So with out the proper shaped pan – I went into experimentation mode – I used a glass bowl to bake the cake. It took awhile to bake and the white butter based cake was so dense (more on that later). But when it was all set and done. It was round and ready to be turned into one of the best fruits on earth.
What is so special about this cake is not that it was hard to do – it was hard to release from the bowl yes – but it was not a difficult task. While the cake baked in the oven I decided on a special frosting Vanilla Butter Cream frosting with real butter. Just whip it up and add some color and voila it is ready to adorn your cake. One the cake was done – and ready to ice, I went to work with the crumb coat and then to the freezer for 5 (min). Afterward, the orange icing coated this moist/dense white cake. With some orange sugar, a hint of green stem and naval this bright birthday cake was complete.
Since I was afraid it was too dry or dense I served it with Mango Water Ice, Orange and Rainbow Sherbet from Ice Cream World this cake was a huge success, tasty and zesty. And trust me there is NOTHING like buttercream icing with a real stick of butter it is delectable.