Cherry Cherry Boom Boom Cake
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INGREDIENTS

Cake

Please note: You’ll need to double the cake recipe to get the size cake made in the video.

429g all-purpose flour

265g caster (superfine) sugar

1/2 tsp salt

3 tsp baking powder

375ml of milk

125ml vegetable oil

125g unsalted butter, softened

2 tbsp Greek yogurt (can substitute with sour cream)

1 tsp vanilla extract

2 large eggs

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¼ cup cherry brandy (can omit this)

1 cup glace cherries (roughly chopped)

5 drops red food gel (you may need to use more depending on which brand you use.

5 drops pink food gel (this will help give it that nice rosy red colour)

red sprinkles

maraschino cherries to decorate

 

White Frosting

X1 batch American buttercream frosting (recipe: thescranline.com)

¼ cup cherry brandy (can omit this)

 

Red Frosting

X1 batch American buttercream frosting (recipe: thescranline.com)

¼ cup cherry brandy (can omit this)

5 drops red food gel

METHOD

Serves 30

Level: Medium

Frosting

To prepare white frosting add cherry brandy and mix until well combined. Sorry forgot to show that in the video :0)

 

To prepare the red frosting add the cherry brandy and food gels and mix until well combined.

 

Please note: You’ll need to crumb coat the cake before you colour the red frosting.

 

Cake

Please note: You’ll need to double the cake recipe to get the size cake made in the video. I showed half the recipe in the video because most of you won't have a bowl big enough to make that amount of batter :0)

 

Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.

 

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.

 

Add the milk, oil, Greek yogurt, eggs, brandy, chopped glace cherries, red food gel, pink food gel and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

 

Fill three 8” cake tins with batter.

 

Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.

 

Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.

 

We’re going to crumb coat this cake using the white frosting. To prepare crumb coat, add a dab of the white frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.

 

Add a layer of the red frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using a cake scraper. Chill.

 

To finish off add sprinkles to the side of the cake starting off with lots of sprinkles along the bottom and working your way up adding less and less to get kind of an ombre effect of sprinkles. Fit the end of a piping bag with a Wilton 1M tip and frost some red swirls on top of the cake and add some maraschino cherries on each swirl.

 

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HELPFUL TIPS!

 

STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

 

HOW TO PREPARE YOUR CAKE TIN: For this recipe you’ll need at least one 8” cake tin but preferably three 8” cake tins. To prepare the tin, spray with oil spray. To prepare the baking paper use a pen to trace around the bottom of the cake tin on to the baking paper. Use scissors to cut slightly inside the circle you traced. Place the traced side down onto the baking tin with oil spray.

 

HAND MIXER: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

 

OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).

 

BUTTER: Make sure the butter is very soft for the cake mixture. Theres two ways to do this. Microwave for 5 seconds at a time flipping the butter on each side until very soft (not melted). If you don’t have a microwave run a large bowl over hot water. Dry the bowl and place over the butter for 1 min. The heat from the bowl will create a warm enough environment to soften the butter.

 

SIMPLE SYRUP: To make simple syrup add 100g sugar and 100g of water in a a medium sized pot. DO NOT STIR! Bring to a boil and allow to cool completely before using.

 

BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.

 

TOOLS:

Cake turn table/lazy susan

Large mixing bowls

Spatula

Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag

Tablespoon

Measuring spoons

8” cake tin

Ice cream scoop (optional)

Revolving cake stand

Cake scraper

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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