I’ve been planning this for a while and have wanted to share it with you for so long, but had to hold my tongue until everything came together. And with all the craziness of the home purchase I had to delay the announcement a bit, too. But now that everything is settling down I could not be more excited to share that this summer I am hosting a month-long introductory online food styling & photography workshop. The course focuses on food photography, food styling, and image post-processing. The workshop begins on July 12th and ends on August 13th and includes bi-weekly assignments due each Wednesday and Saturday. Each assignment features text, photo, and/or video course materials furthering the lesson plan. General course material will cover: DSLR camera maintenance, manipulation of natural lighting, creating depth of field, adjusting shutter speed, aperture, and ISO, lenses and their focal lengths, food styling, post processing in Adobe Lightroom 5, and post processing in Adobe Photoshop CC. Registration closes May 31st, and I would love nothing more than for you to join me this summer.
I’m really excited about the course because location won’t be a factor in whether or not many of you can participate, since I know most of you aren’t on the west coast, and I wanted to put something together that more of you could partake in. It’s going to be an incredibly fun and creative experience and, while there will be much to learn, the course load will be very manageable. I scheduled it so that there will be one weekend day in addition to several weekdays to work on each assignment to make it more doable for those of you who work full-time during the week. If you have any questions about the workshop, please don’t hesitate to reach out to me, I can’t wait to “see” you there! Now in the mean time, I am so excited to share this Orange Almond Cake with an Orange Blossom Buttercream with you all!
Orange Almond Cake with an Orange Blossom Buttercream
Orange Almond Cake
- 4 cups plus 2 tablespoons flour
- 3 teaspoons baking powder
- 1 and ¼ teaspoons salt
- ¾ cup butter softened
- 2 and ½ cups plus 2 tablespoons sugar
- ¼ cup plus 2 tablespoons oil
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 3 tablespoons finely grated orange zest
- 2 egg whites 3 eggs
- ½ cup fresh-squeezed orange juice
- 1 and ½ cups full fat plain yogurt
- 1 tablespoon powdered sugar optional garnish
- 3 tablespoons sliced almonds optional garnish
- edible flowers optional garnish
Orange Blossom Buttercream
- 1 cup butter
- 4 and ¼ cup powdered sugar
- 2-3 tablespoons milk
- ¼ teaspoon vanilla extract
- ½ teaspoon orange blossom water
- Preheat the oven to 350 degrees Fahrenheit, then lightly grease and flour three 8-inch round cake pans. To begin preparing the cake, mix together the flour, baking powder, and salt in a separate bowl and set it aside.
- In a large mixing bowl cream together the butter, sugar, and oil at medium low speed until the mixture is smooth, about 2-3 minutes of mixing. Add the vanilla extract, almond extract, orange zest, egg whites, and the eggs and mix until incorporated. Add the orange juice and mix until smooth. Add the flour mixture in three separate additions, alternating with the plain yogurt, until both have been added and the batter just becomes smooth.
- Evenly distribute the cake batter between the three pans. Place the pans in the oven and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pans from the oven and allow to cool for 10 minutes before removing the cakes from the pans and setting them on a wire rack to cool completely.
- To prepare the buttercream, beat together the butter and powdered sugar until smooth, then add the milk, vanilla extract, and orange blossom water and beat until the frosting is light and fluffy.
- Once the cake has cooled completely, spread the icing between the cake layers and then sprinkle the top of the cake with the sliced almonds and powdered sugar. Garnish with edible flowers and serve
Thank you very much for your post of the most wonderful
This cake looks delicious! It will be my first attempt at a layered cake. 🙂
I have a question about the amount of flour though. Is the “plus 2 Tbs” just for flouring the pans? And therefore, the cake itself has only 4 cups of flour in it? Or when I’m mixing dry ingredients for the batter, should I measure out 4 cups and 2 Tbs for the batter? Thank you!
Gosh this is too pretty to eat!! But I bet it's delicious too. 🙂
xo, grace (patternedposies.blogspot.com)
Thank you so much Grace! It is very tasty indeed 🙂
Can you make this cake gluten free?
Substitute the wheat flour for a combination of any of the following: rice, corn, quinoa or chickpea flour. You may need to slightly increase some of the wet ingredients because the alternative flours tend to absorb more moisture. Nice recipe
That's so great!! Above all, I'd really love to learn about Adobe Lightroom. Beautiful cake!
Thanks Jessica!! We'll be going over Adobe Lightroom in the course, lots of goodies to learn in there for post-processing 🙂
Stunning photo's of a delicious cake. Blessings, Catherine
Thank you so very much, Catherine!! 🙂
This cake is an absolute STUNNER. Congrats on your class, it looks amazing! Thanks for sharing your awesome skills!
