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Citrus Fruit Cakes

September 24, 2018

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Soak up some vitamin SWEET with these vanilla cakes!

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

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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!

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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!

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Citrus Fruit Cakes

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Bake Your Cakes

Level, Layer & Decaramelize

Pump Up The Flavor

Crumb Coat & Chill → Ice & Chill

Lemon Lime

Textured

Be Gentle

Paint Job

Nubs

Segmented

Paint Job Part 2

Rinds

Bring It Together

Congratulations!