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Bake With Us: Dried Fruits And Decorating

Updated: Mar 4

A Citrusy Delight

Welcome to the delightful world of pastry perfection, where creativity knows no bounds, and every cake tells a story of flavor and finesse. Today, we embark on a culinary adventure that will sparkle and pizzazz your baking. Say hello to Dried Fruit and fruit garnish for your cakes and pastries- the secret ingredient transforming your cakes from ordinary to extraordinary.

Cakes with Dried Fruit and perfect Garnish
Dried Fruits And Cake Decorating.

Picture this: a luscious orange chiffon cake kissed by the sun and adorned with delicate slices of dehydrated citrus fruits - oranges, grapefruits, lemons, and limes. As the vibrant hues dance atop the fluffy layers of cake, a tantalizing aroma fills the air, promising a symphony of flavors that will dazzle your taste buds and leave you craving more.

Drunk & Sparkly® dehydrated fruit garnish adds elegance and sophistication to your creations. The brilliant colors of our fruits are nothing short of stunning. Our dehydrating process protects the gem-like hues of the fruit. Whether you're hosting a fancy soirée or simply treating yourself to a slice of indulgence, these vibrant fruit slices elevate the presentation of your cakes, turning them into works of art that are almost too beautiful to eat (but trust me, you won't be able to resist).

Now, without further ado, let me share a recipe that embodies the essence of citrusy perfection: the Orange Chiffon Cake adorned with dehydrated orange slices.

Orange Chiffon Cake with Dehydrated Orange Slices:


  • 2 cups all-purpose flour

  • 1 1/2 cups granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup vegetable oil

  • 6 large eggs, separated

  • 3/4 cup fresh orange juice

  • 2 tablespoons orange zest

  • 1 teaspoon vanilla extract

  • Cream cheese frosting

  • Drunk & Sparkly® Dehydrated orange slices for garnish

Cream cheese frosting:


  • 8 oz (225g) cream cheese, softened

  • 1/2 cup (115g) unsalted butter, softened

  • 4 cups (480g) powdered sugar

  • 1 teaspoon vanilla extract

  • Zest of 1 orange

  • 2-3 tablespoons freshly squeezed orange juice (adjust to taste and consistency)


  1. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

  2. Gradually add the powdered sugar, one cup at a time, beating well after each addition until fully incorporated and smooth.

  3. Add the vanilla extract and orange zest to the mixture and beat until well combined.

  4. Gradually add the freshly squeezed orange juice, one tablespoon at a time, until you reach your desired consistency and flavor. Be careful not to add too much juice, which can make the frosting too thin.

Cake Instructions:

  1. Preheat your oven to 325°F (160°C). Grease and flour two 9-inch round cake pans.

  2. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.

  3. In a separate bowl, whisk together the vegetable oil, egg yolks, orange juice, orange zest, and vanilla extract until well combined.

  4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.

  5. In another clean bowl, beat the egg whites until stiff peaks form.

  6. Gently fold the beaten egg whites into the batter until just incorporated.

  7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

  8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

  9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

  10. Once the cakes are cooled, frost the top of one cake layer with cream cheese frosting, then place the second cake layer on top and frost the entire cake with the remaining frosting.

  11. Arrange the dehydrated on top of the cake in a decorative pattern.

And there you have it, a masterpiece of citrusy delight that will dazzle your senses and leave you craving more. Bon appétit!


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