Posts Tagged ‘MasterChef’

As some of you may know, I had the opportunity to go to California this year and try out for MasterChef. Though I did not make it onto the show, I did make the Top 100 home cooks in the country. I am pretty proud of that accomplishment!

MasterChef just celebrated it’s 100th episode! How exciting! So, to celebrate this momentous occasion, the Top 14 home cooks were given the challenge to create a birthday cake worthy of the MasterChef kitchen. Each cook had a different point of view and, sadly, two cooks went home. Christina Tosi’s birthday cake was absolutely beautiful! It was her bakery’s version of a funfetti cake. It looked moist and delicious!

After the episode, I was inspired to create my own version of birthday cake. It was my father-in-law’s birthday on July 3rd, and we were all going to celebrate Independence Day and his birthday on the 4th of July. I asked him what he wanted and all he said was Vanilla. I asked him if a creamy orange sounded good to him. He said YES! So, the dreamsicle cake came into my mind and onto the cake plate. It is creamy with a delicious citrus flavor. There is orange zest, juice, and even a little Orange essential oil. There’s a whole vanilla bean, butter, and cream cheese. It’s everything you look for when you think dreamsicle, except it isn’t frozen. I hope you enjoy making this cake for your loved ones!


Dreamsicle Cake Sponge:

4 cups of Cake Flour
1 1/2 tsp of kosher salt
2/3 c grapeseed oil
3 tsp baking powder
4 tsp vanilla
1 c buttermilk
1/2 vanilla bean, just the caviar
2 1/2 c granulated sugar
2/3 c shortening (butter flavored)
1 stick of butter, room temperature
6 TBSP brown sugar
6 eggs
1 orange, zest plus 2 TBSP of juice
3 drops of Young Living Orange Essential Oil (optional)

  • Preheat oven to 350°
  • Rub three 9″ round baking pans with shortening and then flour the pans
  • In a separate bowl, combine the flour, baking powder, and salt. Set aside.
  • In another bowl, combine the buttermilk, vanilla, vanilla caviar, orange juice, zest, and orange oil. Whisk together. Set aside.
  • Using a stand mixer on medium-high, beat granulated sugar, shortening, butter, and light brown sugar until light and fluffy, about 4 minutes.
  • Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. This is important. If you add the eggs at one time, it won’t incorporate the way they should.
  • Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, about 4 minutes.
  • With mixer on low, add buttermilk mixture until incorporated.
  • Slowly add the dry mixture, scraping the bowl as needed. Do not overmix or you will end up with a dry cake.
  • Add an even amount of batter to each pan, smooth the tops of each one, and gently drop each pan on the top of your counter to get rid of air bubbles.
  • Bake for 35 minutes or until a toothpick comes out clean. The edges should have some elasticity to them and the middle should no longer jiggle.
  • Allow cakes to cool on a wire rack.


Orange-Cream Frosting

2 stick of butter, room temperature
16 oz (2 blocks) of cream cheese, room temperature
1/2 cup of shortening
4 TBSP light corn syrup
2 1/2 cups of powdered sugar
TSP kosher salt
2 TBSP vanilla
1/2 vanilla bean, caviar
1/2 orange, zest and juice
1/2 tsp baking powder

  • In a stand mixer, with the paddle attachment, combine the butter, shortening, and cream cheese. Beat on medium-high until smooth. 2-3 minutes. Scrape down sides of the bowl.
  • In a small bowl, combine the corn syrup, orange juice, zest, vanilla bean, and vanilla. With the mixer still on medium-high, slowly stream this mixture into the mixer bowl until silky and glossy. Scrape down sides.
  • With mixer on low, slowly add the powdered sugar, salt, and baking soda. Once combined, raise the speed to medium-high and mix until fluffy and smooth, about 4 minutes.

Cake Soak:

1/4 c whole milk
1 TBSP vanilla
2 TBSP orange juice

  • Whisk these together and brush on each cake layer as you assemble the cake.


  • Trim each layer of cake to get rid of the golden brown skin. This will allow you to brush the soak on each layer and add some moisture and extra citrus flavor.
  • Add a layer of frosting between each cake layer. You can add some Orange food coloring to make your Dreamsicle cake pop. Frost the rest of your cake. Decorate as you wish.
  • Serve!

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