Ingredients
: -Graham Cracker Crust-
4 C Graham Cracker Crumbs
½ C Melted Butter
½ C Granulated Sugar
-Cake Layer-
3 Packs of Southern Staples Pound Cake Mix
1 C Whole Milk
3 C Melted Butter
12 Eggs
2 Tbsp Vanilla Extract
3 Tbsp Cinnamon
3 Tbsp Ginger
½ Tsp Nutmeg
½ Tsp Clove
-Blood Orange Curd-
4 Egg Yolks
65 G Granulated Sugar
4 Tbsp Unsalted Butter
120 G Blood Orange Juice
2 Tbsp Blood Orange Zest
1 Tbsp Cornstarch
Pinch of Salt
-Swiss Meringue Buttercream-
340 G Unsalted Butter
6 Egg Whites
2 C Granulated Sugar
½ Tbsp Vanilla Extract
-Candied Rainbow Carrots-
3 C Water
3 C Granulated Sugar
2 Lbs. Rainbow Carrots
Procedures •
Graham Cracker Crust
1. Add graham cracker crumbs and sugar to mixing bowl
2. With mixer on low, slowly add butter
3. Once combined, add to cake pan and smooth; set aside
• Cake Layer
1. Preheat oven to 325 degrees
2. Whip eggs approx. 5 minutes; heat milk and butter
3. Add cake mix and spices and mix
4. With the mixer on low, slowly add butter and milk mixture
5. Add vanilla 6. Pour into prepared cake pans with crust 7. Bake approximately 50 minutes, until golden brown
• Blood Orange Curd
1. Set aside butter
2. Heat all other ingredients over a double boiler and stir constantly
3. Once thickened, remove from heat, strain, and stir in butter
4. Cover with plastic wrap touching the surface of the curd; let cool
• Swiss Meringue Buttercream
1. Heat egg whites and sugar over double boiler until sugar is dissolved
2. Pour into mixer and beat with whisk attachment at least 10 min 3. Add butter in small cubes then vanilla
4. Place in piping bags and let cool
• Candied Rainbow Carrots
1. Slice carrots lengthwise using a mandolin
2. Preheat oven to 225 degrees
3. Bring sugar and water to a boil, add carrots, and let simmer for 15 minutes
4. Drain and lay out in a single layer to cool for 5 minutes
5. Bake for 20 minutes
6. Remove from oven, toss in sugar, and cool at least 30 minutes 7. Layer on wax paper and let rest
Assembly
Once the cake is partially cooled, make small divots throughout the cake with a small, rounded tip, like the handle of a wooden spoon. Use a pastry bag to fill the holes with the curd. With a pastry bag and tip, pipe the Swiss meringue buttercream onto the cake in your desired pattern. Top with the candied carrots. Enjoy at room temperature!