Ingredients
- Ingredients:
- For the cake~
- 4 eggs
- 2 cups sugar
- 1 tsp vanilla
- 1 cup canola or vegetable oil
- 3 cups flour
- 1 ½ cups Fanta orange soda
- 1½ tsp baking soda
- For the cream cheese frosting~
- 16 ounces cream cheese(softened at room temp)
- 10 tbsp salted butter
- 1 tsp vanilla
- 3- 4 cups confectioner's sugar
- 3-4 tbsp milk
- For the vanilla buttercream rose~
- 1 stick salted butter, softened
- ½ tsp vanilla extract
- 4 cups confectioner's powdered sugar (should be more stiff to hold rose shape)
- 2-3 tbsp milk
- orange gel coloring
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
For the cake~
Preheat the oven to 375°F. Butter and flour two 9inch round cake pans.
In a large stand mixer bowl, beat, on medium-high, eggs, sugar, vanilla and oil until pale yellow and fluffy.
Add in flour and Fanta to the batter. Mix for another minute. Stir in baking soda, beat until incorporated.
Bake at 375°F for 10 minutes.
Reduce oven heat to 350°F and bake for a remaining 18-25 minutes.
Step 2
For the cream cheese frosting~
Beat the cream cheese and butter until light, fluffy.
Beat in vanilla
Gradually add the confectioner's sugar by cupfuls, beating well after each addition
Add milk by enough spoonfuls and continue beating for desired consistency and flavor.
For buttercream flower~
Do the same as for the cream cheese frosting, omitting the ingredient of cream cheese, beating up to 4 cups sugar in.
Add gel color to desired amount and shade. Using Wilton tip 125, work from the middle in opposite circular motions.
Step 3
For frosting the cake~
After cakes are thoroughly cooled, place one layer flat side up on a flat cake pan or stand. Spread 2/3 cup of the frosting evenly over the top. Place second layer on this and use remaining frosting for top and sides.
(Cake recipe adapted from Food.com)
For the flower tutorial I found Rachel Dyer's buttercream ruffle rose the best)
Notes~If you desire to crumb coat (i.e.. adding a thin layer first before fully covering), double the amount of frosting.
For moistness and more flavor, evenly drizzle the cakes with a few spoons of Fanta before icing.
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