The Cunning Whisk

I’ve always called it a Dreamsicle cake, but recently I’ve been turned onto the fact that “Creamsicle” might be more appropriate. In my defense, I didn’t know there was a difference. And, really, the flavor combination is the same, just a different way of making things. A creamsicle is made with ice cream (which contains both milk and eggs, etc) and a dreamsicle is made with ice milk (which does not). Whatever. I’ll continue calling it a Dreamsicle Cake because people instantly know what kind of cake it is. And it sounds fun.

Ingredients:

• 1 pkg. white cake mix
• 1 Tbsp. orange extract
• yellow & red food coloring
• 4 lg. egg whites
• 2 Tbsp. oil
• 1 1/2 c. low fat milk
• 1 pkg. white chocolate frosting
• 1 lg. can mandarin orange slices
• whipped topping

Directions:
Preheat the oven to 350F.

Beat egg whites just until forming peaks. In a bowl, beat together the cake mix with the milk and oil. Gently fold in the egg whites. Separate about 1.5 cups of batter into another bowl. Add extract to this second batter, as well as food coloring to turn the cake a lovely shade of orange. Mix thoroughly, but not roughly.

Grease and flour a sheet cake (9×13) pan. Alternately dollop the two batters into the pan, creating a patchwork effect. Take a knife or fork and run it around in a few large swirls in the cake mix to marble. Bake for about 30 minutes, or until a toothpick comes out clean. Cool completely.

Drain and thoroughly dry the mandarin orange slices. In a bowl, beat together the frosting and enough whipped topping to double the amount. Keep in mind, you won’t need the same amount of the latter as the former because whipping the frosting makes it increase.

When cake is cooled, ice with whipped frosting mixture and decorate with mandarin oranges.

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Okay, so maybe I got a little big headed with the title. However, I think this tea is absolutely fabulous. I was pondering and pondering what to do with the beet syrup I made earlier today, when it suddenly hit me. Beets are very woody. Tea is mildly woody. 2 + 2 = ??? The best part about this recipe is how I made it. I literally made some tea, dumped in the syrup and then said, “What else can I do to make it BETTER?” I’m not saying there’s no room for improvement. I’m thinking about steeping with a cinnamon stick next time. But, I think this is pretty awesome as it.

Ingredients:

• Gingered Beet Syrup
• 1 c. sugar
• 8 c. water
• 1/2 tsp. orange extract
• 1 pinch salt
• 2 lg. tea bags

Directions:
Bring 4 cups of water to a boil. Remove from heat and steep tea bags for 5 minutes. Pour together tea and syrup in a jug. Cap it and shake ’til combined. Add in the remaining 4 cups of water and the sugar. Cap it and shake ’til combined. Add in the orange extract and salt. Cap it and shake ’til combined. Serve either hot or iced.

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