Menu
HOW TO CAKE IT
0
  • Shop
    • Gifts
    • Live Tutorials
    • Baking Tools & Ingredients
    • Sprinkles
    • Subscriptions
    • Books
    • Apparel & Accessories
  • Recipes
    • Classic Cakes
    • Buttercreams & Frostings
    • Simple Syrup
    • Novelty Cakes
    • Mega Cakes
    • Cupcakes & Cookies
    • Holiday Cakes
    • Conversion Chart
  • Subscriptions
  • Tutorials
    • Cakes
    • Cookies
    • Small Treats
    • All
  • Courses
    • Cake Decorating Foundations Program
    • FREE Cake & Icing Basics Program
  • Sale
  • Login
    0
    • Login
    HOW TO CAKE IT
    • Shop
    • Recipes
    • Subscriptions
    • Tutorials
    • Courses
    • Sale
    • Gifts
    • Live Tutorials
    • Baking Tools & Ingredients
    • Sprinkles
    • Subscriptions
    • Books
    • Apparel & Accessories
    • Classic Cakes
    • Buttercreams & Frostings
    • Simple Syrup
    • Novelty Cakes
    • Mega Cakes
    • Cupcakes & Cookies
    • Holiday Cakes
    • Conversion Chart
    • Cakes
    • Cookies
    • Small Treats
    • All
    • Cake Decorating Foundations Program
    • FREE Cake & Icing Basics Program
    Home › Recipes › Citrus Fruit Cakes

    Citrus Fruit Cakes

    Soak up some vitamin SWEET with these vanilla cakes!

     

    Give your cakes an extra citrus burst with simple syrup & Sir Squeeze

    Summer is officially over, sand that means cold season is upon us! I’m not just talking about the weather either- there’s nothing worse than getting sick! So this week I’m caking up some cold busters, cakes that will pack a heavy vitamin c filled punch to keep everybody on top of their game through the seasons to come.

    8lbs of my Ultimate Vanilla Cake get divided up and dyed lemon yellow, lime green, grapefruit pink, and orange….well orange. Showered with citrus simple syrup to match the fruits, these cakes get layered with sweet Italian Meringue Buttercream before being covered in fondant. I break out all my painting tools to give them the perfect coloring. A little template action helps me get the perfect segments for the cross sections of these fruits!

    Drink it all in on my YouTube channel here!



    Share this recipe

    • Ingredients
    • Tools
    • Instructions

    Baking The Cakes:

    8lbs Yo’s Ultimate Vanilla Cake

    Yellow, Green, Orange, Pink gel food coloring

     

    Icing The Cakes:

    Lemon Simple Syrup

    Lime Simple Syrup

    Orange Simple Syrup

    Grapefruit Simple Syrup

    Yo’s Famous Italian Meringue Buttercream

     

    Decorating The Cakes:

    8oz Green Fondant

    12oz Yellow Fondant

    16oz Orange Fondant

    20oz Pink Fondant

    Ivory, yellow, brown, green, orange, pink color dusts

    Gumpaste

    Piping Gel



    Item Name: Availability:
    4" Sphere Pan
    5" Sphere Pan
    6" Sphere Pan
    8" Sphere Pan
    Simple Syrup Bottle Add to Cart - $19.99
    Small Straight & Offset Spatula Add to Cart - $14.99
    Large Straight & Offset Spatula Add to Cart - $19.99
    Circle Cutters Add to Cart - $24.99
    Serrated Knife
    Ruler
    Shelf Liner
    Texture Mat
    Paint Brushes
    Fondant Sculpting Tools

    Bake Your Cakes

    Divide, dye, and bake your cakes at 350 degrees as follows

     

    ½ lb green, 4” sphere pan, 40 minutes

    1lb yellow, 5” sphere pan, 50 minutes

    2.5lbs orange, 6” sphere pan, 1 hour 25 minutes

    4lbs pink, 8” sphere pan, 1 hour 40 minutes

     

    Let your cakes cool completely in their pans before continuing




    Level, Layer & Decaramelize

    Level your cakes in their pans- be sure to save the humps! Use a serrated knife to remove the caramelization from each, and layer all of your cakes horizontally in 2.


    Pump Up The Flavor

    Simple syrup each of your cakes with the corresponding flavor. Allow to soak in a few minutes before continuing.




    Crumb Coat & Chill → Ice & Chill

    Crumb coat your cakes with Italian Meringue buttercream and chill for 20 minutes before icing with more buttercream and chilling for another 20 minutes




    Lemon Lime

    Use a circle cutter, and the cake humps from your lemon and lime cakes to create the nub that goes on each. Secure with Italian Meringue Buttercream.

    Note: Watch me shape them up here




    Textured

    Thinly roll out sheets of yellow, green, orange, and pink fondant large enough to cover the corresponding cakes. Roll a shelf liner over each to texture like the peel of your fruits.




    Be Gentle

    Carefully pick up your sheets of colored fondant and drape them over the corresponding cakes, smoothing gently in place with the palm of your hands so as not to erase the texture.


    Paint Job

    Use a mix of gel food coloring, and color dusts to paint your cakes. Mix up the tools you use to get a realistic effect

    Note: watch me paint my cakes here




    Nubs

    Create a “nub” nub for each of your fruits with gumpaste, and texture using fondant tools or a piping tip. Indent your cakes with a ball tool and drop the nubs in, securing with piping gel before painting with ivory coloring.

    Note: Watch me nub it here




    Segmented

    Thinly roll out each color of your fondant, and texture with a mat. Trim into circles slightly smaller than the diameter of your cakes, and use a dresden tool and a template to mark into 8 segments each.


    Paint Job Part 2

    Use gel and dust food colorings to emphasis the pulpy texture of your cross section fondant pieces


    Rinds

    Thinly roll out white fondant, and cut out circles the same size as the diameters of your cakes. Attach your textured fondant pieces to the corresponding circles using piping gel to adhere.


    Bring It Together

    Brush piping gel onto the front of your cakes and attach your cross sections


    Congratulations!

    Discover Us
    • About Us

    • Our Fans

    • Careers

    • Recipes

    • Blog

    • FAQ

    Learn More
    • Loyalty Rewards Program

    • Live Shopping

    • Baking Programs

    • Affiliate Program

    • Take Our Baking Quiz!

    • Press Page

    More Info
    • Our COVID-19 Plan

    • Shipping

    • Returns

    • Privacy Policy

    • Terms of Use

    • Contact Us

    © 2021 HOW TO CAKE IT. Powered by Shopify