Comments on: Amazing Orange Gold Cake

By: Marye Audet

Marye Audet — Thu, 22 Oct 2009 23:13:31 +0000

You can freeze the cake for 3-6 months to preserve it.

By: funmi

funmi — Thu, 22 Oct 2009 22:10:05 +0000

Hi,
I really love this recipe. My plan was to make a white cake for my wedding and was wondering what to do with the 12 yolks left-over. Really appreciate this alternative use of the 12 yolks.

Please i will like to ask; How can i preserve my cake so that it can last as much as 3 to 6 months? Thank u

By: Extra egg yolks? no problem! « Angry Baker

Extra egg yolks? no problem! « Angry Baker — Sun, 07 Dec 2008 18:15:27 +0000

[...] original recipe can be found on this website, and I’ll post the recipe at the end of my [...]

By: What to do With Leftover……..EGGS! Round-up

What to do With Leftover……..EGGS! Round-up — Thu, 22 May 2008 14:12:35 +0000

[...] Orange Gold cake [...]

By: Marye

Marye — Sat, 26 Apr 2008 14:16:07 +0000

Liz, so glad you found me. I would not double the cake, I would make it as many times as I needed..because of the large amount of eggs I would be worried that they would not get beaten enough in a double batter.

By: Liz

Liz — Sat, 26 Apr 2008 13:13:48 +0000

Hi Marye,

I just came across your page and cannot stop looking:)
I would love to try this recipe for an upcoming event, however, It will need to be a fairly larger cake. Do you know if I would get the same results if I doubled the recipe?

Thank is advance
Liz

By: Chris

Chris — Fri, 18 Apr 2008 22:06:40 +0000

Hey, this cake looks wonderful–I have put it in my “test recipe” list for a special occasion!! I do have a question, though: would 12 large egg yolks be all right (as opposed to extra-large, jumbo, etc.)?

By: How to Make Your Own Wedding Cake: Part One

How to Make Your Own Wedding Cake: Part One — Tue, 01 Apr 2008 20:11:09 +0000

[...] Amazing Orange Gold Cake [...]

By: Marye

Marye — Mon, 31 Mar 2008 19:54:06 +0000

Hey Pix, there isn’t that much difference, just use 2 tbs less of all purpose flour and sift.

By: Pixie

Pixie — Mon, 31 Mar 2008 19:37:20 +0000

Thanks Marye, sure are a lot of egg yolks but least I know I can simply freeze egg whites and use them for lots of other recipes! I’ll have to wait for the next occasion and will let you know how it turns out. Also, have to figure out what I can use instead of cake flour….next time, in NY, I’m going to see if I can bring some back with me!