Awww thanks Michelle!! I am SO excited for it, it's going to be so much fun!
Um, s.t.u.n.n.i.n.g. And congratulations! It sounds like you have a lot of exciting things happening in life right now.
Thanks so much Kristie! 🙂 Yes there is a lot going on to be excited about and thankful for, I'm realllly looking forward to this summer 😀
How exciting that you're teaching an online class! It's been so great to watch all the new opportunities coming your way. You deserve it!
Brianne you are just the awesomest, thank you so much for being such a sweet and good friend. I'm sorry I haven't been by the blog in a while, things have just been crazy but I will stop by soon!!!! <3
Just GASP!! xxo and have fun with your new home and your class – it all sounds so lovely! 🙂
Thanks so so much Katy!!! 😀
This is so exciting! congrats and I can't wait to join in!!
Thank you so much Abby!!! I'd love to have you, it's going to be a blast!!
oh I'm sure I will love this. I love orange blossom anything and we actually grow them at home in our yard. Such a lovely sweet scent and flavor! x
I could not agree more, orange blossom is so wonderfully tasty, particularly in sweets 🙂 Let me know how it turns out for you if you try it 🙂
This cake looks just wonderful! and so beautiful and elegant! Thank you so much!
I would love to take your class! I guess I will include it in my birthday wish list….
Awwww thank you Catalina!! I'd love to have you join us, really excited about all the interesting material we're going to go over 🙂
Congrats! That is an exciting experience. And this cake! OMG. It's stunning and heavenly…pin worthy! 😉
Thank you SO much Tammy!! I am very excited about it indeed 🙂
Stunning photos and the cake is delectable.
Thank you so very much Helene!!
That cake is so so beautiful! I'm enjoying your blog & work so much!
This cake is stunning!! And I love that you're hosting a photography course! You'll totally rock it! xx
I love homemade cakes, but this one is amazing. I can't decide – to watch it or to eat it 🙂 Great job and good luck with the course!
Carpet Cleaning Chelsea
This cake is a little work of art and your photography just beautiful! Great that you are organizing a photography course, I'm sure it's going to be a success! Good luck!
Me gustan las tartas así, altas, muy rica.
Am I wrong in thinking those are sweet autumn clematis flowers on the cake? I thought they were poisonous. They are lovely though (and I'm sure fine on the cake if you don't eat them!). I did some searching online and some people say you can eat it cooked but maybe not raw …
i've never decorated a cake with real flowers, but man, does that make it unbelievably beautiful! this is a tasty cake, too–very well done!
Hi Eva, so excited to hear that you're teaching a class! Will the classes be recorded videos that we can watch on our own time, or is it a live stream? Also, is it a basics class, or can an intermediate photographer also benefit from it?
What a great blog and such wonderful pictures. I have spring fever now..
That is sooooo exciting, Eva! So stoked that you're getting a cool opportunity like that, and it's one of those courses that I'm sure one would never regret of taking. You are, after all, super creative/photographer woman. 😉
This cake! O_O
Your photography is stunning; can't wait to try this recipe! ^^
I just wanted to say I'm SO glad I've been able to find your blog – I've pinned so many of your recipes / photos before without realizing they were from the same place. Your food photography and styling are amazing and can't wait to try out some of your recipes. You're now one of my fav. food bloggers!
Hi! I have a question about this cake:
Is there enough buttercream to cover the whole cake with a crumb coat, a second layer, and decorations?
I want to make this for my dad's birthday.
Hi Michelle!! I would recommend doubling the frosting recipe listed here, since it is enough for the filling but not the whole cake. Hope you and your family enjoy it!
Beautiful cake! Can you make with 9in cake pans? If so what would the changes in temperature and bake time be?
Hi Mallory! You most definitely can! It would just shorten the overall baking time a bit since the layers will be thinner and have a greater surface area exposed to the hot oven air. So I’d start checking in on them at about the 20 minute mark, and keep checking every 5 min after that until a toothpick inserted into the center comes out clean 🙂
I made this recipe x2 for my wedding cake in 2018 and have remade it a couple of times since (for a special occasion and just because COVID is hard and sometimes you need cake). I love this recipe! It’s so delicate and flavorful. It was the perfect cake for my wedding.
GORGEOUS cake — I’m planning to use this recipe for my wedding cake. Can I ask which kinds of edible flowers you used and where you bought them?
Let's Be Penpals!
from my homestead to your inbox