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How To make Maraschino Party Cake
2 1/4 c Flour
1 1/3 c Sugar
3 ts Baking powder
1 ts Salt
1/2 c Shortening
1/4 c Maraschino cherry juice
16 Maraschino cherries cut into
-eighths 1/2 c Milk
1/2 TO
2/3 c Egg whites, unbeaten
- 4 large eggs 1/2 c Chopped nuts
Sift together in mixing bowl flour, sugar, baking powder and salt. Add shortening, cherry juice, cherries and milk. Mix on slow to medium speed for 2 minutes. Add egg whites and continue beating 2 more minutes. Add nuts. Bake in two layers in 350 degree oven for 30 to 35 minutes. Ice with 7 minute icing and decorate with cherries.
How To make Maraschino Party Cake's Videos
Cherry Chip Valentine Stack Cake ~ Torani Friday
Here is a cake that will knock their socks off for Valentines day or any other day you simply want to show off your skills!
This cake mix fix cherry chip cake is reminiscent of the cherry chip cakes that my grandmother used to make for me a long time ago. She would use the cherry chip cake mix, which you can no longer get and then she would layer it with cherry chip frosting, also now a thing of the past, and drizzle chocolate sauce over the top and sides. This makes for an impressive and delicious cake that will really have them asking for it over and over again!
This cake starts with a French vanilla Duncan Hines cake mix and I have mixed it my way with instant vanilla pudding water, oil and extra eggs. I added Torani Grenadine syrup and chopped Maraschino cherries. This tastes just like the cherry chip cake of my youth only better.
I baked these in the new Wilton Easy Layers heart shaped cake pans you can find those here: I used three layers for my cake and reserved the other two for a special quick dessert video for another day.
I layered my cakes with buttercream I flavored with the Grenadine Torani and some delicious dark chocolate ganache that is so easy to make!
You can see how I made my buttercream here:
You can see how I made the chocolate Ganache here:
This cake is beautiful and sweet. You only need a small piece to satisfy! This cake should serve at least eight people. I think your sweetheart will love it!
I hope you give this a try and I hope you love it!
Happy Valentine's Day!
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Festive Birthday Cake ????Old School Cake Decorating ???? Cakes with Lorelie
Check out this Festive Birthday Cake with Old School Cake Decorating. In the video you will see how to create this basketweave with swags using a star tip 15-18 and a 104. The buttercream Roses are made with a 104 petal tip and a Rose nail. Gumpaste pieces are made using fondant mixed with a small amount of tylose to give it strength and the letters are cut out. All the tools can be found in my shop. The link is below. Join this channel to get access to perks:
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If you liked this video you will love my Cake Decorating Playlist with the best cake decorating tips including modern buttercream cake designs, simple buttercream decorating techniques, simple buttercream decoration using fresh flowers on cakes and links to the best buttercream for decorating. Also how to make textured buttercream cakes. Link to the playlist
Chapters for Festive Birthday Cake / Old School Cake Decorating
0:00 Intro
0:14 Starts with a Cannoli Cake
1:01 Swags and basket weave
2:07 Fleur De Lis
2:39 Borders
3:00 About the Buttercream Guide
3:29 Finishing the Cake
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How to Make: Maraschino Cherry Chocolate Almond Cookies
How to Make: Maraschino Chocolate Cherry Cookies
Get the recipe here:
When it comes to cookies, we love them in just about any form we can get them, but we find we accidentally keep going back to tried-and-true favorites instead of continuing to try as many new variations as possible. Chocolate chip cookies are obviously a staple, never to be outdone, but what about when we put a fruity twist on things and turn these into a sweet treat that’s just as perfect for Valentine’s Day as it is for a birthday party or potluck??
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Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo
It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!
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Maraschino Cherry Bundt Cake | Valentine’s Day Bundt Cake #bundtcake #maraschinocherry
1 ¼ cup sifted cake flour
1 tsp baking powder
¼ tsp salt
½ cup softened butter
3 tbsp oil
⅓ cup sugar
1 egg
¼ + ⅛ cup whole milk
3 tbsp sour cream
1 tsp almond extract
¼ cup maraschino cherry juice
10 oz maraschino cherries
*extra cherries for decoration
For the Glaze
½ cup powdered sugar
1 tbsp cherry juice
½ tsp almond extract
Please Watch the video for procedure.
How to make Perfect Cherry Compote | Homemade Cherry Pie Filling
#cherrycompote #cherrypiefilling
This homemade cherry pie filling recipe is perfect, quick and very easy to make. I have measured the main ingredients in grams to be very precise which will give you perfect result each time. This recipe calls for sweet cherries. If the cherries you are using are sour, then increase the amount of sugar by 50g keeping the measurements of other ingredients as it is.
Full Ingredient List
500g Sweet Cherries (fresh)
100g Sugar
2 pinches salt
1 Teaspoon lemon juice
1/8 cup (30 ml)Water
2 (10g) Tablespoon Corn Flour
4 Tablespoon water
Recipe
1. Wash and pit cherries.
2 Place the pitted cherries in a thick bottom pan along with water and sugar.
3. Switch on the flame and start cooking on medium heat.
4. Add salt.
5. Let it cook on medium heat for around 10 minutes.
6. The mixture will start bubbling and become foamy due to presence of sugar.
7. Keep cooking for 7-8 minutes more on medium heat. Give it a gentle stir from time to time.
8. The cherries will become soft.
9. Reduce the flame to low and make a slurry of corn flour and water. Mix well so that the slurry is lump free.
10. Add to the sauce and mix well.
11. With the flame on low just cook the sauce for 1 Minute more.
12. The sauce will thicken instantly. Do not overcook as the sauce thickens more as it cools down.
13. Switch off the flame. Add in the lemon juice and mix well.
14. Transfer to a sterilised jar once it cools down completely.
Notes
1. Do not leave the compote unattended after adding the corn starch slurry. It will stick to the bottom in no time creating lumps and ruining the texture.
2. Stir very gently while cooking the cherries so that they turn soft without ruining their shape.
3. Feel free to use this filling in cakes. pies, ice creams or cheesecakes.
4. The compote stays good in refrigerator for 15 days. I do not recommend storing beyond a fortnight as it is preservative free.
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