Comments on: Orange Poppy Seed Cake with Mascarpone Frosting

By: Olivia

Olivia — Tue, 06 May 2025 23:49:21 +0000

In reply to Stacey. Hi Stacey! I'm glad you liked it :) There is a Metric conversion option in the recipe card!

By: Stacey

Stacey — Tue, 06 May 2025 19:17:26 +0000

I like this cake very much, but I found it really sweet before adding icing. That made me nervous to add the simple syrup, and also for the icing which has a lot of sugar overall. I decided to use the simple syrup on one layer to enhance the orange flavor. For the icing, I used a cream cheese icing recipe that calls for only 1/2 cup of powder sugar combined with a buttercream recipe that calls for 3/4 cup of powder sugar. I added orange zest into the icing to replace the orange flavor that would have come from the simple syrup. I’m super happy with the overall outcome.

The only thing I really wish was different is that the ingredients listed grams/mL in addition (or instead of). That makes the measuring easy and exact.

I really love the look of your cake. I think the rustic look is perfect with this cake.

By: Olivia

Olivia — Fri, 10 Jan 2025 17:19:32 +0000

In reply to Iris. Hi Iris! That is strange. If you used 8" pans I would double check to make sure your baking powder is fresh and active. The cakes should bake up to be about 1.5"-2" tall in 8" pans.

By: Iris

Iris — Fri, 10 Jan 2025 12:09:09 +0000

Hi! I love you recipe, mine just does not come out as tall as yours at all. My cakes are actually really flat! I use the same cake pan size you mention, so i’m a bit confused as to how this can happen. I’m sure it will taste just as good so that’s not an issue. I follow the recipe, I do not make any adjustments at all. Do you have any idea what I might be doing wrong so to speak?

By: Olivia

Olivia — Wed, 25 Sep 2024 16:40:11 +0000

In reply to Cindy. Hi Cindy! Yes, 1.5x the recipe for three 8" pans. You can change the Serving size to 18 to get the amounts.

By: Cindy

Cindy — Mon, 23 Sep 2024 21:55:35 +0000

Hi, I want to make this cake but with three tiers instead of two, how much would I have to increase the ingredients by? is it as simple as increasing by half?

By: Olivia

Olivia — Thu, 27 Jun 2024 17:16:08 +0000

In reply to Gabriel. Thanks so much, Gabriel! I'm glad you liked it :)

By: Gabriel

Gabriel — Thu, 27 Jun 2024 01:35:54 +0000

THE BEST! I’ve recently gotten into making cakes. I’ve provably made over a dozen in the past couple months. Im dead serious this is the tastiest cake I’ve ever had. I’m going to make it again soon but replace the orange with lemon instead. Thanks Olivia!

By: Olivia

Olivia — Wed, 19 Jun 2024 19:27:27 +0000

In reply to Dana. Hi Dana! Thank you for the wonderful feedback!

By: Dana

Dana — Tue, 18 Jun 2024 02:20:47 +0000

This cake was outstanding. Top 3 cakes I’ve ever made. I made it exactly as written. I didn’t have any issues with the frosting until it had sat on the counter for a bit while the cake was in the freezer but it was no big deal. I had a good amount of frosting left over. I probably could’ve halved the recipe for the frosting, or made 3/4 of it. The simple syrup turned out great but also have a ton of that leftover as well. Thank you for the awesome recipe!!