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!
Beautiful cake, as always, but Buttercream Frosting without butter? Why?
I love the way you decorated this cake. It’s so pretty.
Gorgeous, gorgeous, gorgeous! Love the blue and the red! And I’m going to try your frosting…here’s a confession. I don’t love SMBC.
LOVE it! I said in this blog post of mine: http://houseofestrogen.typepad.com/house_of_estrogen/2011/06/simple-womans-daybook-june-6-2011.html that I wanted a dress to match my daughter’s swimsuit. I didn’t know until now that I needed a cake to match it too! Beautiful! Your colors are spot-on!
Love the frosting colors – too darn cute! Sorry to hear the originally recipe didn’t work out but isn’t that just the way sometimes – such a shame.
I love your story telling! This cake reminds me of a piece of vintage fabric I used to use in my design business. I must go through the storage and find that remnant! I adore the look of this cake – the color of the frosting is intoxicating and your art work is spot on! You need a book deal…
when you do your cakes, do you cut the outside “crust” off of the cakes? I have the darndest time trying to keep the shape of the cake and cut the crust off… AND trying to keep the sides perfectly vertical – FORGET ABOUT IT….
Any tips you can pass my way? or a link you can send me?
You can add powdered cherry drink mix to your recipe as long as you don’t mind the color change.
I LOVE the way you decorated the cake. Red and Turquoise together are my fave! I’ve never tried this recipe from cooks country, but it’s one I’ve always wanted to:
http://www.cookscountry.com/recipes/Cherry-Chocolate-Chip-Cake/8116/
Very pretty! I think the cherry concentrate from King Arthur Flour would greatly help the cherry flavor… Ooh, I’ll have to add that to a cake next time and decorate it like yours. Beautiful!