bad it was...It looks wonderful, though it's too bad it was a pain to make the curd.<br /><br />I totally agree about weights in recipes: I feel so much more confident when I can weigh my ingredients!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-12676930393136877082009-07-05T08:30:12.788-05:002009-07-05T08:30:12.788-05:00Great post, Barbara! I learned so much from your p...Great post, Barbara! I learned so much from your post. Your cake is beautiful, very creative way to use the candied orange zest! Have you tried stabilizing whipped cream with gelatin? I haven't but I have seen recipes for it before.Lesliehttps://www.blogger.com/profile/17185657147547217295noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-860534876351422009-07-05T07:23:47.789-05:002009-07-05T07:23:47.789-05:00I love how you took us through the entire process....I love how you took us through the entire process. A meringue cream cheese frosting is one of the best! It`s not as sweet and so much creamier. The cake slice bakers used that for their coconut cake so you could try that recipe. I've never tried that one before, but I think it got good reviews. I made an Swiss meringue version, but I sort of just dumped the butter and cream cheese in without knowing exact measurements.. it was more for fun so I can't remember how much of what ingredient I added. <br /><br />I was actually going to make the lemon curd from CI, but then decided not to after seeing all those eggs. Your cake strips are so creative! Btw, what kind of pans do you use?Stephhttps://www.blogger.com/profile/05497908859658953330noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-90791087541560846272009-07-05T06:23:31.683-05:002009-07-05T06:23:31.683-05:00What a gorgeous cake! The orange flavours would h...What a gorgeous cake! The orange flavours would have been devine.Cakelawhttps://www.blogger.com/profile/17205068748520541380noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-49022602695028506382009-07-05T06:00:39.551-05:002009-07-05T06:00:39.551-05:00PS - Nice job decorating the cake... nice sides an...PS - Nice job decorating the cake... nice sides and cute top!Patricia @ ButterYumhttps://www.blogger.com/profile/06497226806665401448noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-80519379635606199522009-07-05T05:58:27.305-05:002009-07-05T05:58:27.305-05:00What an adorable 6" cake! Sorry you had so m...What an adorable 6" cake! Sorry you had so much trouble with the curd. It looks like you didn't pipe a dam of buttercream around the circumference of each layer before adding your curd - that would have helped to keep it from oozing out.<br /><br />I'd love to know if you experiment with a meringue/cream cheese combination to make a frosting. I've often wondered what Rose's buttercream might be like made with only half of the butter - haven't tried it yet, so I don't know how well it would hold up. Just thinking out loud here. Happy 4th!!Patricia @ ButterYumhttps://www.blogger.com/profile/06497226806665401448noreply@blogger.com