Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. CAKE

  2. 2 orange cake mixes

  3. 8 eggs

  4. 2/3 c. vegetable oil

  5. 2-15 oz. cans mandarin oranges with juice

  6. FILLING

  7. 1 box vanilla instant pudding

  8. 1 can crushed pineapple (or mandarin oranges) with juice

  9. 1 tub whipped topping

  10. ICING

  11. Your favorite buttercream recipe

  12. DECORATIONS

  13. Gourmet jelly beans (kiwi green, tropical punch purple, tangerine orange)

  14. Black jelly beans (regular size)

  15. Candy corn and pumpkins

  16. Licorice wheels

  17. Pink and white licorice candies

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 350F. Grease and flour the sides and bottoms of one 6" and two 8" round cake pans. (Have some cupcake papers and pans ready for leftover batter.)

  2. Slightly smash the mandarin oranges in their juice. Blend all cake ingredients on low speed for 30 seconds; scrape bowl, then mix on medium speed for two minutes. Pour batter into cake pans. You will probably have more batter than you need. You can use this to bake some cupcakes for the kids to decorate.

  3. I recommend wrapping the sides of the cake pans with damp towel strips. To do this, use an old bath towel (or buy new terrycloth) and cut it into 4" wide strips. Fold the strips over to make them double thickness and 2" wide. Soak the cloth strips, then wring them out so that they are just slightly wetter than you would use to wash your face. Wrap the strips around the outside of the pans before baking. This will keep your cake moist and level.

  4. Bake for approximately 50 minutes. Cake is done when it pulls away from sides of pan.

  5. Cool 5-10 minutes in pans, then turn out onto waxed paper-covered cardboard circles. Enclose immediately in airtight plastic bags and place in freezer. (I double-bag my cakes.) Freezing locks in the moistness and makes the cakes easier to handle and frost. For the freshest, moistest, most delicious cake, do not freeze for more than 24 hours. (But keep frozen until ready to decorate.)

  6. Prepare filling by thoroughly blending all ingredients. Prepare buttercream icing using your favorite recipe. I used chocolate buttercream.

  7. Use filling between the layers. Stack the 8" layers evenly; place the 6" layer off-center and flush with the back. With all layers assembled, sculpt a path in the front by cutting away some of the 6" and upper 8" layers. Then generously ice with buttercream; this can be chocolate or orange flavor, or tinted vanilla.

  8. Use your arsenal of candies to create a mosaic design. Begin at the bottom and work your way to the top, just like building a wall. The buttercream is your mortar and your creative imagination is your guide--or invite the kids to each take a section and then vote for the best candy mosaic--winner gets to place the Jack and Sally figurines. Mine was a wedding shower cake, but this design is also great for birthdays or Halloween parties. Enjoy!"

Comments

882,796
Send feedback