Berry Italian Chantilly Cream Cake

10157217_752897651407793_727368126776623279_n

 

It was recently my Mom’s 65th Birthday, so here is what I came up with…….

Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans and set aside.

CAKE

4 cups cake flour (not all-purpose flour)

1 Tbsp plus 1 tsp Baking powder

3/4 tsp salt

1 cup Butter, room temperature

2 cups sugar

1-1/3 cup milk, room temperature

2 tsp pure vanilla

1/2 cup Grand Marnier

8 large egg whites, room temperature

Sift the cake flour, baking powder and salt together in a bowl and set aside.

In bowl of mixer place butter and beat on medium until butter is light in color and creamy, about 4 minutes.

Slowly add the sugar and continue to beat until completely combined and very light in color.

In a measuring cup combine milk, vanilla and grand marnier.

Add flour mixture to mixing bowl in thirds alternating with 2 equal parts of milk mixture. Mixing after each addition just until smooth.

With clean beater, beat the egg whites until soft peaks form.

Stir about 1/4 of egg whites into batter and then gently fold in the rest of the egg whites with a rubber spatula.

Divide batter evenly between three already greased and floured 9 inch round pans.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in the center comes out clean.

Remove from oven when baked and place on cooling racks still in pans. Let cool for 10 minutes.

Turn out of pans onto cooling racks and let cool completely.

 

BERRIES

In a bowl…

1 cup fresh strawberries, sliced

1 cup fresh raspberries

1 cup fresh blackberries

3 ounces grand marnier

1/4 cup of orange juice

Let marinate for about 30 minutes

 

CHANTILLY CREAM/FROSTING

2- 8 ounce blocks Cream Cheese, room temperature

2- 8 ounce tubs Mascarpone cheese

1 Tbsp vanilla

1 tsp orange extract

2 cups powdered sugar

2 cups heavy whipping cream

Place your bowl and whisk attachment in the fridge/freezer for at least 30 minutes

In cold bowl place cream cheese and mascarpone. Whisk until fluffy.

Add vanilla, orange extract and powdered sugar. Whisk until completely combined.

With mixer on low slowly add Whipping cream. Whisk until stiff peaks.

 

TOPPING

1/2 cup fresh strawberries sliced

1/2 cup fresh raspberries

1/2 cup fresh blackberries

mix in a small bowl to place on top of your finished cake. 🙂

 

ASSEMBLY

Place on layer of cake on cake board. Fill with chantilly cream and then add 1/2 of marinated berries on top of cream.

Place 2nd layer of cake on top and fill with chantilly cream and the rest of your marinated berries.

Add third layer of cake.

Frost and decorate with chantilly cream

Top with fresh berries

ENJOY:)

 

 

Mad Housewife Sangria

1512303_745958135435078_1845534257_n

 

In a large pitcher place..

1 chilled bottle mad housewife Chardonnay

1/4 cup sugar

1/2 cup peach schnapps

1 orange cut into slices

2 fresh peaches, peeled and sliced or one bag of frozen peach slices

1 mango peeled and sliced

6-8 strawberries sliced

Ginger ale to splash on top when serving

Stir everything together in a pitcher except the ginger ale. Let sit in fridge for at least 4 hours, overnight is best.

Serve in large glass full of ice and splash ginger ale on top. Garnish with a orange slice and a strawberry slice! ENJOY 🙂

 

 

 

Orange Creamsicle Cake

1901225_727797633917795_603705139_n

 

Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans and set aside

VANILLA CAKE

2-1/2 cups flour

2 cups sugar

1 cup vanilla creamer or milk

3/4 cup veggie oil

4 eggs, room temperature

2-1/4 tsp baking powder

1 tsp vanilla

1 small box orange jello

3/4 cup boiling water

1/2 cup cold water

In the bowl of mixer beat sugar and eggs till thickens slightly. Add flour, creamer (milk), oil, baking powder and vanilla. Beat until batter is smooth and creamy about 1 minute. Pour batter into prepared pans and bake at 350 degrees for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool in pans on racks 10 minutes then turn out of pans on to racks and let cool completely .

Place 1 cake aside until ready to stack. Level the other 2 cakes once completely cooled, place them on a parchment paper lined cookie sheet. Place jello mix into a heat safe bowl. Bring water to a boil and add to jello. Stir until dissolved and then add cold water. Let jello cool about 15 minutes and pour over tops of the two cakes on the cookie sheet. Place in the fridge for about 4 hours to set.

ORANGE CREAM FILLING

1 small package Vanilla instant pudding mix

1 small package orange Jello

1 cup cold milk

1 tub cool whip

2 tsp vanilla

Place pudding mix and orange jello powder in a bowl add milk and vanilla and whisk by hand till thickened. Gently fold in cool whip let set in fridge for at least an hour or 2.

VANILLA WHIPPED CREAM FROSTING

1-8 ounce block of cream cheese, softened to room temperature

2 tsp vanilla

1/2 cup powdered sugar

2 cups Heavy whipping cream

In mixer bowl using whisk attachment add cream cheese, vanilla and powdered sugar. Whisk until creamy. Slowly add qhipping cream and beat until stiff peaks form.

ORANGE FROSTING

1 small package vanilla instant pudding

1 small package orange jello

1/2 milk

1/2 cup heavy cream

Place all in bowl of mixer and blend with whisk attachment until thickens to frosting consistency.

ASSEMBLY

Place one orange jello ribboned layer of cake on board. Top with orange cream filling. Place the vanilla cake that you placed aside on top and then top with remaining orange cream filling. Place last orange jello ribboned cake on top. Frost with Vanilla Whipped Cream Frosting. Decorate with orange frosting.

ENJOY!! 🙂