Happy Birthday Rachael Ray!

On August 25th Rachael is celebrating her birthday.  Her fun and loyal staff over at Everyday With Rachael Ray Magazine thought it would be neat to get the world involved!

If YOU would like to make her a cake click on her facebook page and just post it!  It could be see by thousands of fans!

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I have been wanting to make these birthday cookies into a cake forever.

They were so fun and easy and I love when my friends let me make them cookies!

 

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I also thought it would be fun to make the actual cake a cherry cake too!  So I tried the Maraschino Cherry Cake recipe from Cooks.com.

I actually followed the recipe ingredients and directions exactly.

Gotta tell ya… I could not even taste a hint of cherry in it.  Now, we all know that my palette is far from refined, but I can pick up on subtle if I am really trying.

And I did try.

I closed my eyes and everything.

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It tasted like a bland vanilla cake.  Boo! Hiss! Wah.

For the frosting I used my favorite full fat buttercream of the moment.

cherrycake

Buttercream Frosting

Prep Time 15 mins
Total Time 15 mins

Ingredients

  • 35 1/2 - 8 cups of powder sugar or a 2 lb. bag
  • 1 cup shortening
  • 1 -2 tsp vanilla if making white frosting use clear vanilla
  • 1/2 -3/4 cup milk I have also used whipping cream and whole milk

Instructions

  • Blend all ingredients on low until incorporated, then increase speed and blend for 1-3 minutes until reach desired consistency

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Seriously.  That’s how I do it.  I am considering changing my blog name to “i am impatient baker”.

 

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One change that was a really welcome addition was adding a 1/2 cup of finely diced maraschino cherries to the center layer.

They saved the cake.

Subtle.  Sweet.  Bright obnoxious red and turquoise cake with a hint of cherry flavor.

 

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Interesting fact: I don’t like cherries.

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If you have a good Cherry Cake recipe and want to share, feel free to point me in the right direction.

If you want to join me in a slice while I conduct a pity party, then please, pull up a chair.   This could be an all-nighter.

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I linked this to Tidymom’s I’m Lovin It blog party!  Stop on by!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi, Amanda. I’ve been pining for this cake for a year and it’s time to make it for my niece’s first birthday! What tip did you use to pipe the cherries?

  2. I looked at the recipe you used…. no suprise it was a disappointment!
    Use a pound cake recipe or 2 to make a layer cake
    Add 2 plus cups marachino cherries per recipe – patted very dry, halved and doused well in flour before folding into batter. Bake as directed – test with toothpick.
    MY FAVORITE!!! never to many cherries

  3. You may want to try incorporating some dried cherries into the recipe. (And I’d add almond extract.) The dried cherries have a more intense cherry flavor.
    I absolutely love the cake décor. It has a cute 1950’s vibe to it.
    🙂

  4. My freezer died so I have a bunch of unfrozen Rainier Cherries to use. I need a bread recipe or something to use plenty of cherries in it. Can you help?

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