Khor Hui Min

Delicious. Everybody liked it. Using yogurt instead of whipping cream or sour cream is a healthier alternative.

I have made this many times already, as a cake as well as cupcakes (makes 24 medium-size). It's a lovely cake - moist, soft and full of orange flavour. You can substitute part of the vanilla extract with orange oil, but the recipe is fine just the way it is. Sometimes I make the Williamsburg frosting as filling for a cake, or as topping for cupcakes. As frosting, it will be rather soft, so you must chill the cake with the frosting for a few hours before you take it out anywhere. And the frosting will melt in hot weather (I live in a tropical country).

I used orange to replace the liqueur. The flavour of the frosting is very good. A few of the reviewers said the frosting was dry. But I have made this frosting many times already, as a filling for the Williamsburg Orange Cake (also from this website) and as a frosting for cupcakes (same cake recipe). As a filling it is great. Used as a frosting for a cake or cupcakes, I find it a bit soft. Perhaps it has to do with my hot and humid tropical climate - I live in Malaysia. But I will continue to use it because it smells and tastes great, and it's refreshingly different from the usual buttercream frosting. I just put the cake with the frosting in the fridge to set overnight before taking it anywhere.