How To make Cherry Cake,1st Prize Winner

Cherry Cake - Traditional Newfoundland - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Traditional Newfoundland Cherry Cake, made with red or green cherries. Error in video I used 1½ TSP of baking powder.
( NOT TBSP) Thanks
SEE RECIPE BELOW!
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for our cookbooks.

Ingredients:

1½ Cups Butter or less
1½ Cups Sugar or less
3 Eggs
1 Tsp Vanilla or Almond extract
3 Cups Flour
1½ Tsp Baking Powder ( NOT 1½ TABLESPOONS )
1 Cup Carnation Milk ( room temp ) evaporated milk, or milk of choice
1 Cup Halved Glacé Cherries ( roll in 1/4 cup flour before adding to mixture )
ERROR MADE IN VIDEO, I SAID 1½TABLESPOONS OF BAKING POWDER, YOU ONLY NEED 1½ TEASPOON FULL. Please except my apologies. Bonita
Method:

- Cream together butter and sugar.

- Add eggs one at a time, mix well until light and fluffy.

- Mix in vanilla or almond extract.

- In another bowl sift or mix together flour and baking powder.

- Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temp milk to your mixture.

- Fold cherries that have been rolled in flour to your mixture. Grease one 10 inch springform pan or two loaf pans, or pans of choice.

- Bake in a 350°F, Preheated oven for 45 minutes to an hour depending on your oven, before removing from your oven check the middle of your cake first with a toothpick if it comes out dry it's done if wet close oven door and leave for another five minutes or so . Don't over bake your cherry cake , this will make your cake dry.

- Remove cake from your oven let set in cake pan for 5 to 10 minutes before removing it from the pan. You may need to run a knife around the sides to remove from pan if stuck.

Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!

Christmas Lambeth Style Cake Tutorial | How To | Cherry Brigade Challenge

This week its another Cherry Brigade challenge piece! The Briagdiers voted for the theme 'Christmas Nostalgia'. I had other plans for my piece, but this is where we ended up! Check out the brigadier's amazing pieces at the end of the video and vote for your favourite.


????CHERRY BRIGADE????



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►PRODUCTS OR SIMILAR USED IN THIS VIDEO◄
* some links are affiliate links below this point
Icing Sugar Shaker:
0 Paintbrush:
ProFroster:
White Belcolade:
Metal Turntable:
Drums:
Renshaw:
Morrocan Velvet Lustre:
Piping Bags:
Nozzles:
Debossers:
Lemon Extract:


Full lists: amazon.co.uk/shop/littlecherrycake
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►WHAT I MENTIONED◄
Rocky Road Recipe: Coming Soon
Coloured Ganache:


►CAKE BASICS◄
Vanilla Cake Recipe:
Buttercream:
How to make dark ganache:
How to make white ganache:
How to cover a cake (draping):
How to cover a cake (panelling):
How to cover the board:


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Disclaimers:
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#cherrycakeco #caketutorial #christmaslambeth

Classic Cherry Cake how to Recipe Demo at Bakery

Learn how to make a Classic Cherry Cake from scratch. This old school recipe is the world’s best, that melts in your mouth delicious and this recipe is so easy !
⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️

How to make Classic Cherry Recipe Cake
Recipe Video Link :
Please note that the Video my differ from the written recipe
Recipe Ingredients:
200g Softened unsalted butter
250g Glace Cherries
200g Castor sugar
175g Egg
200g Plain flour
85g ground almond
Grated zest 1 lemon & juice
5g Baking Powder
900g loaf tin or 20cm round cake tin
Method:
1. Preheat the oven to 180c / 350f
1. Oil & line the base of a 900g loaf tin or a 20cm round cake with greaseproof paper.
2. Put the butter and sugar into the bowl of a freestanding mixer with 3 speed, then beat until light.
3. Scrape down and start adding in the egg over 5 mins on 2 speed then mix on 3 speed for 5 mins
4. Mix together the cherries & sifted ground almonds, with a tablespoon of the flour. Now in a 2nd bowl sift the flour & baking powder together
5. Scrape down the mixing bowl now add in the lemon zest, flour & cherry mixture, now add in the juice of the lemon fold lightly in evenly into the batter & fold until clear.
6. Put the batter into the tin and smooth over the top add some crushed sugar cubes or granulated sugar and now pop some cherries on the top
7. Bake for around 1 – 1 ¼ hours or until golden brown and a skewer inserted in the middle comes out clean.
Please note times can vary it’s down to the types of ovens and the tins size i.e. small tin may take about 60min large tins about 90min
Tip : ( add a small amount of Ice into oven at the same time as baking this help )
6. Remove cake from the oven then leave to cool for 30 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing.
The Cake will keep in an airtight container for five days
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Ground Almonds
Glace Cherry Halves
Soft White Plain Flour
Ground almond
Castor sugar
Baking Powder
Now check out the recipe and playlists under video
Sourdough and yeast breads recipes link :
Home baker recipes link :
Home baker flapjack recipes link :
How it made in the bakery link :
Product Reviews link :
Pasty, Pies, Sausage Rolls link :
Confectionery Butter Creams and Fillings at Bakery Link :
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Kitchenaid

Bako Castor Sugar

Shipton Mill Flour
Digital Camera Used is a Canon EOS M50 Kit
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Honey Bee by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
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Give up the oven, but not the dessert! Chocolate and cherry cake, a perfect match!

Give up the oven, but not the dessert! Chocolate and cherry cake, a perfect match!

ingredients:
biscuits - 200 g (7 oz)
milk - 1 l (34 fl oz)
vanilla-flavored pudding powder - 80 g (2.82 oz)
sugar - 150 g (5.3 oz)
vanilla essence - 5 ml (1 tsp)
cocoa - 4 tablespoons
butter - 100 g (3.5 oz)
milk - 50 ml (⅕ cup)
dark chocolate - 100 g (3.5 oz)
cherries - 100 g (3.5 oz)
Tray size 25 cm x 25 cm (10 in x 10 in)
In the fridge 1 hour


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The heaven for cherries and chocolate lovers - cake without baking!

The heaven for cherries and chocolate lovers - cake without baking!

Ingredients:
for the base:
biscuits - 200 g (7 oz)
melted butter - 120 ml (½ cup)
TO COLD 30 MIN

for the cream:

cheese cream - 150 g (5.3 oz)
milk - 70 ml (2.3 fl oz)
powdered sugar - 100 g (3.5 oz)
whipped cream - 300 g (10.6 oz)
melted dark chocolate - 150 g (5.3 oz)
eclairs with cream - 22 pieces
TO COLD 30 MIN

for the cherry topping:
frozen cherries - 250 g (8.8 oz)
water - 100 ml (3.4 fl oz)
starch - 20 g (0.7 oz)
sugar - 100 g (3.5 oz)

TO COLD 30 MIN
Tray with diameter 20 cm (8 in)

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How to fill and decorate a Cherry Cake| Cake Decoration Tutorial

Hi Bakers and Bakerettes.
In this short decoration tutorial; we show you how to:
*How to torte a cake (slice it in half) and use toothpicks to line it back up again.
*Create a dam and how to fill a cake with Cherry fruit filling
(creating a dam makes sure the fruit doesn't 'ooze' out
*Decorate a thin American buttercream frosting for a naked look.
*Use sugar syrup for drips (Icing sugar + Water + Food color)
*Write with Chocolate

Hope this tutorials helps you out and you learn a new tip ^_^

#caketutorial #decorationtutorial #cherrycake

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