Recipe: Fiori di Sicilia Cake
The Evil Cake Genius grew up with Orange Cake. It wasn't until she opened her bakery in 1996, that she realized that her mom was making her Fiori di Sicilia flavored cake her whole life. This cake combines all the citrus loveliness into one light and airy flavor, and the addition of Orange Blossom Water to the Buttercream makes it taste like an Orange Creamsicle. You don't need to have an Italian Mother to love that!!
Design Inspiration
Our new Honeycomb pattern stencils are the perfect way to showcase this sunny flavor. Whether it bee a birthday or a baby shower, this cheery design by Brittanie Bakes screams for citrus! Now onto the recipe!
Weighing the ingredients is the best way to get accurate measurements. If you don’t already have one,
invest in a kitchen scale for best results.
For the Cake:
-20 oz. (1/4 bag) Evil Cake Genius Evil Cake Genius Universal Cake Mix
-13.3 oz. water (divided)
-1.2 oz. vegetable oil
-1 large egg
-the zest from 1/2 of an orange (only orange parts, no white pith)
-1/2 tsp. Orange Blossom Water
For the Filling:
-1 Sleeve Ready Made Lemon Filling (there will be lots left over, you can freeze it)
-2.1 oz. (1/4 cup + 1 TBS) Neutral Mousse Mix
-8.1 oz. (1 cup) heavy cream
For the Frosting:
-1 lb. Butter
-2 lbs. Powdered Sugar-2-4 TBS. Milk
-3/4-1 tsp. Orange Blossom Water to taste
For Pure White Buttercream, add:
2-3 TBS Wickedly White Powder Whitener
Directions: Cake
Combine 9 oz water, vegetable oil, egg, Orange Zest, Orange Blossom Oil and cake mix in a bowl.
Mix on low speed until ingredients come together, then on medium speed for 2 minutes. Reduce speed
to low, and add in 4.3 oz. water. Scrape down the sides of the bowl, and mix on low for 2 more
minutes. Pour into 2-7" round prepared pans (we use PME Release-A-Cake Spray, ‘cause the ECG doesn’t have time
for that Butter/Flour nonsense. Also, for Level tops, wrap the pans with Level Baking Belts.
Bake at 350 F until a toothpick inserted into the middle of the cake comes out clean (35-40 minutes).
Cool cakes in pans on wire racks for 10 minutes, then, turn out and cool completely.
Meanwhile, prepare fillings and frosting.
Mousse:
Combine Mousse Powder and cream. Whip on low with a whisk attachment
1 minute until powder is dissolved. Scrape down the bowl and whip on medium until peaks form
(2-3 minutes). DO NOT OVER WHIP Refrigerate until ready to fill the cake
Buttercream:
With a flat beater, whip butter and flavoring on medium low for 1 minute. Reduce speed to low, add
sugar until combined. TIP: Fill a pastry bag with a #804 Tip with the buttercream before adding any of
the milk. Use this extra stiff buttercream to make the dam around the cake to hold the filling to avoid
any bulges of filling on the finished frosted cake. Increase speed to Medium low and add milk until
buttercream is desired consistency.
If you are making Pure White Buttercream, sift the Wickedly white Powder in with the powdered sugar.
Assembling the cake:
Level the cooled cakes, and split the tiers horizontally to create 4 layers. Pipe a hard buttercream dam
around the outer edge of the bottom layer. Fill the cake with Lemon Filling, then top with the
second layer of cake. Pipe another dam, and fill that layer with Mousse. Top with the third
cake layer, and repeat the filling process with another layer of Lemon Filling. Chill the cake
thoroughly before frosting.
NOTES:
If you don't want to use the EGC Universal Cake Mix:
- You're seriously missing out
- Simply weigh your cake batter, and add the zest of 1/4 of an orange, and 2 drops of Orange Blossom Water to each pound of batter.
You can use 2-8" round pans, but it will produce shorter cake layers.
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