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A Clandestine Cake Club Cake Recipe for Easter Monday – Chocolate Orange Daisy Cake

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Chocolate Orange Daisy Cake

A Clandestine Cake Club Cake Recipe for Easter Monday

~ Chocolate Orange Daisy Cake ~

Chocolate Orange Daisy Cake with Mini Eggs and Flake Nest

As you all know from my post of yesterday, A Clandestine Cake Club meeting in SW France & CAKE for an Easter Weekend, I hosted the first Clandestine Cake Club meeting on Saturday the 7th April; we had a low turn out, due to last minute cancellations, but we did have very HIGH quality cakes and great company, and one of the cakes on the CCC table was my own Chocolate Orange Daisy Cake.  This was a last minute idea as my original idea for the Spring and Floral cake theme was to make a cake using my home-made crystallised violets and violet sugar. However, there was a mini disaster – my husband decided to cut the grass without telling me, and he cut all my violets at the same time!! I had the violet sugar but no violets to crystallise. Idea number two was to use a sugar-craft plaque that my mum had made for my birthday cake last year, a beautiful sugar-craft cameo of pansies and spring flowers, but I couldn’t find it……so, I decided to use some Dr Oetker wafer daisies – I have really taken to these lovely edible cake decorations lately and as you can see, they really add a spring feeling to my cake decorations.

Chocolate Orange Daisy Cake for Easter and the Spring Tea Time Table

This lovely spring time cake was a hit on the cake club evening, as well as for the Easter Sunday tea time table the next day; it is a fresh orange cake,  the recipe that I used here, Fresh Orange Layer Cake with Citrus Curd Buttercream, but instead of the citrus curd buttercream filling and icing, I used some delicious Cadbury Philadelphia Cream Cheese instead. I then decorated the cake with Cadbury flakes, to represent a nest, and filled the “nest” with Cadbury chocolate mini eggs and then added my Dr Oetker wafer daisies. I completed the picture by throwing a few pastel “Hundreds and Thousands” (also from Dr Oetker) on the side of the cake as well as on the top, just to add a spring blossom feel. The taste is light and with a real citrus zing, but then the rich chocolate cream cheese comes in the add a lovely mellow flavour to it all……NOT as rich as a Terry’s Chocolate Orange, but on the same taste scale!

Spring has sprung with a fresh orange cake, decorated with chocolate cream cheese and wafer daisies, as well as mini chocolate eggs and flake bars.

I will be able to share the other two cake recipes from the evening with you a little later, as my friends said they would be happy for me to post them on my blog, so look out for a Lemon Almond cake as well as a Hot Chocolate Easter Bonnet Cake in the future……in the meantime, I am sharing my basic orange cake recipe here, but don’t forget that I didn’t use the citrus curd buttercream in this particular cake, but Cadbury Philadelphia Cream Cheese instead, and you need to add some wafer daisies, mini chocolate eggs, flake bars and hundreds and thousands if you want to make an Easter Daisy Nest Cake as I did here. That’s it for now, I will be back later with a restaurant review and another lovely fish recipe, as well as my first barbecued chicken recipe of the season, have a wonderful Easter Monday bank holiday, Karen.

 

Spring has sprung with a fresh orange cake, decorated with chocolate cream cheese and wafer daisies, as well as mini chocolate eggs and flake bars.

 

Fresh Orange Cake with Citrus Buttercream

Print recipe
Fresh Orange Cake with Citrus Buttercream
Serves 8 to 10
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Region British
By author Karen S Burns-Booth
A beautiful light fresh orange cake with a tangy citrus curd buttercream filling and topping.

Ingredients

Cake

  • 4 large eggs, weighed in their shells
  • butter or soft margarine ~ same weight as the eggs
  • caster sugar ~ same weight as the eggs
  • self-rising flour~ same weight as the eggs
  • zest of 2 oranges
  • juice of 1 orange

buttercream

  • 4 ozs softened butter
  • 8 ozs sifted icing sugar
  • juice of 1 orange
  • 4 to 6 tablespoons St Clement's curd

decoration

  • jellied sweets such as oranges and lemons
  • hundreds and thousands

Note

  1. Alternative measurements:
  2. 4 eggs
  3. 8 ounces soft margarine or butter
  4. 8 ounces caster sugar
  5. 8 ounces SR flour

Directions

Step 1 The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; therefore, weigh the eggs first – if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour. If the eggs weigh 6 ounces, all the other ingredients will be 6 ounces – easy!
Step 2 Set oven Gas 4, 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 8” sandwich tins – cake tins.
Step 3 Cream margarine or butter together with the sugar, until light and fluffy, then add the grated orange zest.
Beat the eggs, and then add them to the mixture, gradually and beating well after each addition.
Sieve the flour and fold into the mixture with a metal spoon. Add orange juice to the cake mixture to loosen it, it should be soft dropping consistency.
Step 4 Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven.
Remove and allow to cool for 1-2 minutes.
Step 5 Remove from the tins and cool on wire racks, then sandwich the cakes together with the buttercream when cold, to avoid the buttercream melting. Spread the buttercream on the top of the cakes and decorate with jellied sweets and hundreds and thousands. Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea.
Step 6 To make the buttercream: Add the sifted icing sugar to the softened butter and mix well until thick and creamy; add the orange juice to make a softer buttercream and then add the citrus curd, spoon by spoon until desired consistency has been achieved. Use as above.

As this recipe uses chocolate and cream cheese together, again, I am also entering it in to Choclette’s April We Should Cocoa challenge:

 

And, this is obviosuly an Easter Tea Time Treat, so again, I am entering this into the April’s Easter challenge for Tea Time Treats too.

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Comments

  1. Choclette says

    This looks superb Karen, but I expect no less from you now – you have set a high bar! Glad you’re first CCC was a success, even if only a few turned up in the end. Something that will grow gives you something to look forward to. Those daisies are so lovely. I’ve used them before and like you, I’m quite a fan. Sadly, I didn’t get any in my Dr O surprise package, although I did get some other things I’m looking forward to using 😉

    Sorry to hear about the demise of your lovely violets, but thank you for entering this into WSC.

    Reply

    • Karen says

      Thanks Choclette! I know that the wafer daisies were out of stock when they sent you your little goodies package, but some supermarkets do special offers on them now and then, as they are a little pricey normally, and I bought mine for £1 for 2 packets recently in a BOGOF in Asda (when buying cake ingredients for the Most Marvellous Chocolate cake Off for Vanessa.) At least I have some violet sugar and syrup still….so all is not lost.

      Reply

  2. Janice says

    Gosh that bird was busy laying all those eggs! I don’t think you could have got another one on there. Lovely Easter Cakie, I’ve not used the daisies before, but they look fun on your cake.

    Reply

  4. Catherine says

    Hi Karen, your cake looks absolutely amazing!!! Well done on organising your first CCC meet, I’ve organised three so far, four people came to the first then 12 and 15 for the 2nd and 3rd meets 🙂 Hope you all had a good time and enjoyed all the cakes.
    PS. Love your blog x

    Reply

  5. bakingaddict says

    Shame about the violets but then we wouldn’t have been able to enjoy this treat so silver lining 🙂 I love using the wafer daisies – now that you mention a special offer must check where my nearest Asda is! You’ve excelled yourself in decorating the cake – it looks really pretty and perfect for spring and/or Easter.

    Reply

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