Vintage Cherry Chip Layer Cake
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Cherry Chiffon Cake
Here is a special cake for special occasions. A standard chiffon batter infused with maraschino cherries and juice, makes a Pink Lady cake that is light, delicate and great for celebrations. An easy glaze with powdered sugar and cherry juice puts the finishing touch on this wonderful cake.
CHERRY CAKE
Cherry cake for the new issue of SoGood Magazine. I decided to experiment with various objects placed in a constrained space. At first, the idea was to pour spheres into an invisible box. However, soon after I decided to replace spheres with cherries. Read more about the cake and how we model it here dinarakasko.com/cherry-cake/
The cake looks very realistic. By the way, you can buy the mould at dinarakasko.com/shop/
Inside: chocolate sponge cake, crispy layer, berry confit with LUXARDO Maraschino, cherry cremaux with Valrhona Manjari, chocolate mousse (gluten-free recipe).
Торт Вишни для нового выпуска журнала SoGood Magazine. Форма выглядит очень реалистично, для покрытия использована нейтральная глазурь и декор из изомальта. Внутри: шоколадный бисквит, хрустящий слой, вишневое конфи с LUXARDO Maraschino, вишневое кремю с Valrhona Manjari, шоколадный мусс (рецепт без глютена).
Вы можете приобрести эту форму у меня на сайте.
Cherry Nut Cake Recipe: The Chef's Pantry with Anna Rossi
We are joined by Amy Traverso Food Editor for 'Yankee Magazine' and co-host of 'Weekends with Yankee' on WGBH. We are making her Cherry Nut Cake with a Whisky Cocktail- a treat she serves every year on Christmas morning. #TheChefsPantry
BAKE WITH US:
Mom’s Cherry Nut Cake
Recipe by Amy Traverso
Total time: 70 minutes
Hands-on time: 20 minutes
Makes: 8 to 10 servings
Ingredients:
2 cups all-purpose flour, plus more for the pan
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan
8 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup halved maraschino or other pitted, canned (or jarred) cherries (not cherry pie filling), with all but 3 tablespoons of their juices drained
2/3 cup chopped walnuts
Garnish: Powdered sugar
Method:
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Preheat your oven to 350° and set a rack to the middle position. Grease a standard 12-cup Bundt pan with the butter, then dust all over with the flour. Shake out any excess flour. Set the pan on a baking sheet and set aside.
In the bowl of a standing mixer, cream the butter and cream cheese for 1 minute. Add the sugar and mix on medium speed until light and very fluffy, about 5 minutes. Scrape the bowl. Lower the speed and add the eggs one at a time, scraping between additions. Still on low speed, add the vanilla and almond extracts. Staying on low speed, add the flour mixture and stir until blended, then add the cherries with their reserved juices and the nuts.
Pour the batter into the prepared pan and transfer on the baking sheet to the middle rack of the oven. Bake until the cake is fragrant and golden brown and a cake tester comes out clean, 45 to 50 minutes. Let cool, then dust with powdered sugar and serve.
Cherry Chip Cake
Cherry chip cake is a semi-homemade cake with an easy cherry buttercream frosting. Chopped maraschino cherries are folded into the batter that's sweetened with a splash of cherry juice to add beautiful color and flavor.
Full Recipe:
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An Iced Cherry Cake ◆ 1920s Recipe
★ About this recipe: This 1928 recipe delivers a perfect classic celebration cake that is fit for any occasion, be it a relaxed coffee morning or birthday party. In fact, we reckon it'd make a lovely birthday cake. This cake got top marks from our families. It's definitely one that we'll be revisiting. __________________________________________
★ Ingredients:
For the sponge cake:
170g butter or margarine
170g caster sugar
3 eggs
226g plain flour
½ tsp. baking powder
113g glacé cherries, halved
56g candied citrus peel
4 tbsp. milk
For decoration:
226g icing sugar - plus extra, in case you feel that you need more 4 tbsp. tepid water
1 drop of red food colouring
★ Full instructions:
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★ Our Website: handeddown.co.uk
★ Instagram: @handeddown.uk
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★ Book Details: Bestway Cookery Gift Book (Third Book) (1928) By: Best Way
Publisher: Offices of The 'Best Way' Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.)
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♪ Music: Frozen in Love by Aakash Gandhi