Mimosa Cake!

We have absolutely LOVED getting to know so many creatives through Instagram. That's where we met Brandi (@tweedledeeaz - Tweedle Dee Designs) and have been so blown away by her baking skills and photography! We asked her to share a recipe with us, and boy did she deliver. So here you have it! Brandi's Mimosa Cake recipe! I'm just gonna leave this here so I can go make it for myself...enjoy!!

I love brunch, especially if there’s dessert, and what’s brunch without a Mimosa or a Mimosa Cake! This cake is super yummy and the little mini cakes would be so cute if you’re hosting a brunch at home for the girls. Or you can always just have a little cake for breakfast; I mean come on, cake for breakfast #cakelife.

Mimosa Cake - Orange Olive Oil Cake with Almond Champagne Buttercream

Makes Four Mini Cakes or Two 8” Round Cakes

Ingredients

For the Cake

3 ½ cups All Purpose Flour, sifted

2 cups Sugar

2 ½ teaspoons Baking Powder

1 teaspoon Baking Soda

1 teaspoon Salt

4 Eggs

1 cup Olive Oil

1 cup Orange Juice

2 teaspoons Vanilla Extract

Zest of one medium orange

For the Buttercream

1 ½ cups Butter, room temperature

4 ½ cups Powdered Sugar

3 tablespoons Champagne

1 teaspoon Almond Extract

Pink food coloring

Directions

1.     Preheat oven to 350 degrees and prepare your baking pans. I use the pan release recipe from i am Baker.

2.     In a mixing bowl sift together dry ingredients.

3.     Add wet ingredients to your dry mixture (you should alternate between wet and dry ingredients, but I rarely do this, it’ll be okay if you don’t).

4.     Start mixing ingredients on low speed, you don’t want your flour mixture to try and escape. Then increase to medium until ingredients are incorporated.

5.     Scrap down your bowl and mix in the orange zest.

6.     Divide your batter evenly between your baking pans.

7.     Bake cakes at 350 degrees for 28 to 35 minutes, or until you can insert a tooth pick and it comes out clean.

8.     Let cakes cool completely.

While the cakes are cooling make the buttercream.

1.     Combine butter and 3 cups of the confectioner's sugar in your mixing bowl, mix on medium speed until just combined.

2.     Add the remaining confectioner's sugar, champagne and almond extract, and mix on medium speed until just combined. You’re going for a nice spreadable consistency.  You can adjust the consistency by adding a tablespoon of champagne or powdered sugar at a time.

3.     Mix in a small amount of pink food coloring for a light pink color. You can also make a little bit of light orange and a darker pink buttercream with about ½ cup of buttercream to make a cool watercolor effect on your cake.

4.      Yay!!! It’s time to assemble your cakes.

Assembly

1.     For the mini cakes I used about a 4 inch circle cookie cutter and cut out the 8 circles (I made a ½ sheet cake sized cake, it’s easier to make the cut outs).  This is also a good time to munch on the cake scraps.  Hey, you have to make sure it tastes good.

2.     Add an even layer of buttercream between the layers, dirty ice (crumb coat) and let sit in the fridge for about 15-20 minutes before the final frosting. 

3.     Frost your little cake babies with the light pink buttercream, then add dabs of orange and the darker pink buttercream and smooth with an icing spatula, you’ll get a cool watercolor effect.

4.     Don’t worry if it’s not perfect, it’s cake and tastes amazing.

5.     Decorate with fondant oranges, sprinkles or whatever you like.  Those edible flowers you can find at Whole Foods are also fun.

 **If you’re making a regular sized round cake follow the same directions above, just don’t use the cookie cutter. You will also need to level your cakes so you have nice even layer.**

Omg...#drooling. Thank you so much, Brandi!! Can't wait to make these for our next girls' brunch!!

 

Love & MIMOSA CAKE

Jen & Cort