Orange Marmalade Coconut Pecan Crm Cheese Frosting Recipes

Steps:

• 1. To a medium size bowl add butter and softened cream cheese. Beat till creamy and smooth
• 2. Add orange extract and orange Marmalade and beat till blended.
• 3. Then add unsweetened coconut, & chopped nuts, blend to mix, and mixture is too stiff, add enough whipping cream a tablespoon at a time till desired spreading consistency is reached.
• 4. Frost Cake
• 5. Add garnish of your choice slice and serve.

Steps:

• Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
• Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
• Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

Steps:

• Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

Steps:

• Set oven to 350°Fs (second-lowest rack).
• Line 12 regular-size muffin tins with paper liners.
• In a large bowl combine flour with sugar, baking powder and salt.
• In another bowl beat eggs with milk, oil and orange extract until well combined.
• Mix in marmalade until combined.
• Using a wooden spoon stir the dry ingredients into the marmalade mixture until just combined.
• Divide the mixture between each muffin tin.
• Bake for about 18 minutes or until muffins test done.
• Cool completely.
• For the frosting; in a bowl beat the cream cheese with marmalade until fluffy; add in confectioners sugar and beat until smooth (adding in more if needed to achieve desired consistency).
• Spread over cooled muffins.
• Store in refrigerator.

Steps:

• 1. Preheat oven to 300 Degrees F. Have patience, this is going to take a while to create perfection, it will be worth all of your efforts. This is the 30 cup bundt pan that I used. In case you are wondering The pan was ordered from Fantes.com. The place to order the pan is www.fantes.com, it is a huge store located in Phidelphia all FOOD/COOKING RELATED ITEMS. Click on Bundt pans, then go near the bottom, and you will find the 30 cup capacity one. All the pans list the capacity, but the one near the bottom is the one I used for this recipe. Good Luck, shipment is very fast. I ordered on Monday, & had my pan by Thursday.
• 2. In your large mixing bowl, add the softened butter, and beat till it comes together & is very creamy.
• 3. Measure out sugar into a medium size bowl, then add the orange gelatin and stir TO blend.
• 4. Gradually add sugar mixture to softened butter, and continue to beat till nice and creamy, and no granules remain, about 12 minutes.
• 5. Add yolks one at a time, beating well after each addition.
• 6. Measure out flour into a sifter and sift into another bowl at least 2 times. This will lighten the cake batter.
• 7. Gradually begin to add flour to the creamed mixture, but alternate with the whipping cream. I showed 1 unit in the pix but I used 2 cups.
• 8. Add orange zest.
• 9. Add orange extract and continue beating to blend.
• 10. Combine chopped pecans with unsweetened coconut and add to cake batter. Beat till blended.
• 11. At this point I had to switch to a much larger bowls and you may need to also. I finished the cake by hand using a spatula, or you can use a large spoon.
• 12. After switching to a larger bowl, add the drained raisins, and then blend together in the mixing bowl.
• 13. Now with a clean beater, beat the egg whites till they form stiff peaks, if it is a rainy day the peaks will not get too stiff.
• 14. Add beaten egg whites to bowl, and gently FOLD egg whites into cake batter,by going from top to bottom all the while slowly turning the bowl. THE PURPOSE OF THE BEATEN EGG WHITE IS TO INCORPORATE AIR INTO THE CAKE BATTER TO MAKE IT LIGHTER.
• 15. Spray cake pan with Bakers Joy or use soften butter & dust with flour, shake out any excess flour. Make sure all the sides, bottom and the tube are coated.
• 16. Pour Cake batter evenly into cake pan and smooth out top of cake with a spatula or back of a spoon. You should have at least 2 inches of space in pan to allow for cake to rise during baking.
• 17. Place cake in preheated 300 degree F. oven, and bake for 2 hours and 5 minutes, or till tooth pick or dry strand of spaghetti inserted into middle of cake comes out clean. DO NOT OPEN OVEN DOOR DURING THE FIRST HOUR OR SO OF BAKING. IF USING 2 BUNDT PANS CHECK AFTER THE FIRST HOUR AND 15 MINUTES.
• 18. When cake is done, remove from oven & allow to sit at least 15 minutes, till cake pulls away from the walls of the cake pan.Note the depth of the cake batter in Step #16, when compared to Step #18, & how much the cake rose during baking.
• 19. Place a large platter over top of cake pan and invert onto platter.
• 20. LET CAKE COOL COMPLETELY BEFORE FROSTING. I left mine out over night and made frosting the next morning.
• 21. TO PREPARE FROSTING: Add butter & powdered sugar to a medium size bowl, & beat till smooth and creamy. Then add orange extract and orange marmalade and beat again till blended. Now add unsweetened coconut, & chopped nuts. If mixture is too stiff, add heavy whipping cream 1 tablespoon at a time, till desired spreading consistency is reached. Now you are ready to frost and garnish your cake if desired.This frosting is the ideal amount if frosting 2 cakes, otherwise save left overs for cupcakes or another day, or divide recipe in half refrigerate or freeze leftovers till needed.
• 22. Slice and serve to guest. Enjoy the compliments.

Steps:

• Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
• Gradually add powdered sugar, beating at low speed until blended.
• Beat at high speed until smooth; stir in pecans.

Steps:

• For Cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bowl. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.
• For Frosting:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread.
• Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake.
• Pipe frosting in 4 parallel lines atop cake, spacing evenly. Pipe 5 lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some of remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)

Steps:

• Place butter in bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, and salt and beat for 5 minutes.

Steps:

• In a medium bowl, combine the coconut, sugar, juices, and zest. Stir until well blended.
• Let stand for a few minutes until sugar is completely dissolved.
• Meanwhile, whip the whipping cream, When sugar is dissolved in the juice mixture, fold in the whipped cream.
• Spread between cake layers and on the top and sides. Refrigerate for an hour to chill and set. Store cake in refrigerator.