I had no problems with executing the recipe at all: the directions were clear and simple. The resulting frosting was a little too sweet, but not enough to make it overpoweringly sweet. The problem I had is that it's NOT frosting! It's much more like a glaze (even more so than other caramel frosting recipes I've seen). It's fine for, say, a caramel filling or for a glaze for a Bundt cake, but it's not really a frosting.

Reviewed On: Sep. 8, 2007

I searched and searched for a decent orange cake recipe -- more specifically, one without liqueur (because if you're making an orange cake, surely you want a fresh flavor!) This one sounded great because it was so simple, yet it gave precise mixing directions -- and I wasn't disappointed! The cake was quite moist and tender, due to the addition of the whipped whites at the end. My guests were very pleased with the velvety texture and smooth, natural orange flavor. I used the "Simply Orange" brand for my orange juice, and I used a tad more than 2 tbs orange zest. Also, I paired it with cream cheese buttercream, which complemented the orange fantastically. If you like your cakes on the sugar side, or if you prefer very light, airy cakes, this one may not be the recipe for you. If you like moist, tender, subtle cakes, you've found your recipe!

Reviewed On: Aug. 25, 2007

I made all of the changed recommended by the others -- less baking powder, more vanilla, separate eggs, whip egg whites, alternate yolks and flour, etc -- and still ended up with a dry, dense cake. I didn't overbeat or overcook it, so I'm not going to use this recipe again. The cake didn't taste badly, and it would work well if you need a dense cake (one with very sweet frosting or maybe one with lots of fruit on top), but as a yellow cake, it didn't really satisfy.

Reviewed On: Jul. 5, 2007