Tangerine Ombre Cake

Name: Tangerine Ombre Cake
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 473 milliliters butter, softened; 4 eggs; 1 box (4-serving size) orange-flavored gelatin; 16 servings Orange gel food color; 177 milliliters fresh tangerine or orange juice; 3 liters powdered sugar; 1 Tbsp vanilla; 79 milliliters vegetable oil; 1 box Betty Crocker® SuperMoist® white cake mix

You can never have too many dessert recipes, so give Tangerine Ombre Cake a try. One serving contains 742 calories, 5g of protein, and 30g of fat. This recipe serves 16. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have orange juice, powdered sugar, vanilla, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.

Instructions

Heat oven to 350°F. Grease or spray four 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat all cake ingredients except food color on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spoon and spread 1 1/2 cups of the batter into 1 pan. Divide remaining batter evenly among 3 small bowls (about 1 1/2 cups each).

Ingredients you will need

Food Color

Spread

Equipment you will use

Baking Paper

Bowl

Oven

Frying Pan

Add different amounts of food color to each to make different shades of the same color. Stir each until color is well blended.

Ingredients you will need

Food Color

Pour 1 bowl of batter into each of 3 remaining pans. Baking 2 pans at a time, bake 22 to 26 minutes (refrigerate remaining pans until baking). Cool 5 minutes.

Equipment you will use

Oven

Bowl

Remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes.

Equipment you will use

Baking Paper

Wire Rack

In large bowl, beat butter and powdered sugar with spoon or electric mixer on low speed until blended. Stir in 3/4 cup tangerine juice and the vanilla. If frosting is too thick, beat in more juice, a few drops at a time. If too thin, beat in a small amount of powdered sugar.

Ingredients you will need

Tangerine Juice

Powdered Sugar

Frosting

Vanilla

Butter

Juice

Equipment you will use

Hand Mixer

Bowl

To assemble, place deepest color cake layer on cake plate.

Spread with 1/2 cup frosting. Stack layers from darkest to lightest, spreading 1/2 cup frosting between layers. Thinly spread top and side of cake with 1 1/2 cups frosting to seal in crumbs. Divide remaining frosting among 4 small bowls.

Ingredients you will need

Frosting

Spread

Equipment you will use

Bowl

Add different amounts of food color to each to make different shades of the same color to match cake layers.

Ingredients you will need

Food Color

To frost, place each color in individual resealable food-storage plastic bag.

Equipment you will use

Ziploc Bags

Cut 1/2 inch off 1 corner of each bag, and pipe each frosting on corresponding color cake layer. Pipe a dot of frosting and use back of table spoon to spread frosting horizontally around cake, with deepest color at bottom and working up to lighter colors; repeat around cake slightly overlapping dots of frosting. To frost top, use remaining frosting as desired. Store cake loosely covered in refrigerator.

Ingredients you will need

Frosting

Spread