Hawaiian Creamsicle Cake




Hawaiian Creamsicle Cake, an Hawaiian creamsicle cake is a Hawaii dessert that started from the American Orange Creamsicle Cake and made it into a layered cake. It aimed to replicate the flavors of the classic orange and vanilla ice cream treat by Meadow Gold Ice Cream Orange Dream Bars that were from 1950. The cake does not have ice cream in it, however there are also Hawaiian Ice Cream Cake variation that brings Vanilla-Orange sherbert to the party. It typically features a moist, orange-flavored cake paired with a vanilla or orange-vanilla creme flavored frosting or filling. Some recipes incorporate zest, juice, or even Jell-O for a more pronounced orange flavor. The frosting is often a light and airy buttercream or whipped cream, mirroring the creamy texture of the creamsicles vanilla center.

The Popsicle, was pioneered by Frank Epperson in 1905 and the Creamsicle by the Joe Lowe Company after they acquiring the Popsicle brand. They then would go on to feature a vanilla ice cream center coated in orange sherbet in 1937. 

Years later Orange Creamsicle flavor Cake was in fashion and The Summery Restaurant had their own variation in the 1970's that people in Hawaii fell in love with. This would be the origins for "Hawaiian Creamsicle Cake" by Freddy Drosch-Halmes that had created a recipe that can be traced back to where it was most popular in Waimalu at "Larry's Bakery". 

Leona Castillo and Rae Oshiro had been searching for an Orange Creamsicle Cake ever since Larry's Bakery that would be frozen, icy, and known as a "Ice Cream cake". It would close down in Waimalu in 1998. In 1999 it ended up being an article in the Betty Shimabukuro's section "By Request" where it was reintroduced to younger audiences. 

"It was really a nice treat, a really good cake. It really did taste like a Creamsicle ice cream."

Cooking Hawaiian Style brought the recipe back into fashion and it was revamped in 2021 by Frank Abraham who released his version "Homemade Creamsicle Layer Cake". 

Jamba Hawaii would develop Dream Smoothies that would give homemakers more ideas for creamsicle cake. The recipes that would start coming out from this time would be the Orange Creamsicle Cake coming back with the layers, the Pog Creamsicle Cake, Fruit Punch Creamsicle Cake (Watermelon Strawberry), a Pineapple Creamsicle Cake that reminded people of dole whip, and more.  

Hawaiian Orange Creamsicle Cake Recipe:

Cake: 15-ounce box angel food cake mix, 1 tbsp orange marmalade. Prepare batter following directions, then stir in marmalade. Bake in 2 round 9-inch pans, according to package directions. Cool 1 hour.

Orange Frosting: 1/4 cup orange juice concentrate, 1-1/2 tbsp powdered gelatin, 1 tsp orange marmalade, 2 cups whipping cream, 1 cup custard cream or prepared vanilla pudding, 2 tsp vanilla extract or Grand Marnier liqueur. Combine orange juice concentrate, gelatin and marmalade in a small saucepan. Heat until melted. Cool. Whip cream until it forms soft peaks. Combine with custard or pudding. Fold in orange gelatin mixture and vanilla or liqueur.

Syrup: 1-1/2 cups sugar, 1 cup water, 2 tbsp Grand Marnier. To make syrup: Bring sugar and water to a boil. Cool, then add liqueur. To make topping: Combine juice, sugar and vanilla; bring to a boil. Remove from heat and slowly stir in arrowroot or cornstarch. Return to a boil, then allow to cool.

Topping: 1 cup orange juice, 1/4 cup sugar, 2 tsp vanilla extract, 1/4 cup water

1 ounce arrowroot or cornstarch, 

Assembly: Brush bottom layer of cake with syrup, then top with half the frosting. Place second layer of cake on top. Brush more syrup on the top layer, then cover the sides and top of the entire cake with frosting. Spread topping over the top of the cake. (Refrigerate 2-3 hours before serving)  

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