blood orange cointreau cake

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Blood orange cake! My pals Joni and Jennelle from Mint and Mirth came over for a little cocktail shoot and I decided to "whip up" this cake to add a pop of color. The cake itself is Linda's simple vanilla recipe, but the frosting is my favorite part because it's colored naturally from the blood oranges. You could make any cake you want then just add this frosting-- it's lightly citrusy, nice to look at, and has a little kick from the Cointreau. I topped the cake with candied orange peels that Joni made from Sugared Orange. (And keep an eye out for Mint and Mirth's cocktail recipes on their blog and Instagram!)

Happy Weekend! I hope it's filled with tasty, colorful things.



1/4 cup room temperature butter
2 cups powdered sugar*
1/2 tablespoon of Cointreau
the juice from one small blood orange

Blood Orange Cointreau Frosting

If you live somewhere cold like me, "room temperature" is strangely close to refrigerator-temperature so mix the butter until soft. Add half of the sugar, the Cointreau, then a splash of the orange juice. Mix until smooth, then add in the second half of sugar, slowly adding more juice until you get the consistency you want.

*If you're a lazy baker like me, you can skip sifting the sugar and get charming little lumps which go perfectly with an already uneven cake.

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