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Orange Cream Bites

Orange Cream Bites

These little bites are perfect for parties! Everyone will love the throwback to their childhood with the flavour of good ol’' fashioned orange pop. Make sure you taste test them along the way because they’'ll be gone in a flash!

YIELDS

6 dozen

PREP TIME

60 minutes

COOK TIME

40 minutes

INGREDIENTS

What you need for the cake

  • 3½ cups (437 g) all purpose flour + ½ cup (64 g) cornstarch or 4 cups (500 g) cake flour
  • 2 tsp (10 g) baking powder
  • 1½ tsp (8 g) baking soda
  • 1 tsp (6 g) salt
  • 1 cup (227 g) butter
  • 2 cups (400 g) Redpath® Granulated Sugar
  • 2 tsp (10 ml) vanilla
  • 4 eggs
  • 2 cups (500 ml) orange pop/soda (no bubbles, made flat by stirring with a spoon)

What you need for the frosting

  • 1 ½ cups (240 g) butter, softened
  • 4 cups (400 g) Redpath ® Icing Sugar
  • 1 tbsp (15 ml) heavy cream
  • 1 tsp (5 ml) vanilla extract
  • orange food colouring (approximately 8 drops)
  • orange sprinkles, for garnish

INSTRUCTIONS

1. Heat oven to 350°F (176°C). Grease two 9" (23 cm) or three 8" (20 cm) cake pans with butter and lightly dust with some flour.

2. In a medium bowl, sift together the flour and cornstarch (or cake flour), baking powder, baking soda, and salt. Set aside.

3. In a large bowl using an electric mixer, beat the sugar and butter until light and fluffy.

4. Beat the eggs into the sugar mixture, one at a time, scraping down the bowl after each addition. Beat in the vanilla.

5. Add the Orange pop and beat in until combined.

6. Add the dry ingredients to the wet, mixing until it is just incorporated, making sure not to overmix it.

7. Distribute the batter between the prepared cake pans and lightly tap on the counter a couple of times to rid the batter of any air bubbles. Bake for 35 to 40 minutes, until golden brown and a toothpick inserted into the cake comes out clean.

8. While cake is baking, prepare frosting.

9. In a medium-sized bowl, mix butter with ½ cup (125 g) icing sugar. Continue gradually adding icing sugar until all sugar is mixed in. Mix in cream and vanilla. Split frosting into two bowls equally. Colour one bowl of frosting with orange food colouring until bright orange.

10. Let cakes cool for 15 minutes in the pan, then carefully run a knife around the edges of the pan to loosen the cakes. Carefully remove from the pans and transfer to a wire rack to cool completely.

11. Crumble cakes when cool into rough crumbs.

12. Add orange frosting to crumbled cake until smooth and fully incorporated. Roll into 40 balls, 1" (2 cm) in diameter.

13. When ready to dip cake balls, microwave the frosting in ten-second intervals, stirring until frosting is liquid but very thick, similar to pancake batter. The frosting should coat the back of a spoon and run off slowly.

14. Dip each ball into frosting to coat and lift out with a fork, allowing extra frosting to drip off.

15. Slowly roll onto a parchment lined cookie sheet tray.

16. Decorate with orange sprinkles and refrigerate. When bites are chilled, place in small paper liners.

Cake balls plated and ready-to-eat.

CHEF'S TIP

  • If frosting begins to set while dipping cake balls, warm in 5 second intervals in a microwave to re-melt.