Dreamsicle Cake Recipes

Steps:

• Preheat the oven to 350˚ F. Prepare the cake mix as directed for a 9-by-13-inch cake; bake as directed. Let cool slightly in the pan, then remove to a rack to cool completely.
• Transfer the cake to a baking sheet lined with parchment and carefully cut into 2 layers. Keeping the cakes stacked, trim a 3/4-inch strip from each long side. Reserve the trimmings (you'll have 4 strips).
• Cut off the carton from the sherbet and slice the block of sherbet lengthwise into thirds. Arrange on the bottom layer of the cake. Let soften slightly, then smooth with an offset spatula.
• Use the 4 trimmed strips of cake to create a border all the way around the sherbet, breaking the pieces as needed. Cover with the top cake layer and freeze 1 hour.
• Cut a large chunk out of one of the top corners of the cake to look like a bite. Trim the other top corner to make it rounded. Press a few of the cake trimmings against the exposed sherbet in the bite.
• Using a paring knife, carve out 2 shallow channels in the cake as shown. Cover the top and sides of the cake with the frosting, making sure to cover the bite. Return the cake to the freezer.
• Make the fondant: Put the marshmallows and water in a microwave-safe bowl; microwave, stirring occasionally, until melted and smooth. Tint orange with red and yellow food coloring. Transfer the mixture to a stand mixer.
• Slowly beat all but 1/2 cup confectioners' sugar into the melted marshmallows (it will be stiff). Beat in the butter. Knead in some of the remaining sugar until rollable. Roll out on a confectioners' sugar-dusted surface until large enough to cover the entire cake.
• Carefully drape the fondant over the cake and smooth with your hands. Trim the excess, cutting around the bite. Press a thin strip of fondant along the bottom of the bite. Insert a wooden spatula for the stick.

Steps:

• Set out Cool Whip to thaw.
• Prepare cake mix according to directions for a 9x13 pan,.
• After the cake is done and you bring out of oven, poke holes throughout the cake with a fork.
• Prepare Orange jello with 1 cup of boiling water and pour over the cake.
• Allow to cool in pan for 30 minutes.
• In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1 cup milk.
• Stir in orange and vanilla extracts, mix well.
• Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.

Steps:

• Cake: Blend all ingredients& pour in 2 9" greased& floured pans.
• Bake at 350* for 20-25 minutes.
• When cool slice each layer to make 4 layers.
• Frosting: Combine sour cream& coconut,if used[I don't].
• In separate bowl mix sugar& orange juice til disolved.
• Combine with sour cream.
• Fold in Cool Whip.
• Spread between each layer& remaining on top.
• Refrigerate.

Steps:

• Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.
• Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you've used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.
• Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.

Steps:

• Mix gelatin mix with 1 cup boiling water till dissolved. Add 1 cup cold water plus 3 ice cubes and stir into the hot gelatin mix. Set aside 5 minutes to cool.
• Add the instant pudding to the gelatin mixture, stir for about 2 minutes and then let set for approximately 15 minutes to thicken. Fold in the mandarin oranges and Cool Whip.
• Refrigerate for approximately 30 minutes or can be frozen for a more ice cream like dessert.

Steps:

• Bake the cake as directed in a 9x13-inch pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 cup boiling water and 1 cup cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture. These instructions will make a single layered amazing cake that is delicious! NOTE: To get the layered look as in this particular picture make your cakes in well greased and floured pans-follow baking instructions. I then tip then out onto cooling rack and invert back onto a cookie sheet. Proceed to poke holes and do the jello thing and refrigerate (or put out on the cold enclosed back porch as we do). It is a little tricky to get the layers, but I love our pan lifters to help with this process.