Friday, September 2, 2011
Cheery Cherry Cake
What You Need
For the Cake:
1 box white cake mix
1 can cherry pie filling
1/8 tsp. almond extract
3-4 cups buttercream icing
Red & Green icing colors
3 decorating bags
Tips #12, 3 & 352
Plastic wrap for icing bag bullets
To bake the cake, simply combine the egg, pie filling and cake mix, and bake. It is the same as the chocolate-covered cherry cake recipe, but substitute white cake mix for the chocolate. It makes a really cute pink cake inside and out. (And yes, if I were smart I'd have taken a picture of it. But I was not.) This cake can get a little extra moist, so if it's too gooey for you, leave out the egg.
decorator's buttercream icing, just to be sure you have enough.
Color about 1 cup of the icing a dark red for the cherries. (Click the link to see my note about red food coloring.)
Color about 1/2-3/4 cups green for the stems and leaves.
Leave about 1/4-1/2 cup white for the accent mark.
Color the remaining icing pale pink to color (and fill, if desired) the cake. *Note: To get the very pale pink color, I substituted 1 Tbsp. of the syrup from a jar of marachino cherries for the last Tbsp. of milk. You can also just color it pink with red or pink coloring.
complete tutorial on how to ice a cake.)
Use Tip #12 and red icing. Hold the bag straight up from the surface of the cake. Think about drawing a small, compact "u" shape for each cherry. Make the cherries in sets of 2.
If you want, you can also use a tip #3, 5, or 7 to make smaller cherries the same way. (I used a tip #5.)
*Note: For the sides, you will hold the bag straight out from the sides, not straight up.
Click the Links Below to See:
Chocolate-Covered Cherry Cake
Cherry Sugar Cookies
Basic Cake Decorating Techniques and Ideas
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