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!
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!
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.
It tasted like a bland vanilla cake. Boo! Hiss! Wah.
For the frosting I used my favorite full fat buttercream of the moment.
Buttercream Frosting
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”.
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.
Interesting fact: I don’t like cherries.
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!
So pretty Amanda!! Loving the colour combination and would LOVE to try a slice!
Because you have shared so much with me…my secret to cherry taste (for some reason I get lots of request for cherry flavored confections!) is to replace a portion of the liquid in your recipe with the “juice” from the maraschino cherries. Experiment to taste. And i always chop them and add to the filling, just like you did. Its more than subtle, but less intense than the cherry pudding. Perfect for even non cherry lovers.
love the cake!
You might want to try a little variation on the buttercream recipe…I use that one all the time too…but I use half butter and half shortening. It doesnt have a greasy feeling on your tongue…my family loves it. Let me know if you try the change 🙂
love, love, love Amanda – the colors are so bright and cheery!!
Oh my goodness. Wait until Bridget see’s this cake 😉 Sorry the flavour wasn’t all you had hoped but your certainly dressed it up beautifully.
Here’s a little recipe I made in April for my daughter’s bridal shower. They were yummy!! Give it a try and let me know what ya think. http://curlywillowdiy.blogspot.com/2011/04/vickis-test-kitchen.html
It is tooo cute!! It makes me want to go on a picnic!! And that is a GOOD thing 🙂
Love this!! You and Bridget need to get together with your cherry sweets! And, if you make this again, be sure to borrow my apron that matches this cake PERFECTLY!!
I absolutely love this. It’s so funny. I am making an anniversary cake for my husband and I’m using those exact colors, minus the green (black instead). The cherries will be daisies instead. This an awesome cake. I have to keep this design in mind when I do a black forest cake or cherry ice cream cake. Love your work Amanda. I’m always stalking you on Facebook.not in a creepy way though! 🙂