we’re excited to announce the addition of a new food contributor to the DLF team. his name is ivan and he’ll be posting amazing new recipes. welcome, ivan! we’re happy to have you. hope you all enjoy his fresh take on frosting a cake! 

Orange Sherbet Cake
What you’ll need:

• Cake mix (one box for a 6 inch baking pan)
• Frosting (two containers)
• Food coloring (red and yellow)
• Fresh oranges (enough to make a cups worth of juice)

• Use your favorite white or yellow cake mix and substitute water with fresh squeezed orange juice. Helpful hint: Using pre packaged juice will prevent your cake from rising to its true potential. So use the fresh stuff for the right texture. I baked the cake in 6″ rounds and made four layers but you could do more or less depending on your needs.

• After following the baking instructions on your mix, make sure to use a tooth pick to see if your cake is all the way cooked through. If you are making multiple layers have the cakes cool off completely before proceeding to the next step. It makes for easy assembling and icing. I like to keep them cool in the fridge overnight for easy assembly the next day.

• Cut off the top of the cake to even it out and put white frosting in between the layers and the top of the cake. Then make two small batches of icing in the colors you want to use for the outside. In this case its orange and pink in a light pastel color. A little bit of food coloring goes a long way! Just one drop of red and two of yellow will make  orange, and two drops of red and one of yellow makes pink. Stir until the color is even.

• With a piping bag and frosting tip ice layers of frosting around the cake using the colors you pre made, using the pink at the bottom, orange in the middle and white frosting on the tops of the cake. Using an offset spatula even out all the frosting until you get a desirable blend of the colors. If you miss a spot make sure to clean your tools completely before going over a previous portion of the cake.

• The end result is a creamy fluffy cake with the hint of orange perfect for the citrus season we all love. Enjoy!

photos by: Ivan Solis


Add your own

    Gorgeous! I love the pastels!!! And the gold utensils are just the most perfect touch. Looks delicious. Perfect choice bringing Ivan into your team! I look forward to seeing more of his work!

    Jahaila @ Girl Nesting

    rae says:

    This cake looks extremely tasty, but I also love how it is decorated. The colors are so airy and light – perfect for spring!

    Rae | love from berlin

    Poppy says:

    I’m sure this tastes as beautiful as it looks! This styling is divine, and I’m psyched to see Ivan’s contributions each week. Way to go DLF!

    Helen says:

    I’m excited that there will be more recipe posts on DLF from now on. Ivan did an amazing job with this cake. It’s beautifully decorated and sounds delicious. I can’t wait to try out this recipe for myself.



    Amazing cake, we usually do cupcakes but this is professional, the color is spectacular!


    gracie says:

    Ooooh gorgeous!

    Kathryn says:

    What a beautiful cake. As an inexperienced cake decorator I would love to see some action shots of the cake being frosted. I am having a hard time envisioning how you get the colors to blend so evenly.

    Wow! how did you get the blending so straight? Looks lovely.

    Sonia says:

    Oh wow. I must make this over the weekend. I must, I must, I must!

    Hilary says:

    This looks so awesome! Can I have some?

    Gabriel says:

    yah u go mr. ivan! Lovely cake and photos

    Erin Radler says:

    Oh my god this looks so delicious!

    kim says:

    so yummy- does ivan have another name as my mom used to ask me when i would introduce my friends with only one name ?

    Kailani says:

    This cake is absolutely gorgeous! One of my favorite food posts (I also loved the cake with edible flowers) Beautiful styling and photography!

    Kailani | http://www.theknewnew.com

    Leslie says:

    This cake is so pretty! I love it. I’m a new follower on Bloglovin, your blog is great!

    Sara says:

    This was a ray of citrus sunshine, most needed in winter! Gorgeous color story too, from cake, to cloth, to serveware. Welcome to DFL Ivan —can’t wait to see more of your glorious, passion-filled posts. Thanks Bri for continuing to share inspiring talent.

    Sara says:

    This was a ray of citrus sunshine, most needed in winter! Gorgeous color story too, from cake, to cloth, to serveware. Welcome to DLF Ivan —can’t wait to see more of your glorious, passion-filled posts. Thanks Bri for continuing to share inspiring talent.

    Ariela says:

    Stop it! I’m on a cleanse and this makes me HANGRY!

    June Burns says:

    Such a pretty cake :3

    This cake is so freaking gorgeous! 🙂

    Christine says:

    I got excited when I saw the name you gave your lovely cake – I loved sherbet as a child and thought this would be real nostalgia brought to life… but alas, no sherbet to be seen anywhere in your recipe 🙁 It’s a beautiful cake, but with actual sherbet in the filing and frosting I guess it would be perfect!

    Christine says:

    Oops! I apologise wholeheartedly – just learned something new! I now know that where I come from (South-Africa) ‘sherbet’ refers to a fizzy powder, but in other parts of the world it is a fruit-based product… in your case the fresh orange juice. Sorry about that (hanging head in shame)!

    Cathy says:

    Looks simple outside, but it’s cute because of the color and the orange that was placed in the top! I love it anyways.

    Jennifermlc says:

    What type of frosting was used? The ingredients simply say two containers, but I was wondering what type or flavor you used? I normally find store bought frosting too sweet, do you have a particular frosting recipe that you recommend?

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    Emma says:

    I was so excited to see this recipe, the picture is beautiful, however it’s not really a recipe is it.
    Buy a box, make it, buy some frosting, put it on. Hmmmm!
    in my opinion recipes are from scratch. These are instructions

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    antoinette willis says:

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