CHERRY SMASHED CAKE
The flavor in this cake's wonderful cherry filling reminds me of chocolate covered cherries! Does it get any better?! My cousin is actually using this recipe as inspiration for her daughter's wedding cake... It's that good.
Provided by jamie Beecham
Categories Cakes
Time 35m
Number Of Ingredients 30
Steps:
- 1. Mix sugar and butter cream until smooth about 10min. Add the eggs one at a time beating until smooth
- 2. Sift the cake flour, add baking soda, baking powder, and salt together then add to the mixture with alternating milk to mix add in vanilla mix
- 3. Spray 2- 8 inch cake pans and add cake evenly in the pans Bake at 350 for 30 to 35 min check at 30 to assure not burning and test with tooth pick for doneness. This is a dry shortbread type of cake old recipe from the 50s so not for a cake that will not be moistened by the filling. Good for strawberry short cake too.
- 4. FIRST FILLING: butter needs to be soft add butter and sugar in mixer. Slow speed add the sweet condensed milk, chopped cherries and flavoring. Mix until cream stage if too wet add a little more sugar. STRAIN THE CHERRIES FROM THE JUICE KEEP THE RESERVED JUICE FOR THE FLAVORING IN THE ICING AND FILLING ALSO TO DRIZZLE IN THE CAKE LAYERS
- 5. SECOND CHOCOLATE FILLING LAYER: melt chocolate chips with half&half or milk and flavoring stir in one cup of powered sugar, mix till spreadable not soup like but a little stiff
- 6. ICING: Mix all the ingredients and make sure it is just the right consistency to spread and stay on the cake. This is a professional bakery icing and may be alot left over but the recipe calls for two boxes of powered sugar so I made it with my version of flavoring.
- 7. ASSEMBLING THE CAKE: Slice layers in half making 4 layers, let cool on cooling rack. While on cooling rack take the cherry juice and drizzle into the layers and let stand while cooling. Assemble one layer on the plate, first cherry filling then top with some chocolate. Keep doing until all 4 layers are together even on top of cake. Spread some of the cherry filling around the sides too. Not thick THE LAYERS MUST BE COMPLETELY COOL BEFORE ADDING FILLING AND SIT FOR A WHILE TO SOAK IN THE CHERRY JUICE. BE SURE TO POKE THE WHOLES IN YOUR LAYERS TO ABSORB INTO THE CAKE LAYERS, VERY IMPORTANT
- 8. ICING: Now finish the cake by adding the icing all over the cake and I like it thick. Let set and be sure to refrigerate due to the milk in the cake icing. I let stand out for about an hour before serving after it has been refregerated. Cake is better the next day. It sits and just soaks up that flavor.
JAMIE'S CHERRY SMASHED DELIGHTS
Still making Christmas goodies for the holiday party and friends. This candy came from my Blue Ribbon cake, CHERRY SMASHED CAKE. I love the cherry delight in each little bite. Yippie done and made a big hit with the hubby as I have said before he is the inspiration behind the Cherry Smashed Cake because of his love of Chocolate...
Provided by jamie Beecham
Categories Fruit Desserts
Number Of Ingredients 8
Steps:
- 1. In a large mixing bowl add the 2 bags of confectioners sugar then add in the condensed milk. Also add in the butter .
- 2. I used a hand mixer but first gave it a good stir with a spoon to mix in the sugar before using the electric mixer so the sugar would not go all over the counter and me.
- 3. Drain the cherry well then crush in a food processor or mini chopper, add to the mixture
- 4. Add the liquerur and cherry juice then begin to mix well and make sure it is stiff. If it is not add some more sugar till it stiffs up enough to make a ball. Place the mixture in the refrigerator till hardend enough to work with.
- 5. Pinch off some candy mixture and roll in the palm of your hand to make a ball. Place on pan and place back in the fridge ge till good and cold a couple of hours will be necessary to be able to dip in the hot chocolate
- 6. In a candy melt machine I melted the bark and dipped the balls one at a time placed on parchment paper and put back in the fridge and left all night. Place in a airtight container and keep refrigerated till use of them.
CELEBRATION SMASH CAKE
To me, when it comes to celebrating birthdays, there isn't such a thing as too many sprinkles. That's why I love this smash cake and birthday cake combo. I stir sprinkles into the batter AND decorate with sprinkles once the cakes are frosted. I love to use large confetti sprinkles to decorate the large cake.
Provided by Kardea Brown
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the cake: Grease and flour 2 6-inch cake pans and 3 8-inch cake pans. Preheat the oven to 350 degrees F. Stir together the flour, baking powder, baking soda and salt in a large bowl.
- Beat the butter and granulated sugar together on medium speed with an electric mixer until creamy. Beat in the egg whites until fluffy. Add the sour cream and vanilla and beat until smooth. Add the flour mixture alternately with the milk in three additions, beginning and ending with the flour mixture. Fold in the sprinkles.
- Spoon the batter into the prepared pans. Bake the 6-inch pans for until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Bake the 8-inch pans until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Remove the cakes to wire racks to cool in the pans 5 minutes. Turn out onto wire racks to cool completely.
- For the vanilla buttercream: Beat the butter at medium speed with an electric mixer until creamy. Add the powdered sugar, 1 cup at a time, until combined. Add the cream, vanilla and salt and beat to a spreadable consistency. Tint some of the frosting with blue food coloring, if desired.
- Build the cake: Stack the 8-inch cakes with frosting spread between the layers. Stack the 6-inch cakes on top of the 8-inch ones and spread frosting between the layers. Frost the top and side of the cake. Decorate with confetti and/or blue sprinkles, if desired.
CHERRY CREAM CHEESE CAKE
This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer.
Provided by Carol
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
- Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
- Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 47.3 g, Cholesterol 105.6 mg, Fat 23.4 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 12.6 g, Sodium 241.7 mg, Sugar 27.8 g
CHERRY LOAF CAKE
Make this moreish cherry cake for afternoon tea or a coffee morning. Made with sweet glacé cherries and crunchy almonds, it won't last long
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line with baking parchment. Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, followed by the vanilla and almond extract (if using).
- Toss the cherries with 2 tbsp of the flour in a bowl. Tip the rest of the flour, the ground almonds, baking powder and a pinch of salt into the bowl with the sugar and eggs, and mix until just combined. Fold in the cherries and any remaining flour in the bowl. Spoon into the prepared tin and smooth over the top.
- Bake for 50-55 mins, or until a skewer inserted in the middle comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Serve as it is, or mix the icing sugar with the extract and enough milk to make a thick but pourable consistency. Drizzle over the loaf cake, and scatter over the flaked almonds to serve.
Nutrition Facts : Calories 377 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
THE BEST UNBAKED CHERRY CHEESECAKE EVER
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
Provided by LuCynda
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g
EASY CHERRY CAKE
In the 1950's, when cake mixes first came out, there was only chocolate, white or spice. To make something special, I came up with this.
Provided by NanaD
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Grease or Spray bottom of two 8 or 9 inch cake pans.
- *Drain juice from cherries and add water to make 1 1/4 cups.
- Chop cherries in half.
- Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes
- Pour into pans.
- Bake 30- 35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes in pans.
- Run knife around sides of pans before removing.
- Cool completely before frosting.
- A White Mountain icing is very good.
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