To make the icing, simply add enough orange juice to the icing sugar to make a spreadable icing. When the cakes are cold, use a serrated bread knife to split each one in two halves. Spread with a ...

Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire. Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges.

For the Cake Layers: To Fill and Frost this Cake: *See the recipe card for precise quantities. Cut 2 oranges and 1 lemon in half then cut each half into thin half-moon slices. Dump them into a ...

Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely. For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy.

It keeps the cake incredibly tender and moist. You can definitely use regular full-fat plain yogurt instead of Greek yogurt, but since its moisture content is higher than that of Greek yogurt, I would ...

Fall is officially here, and you know what that means—it’s time to cozy up in the kitchen with the ultimate seasonal fruit: ...

Fluffy, moist, and sweet—there’s nothing like digging your fork into a slice of cake. And while this classic treat is usually ...

Want to make your lemon cake way more citrusy, fruity, and delicious? Just add a fresh touch to both the cake and frosting ...

To make the cake, put the eggs and sugar in a large bowl and whisk for around 5 minutes or until very light and fluffy. Add the olive oil, orange zest and juice and briefly mix in before adding ...

Mimosas have a simple recipe: one part champagne, one part orange juice. Soon, though, the tipple may be even less affordable—and not because sparkling wine is ever more expensive. Concentrate ...

Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the ...

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