Laura’s Wedding Cake

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Categories: Semi Homemade and Doctored

Laura’s Wedding Cake

Naomi’s mom, Gaga, loves to take the family’s famous baked goods recipes and find ways to make them moister, faster, and easier. This creative use of Better Batter Yellow Cake Mix  was so good, her sister Laura requested it for her wedding cake and served it to all her guests- gluten free and non gluten free alike. Moist, spongy and exploding with orange flavor, this cake is extraordinary.

One box Better Batter Gluten Free Yellow Cake Mix

You will also need eggs/oil/or white bean puree as per the box instructions

You will also need the amount of liquid as per box instructions – use freshly squeezed orange juice instead of the water

1 tsp orange extract

Basic Orange Buttercream (recipe below)

 

Mix the yellow cake mix, as per box instructions, using the required eggs and oil or bean puree. Note for either the eggs/oil version OR the bean version substitute in orange juice for the water!

Bake as per box instructions into the shape you prefer, following the time on the box for the type of cake pan you are using.

Decorate with Orange Buttercream (below)

 

Basic Orange Buttercream

12 ounces salted butter or df margarine, softened to room temp

1 pound confectioner’s sugar (use a high quality version!)

1/4 tsp vanilla extract

1/4 tsp orange extract

zest of one fresh orange.

Optional liquid to thin icing (orange juice, milk, water)

Beat butter on high speed of your electric mixer for 2 to 3 minutes. Turn speed to low and add confectioner’s sugar. Stir on low for about 5 minutes or until icing is smooth. Add extracts and orange zest and stir until combined. Beat on high for about 3 minutes. Use immediately. To thin, use fresh orange juice, water, or milk a tablespoon at a time, beating at least a minute between additions, until desired thickness is reached.

 

 

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