I followed the advice of arcticwoman and made a syrup out of 1/2 cup reserved cherry juice, 1/2 cup sugar, and 1/4 cup Kirsch (cherry liqueur - added after the juice/sugar simmered for a bit and then cooled). I wasn't sure if I was to omit the cornstarch or not, but I did omit it and it seemed a little thin, but turned out fine.
I also used the Oregon brand can of tart cherries, two cans (14.5oz each) and I actually had left over cherries.
I also only had the cake in the oven for 20 minutes when I took it out and it was perfect. I used convection bake, at 350.
To separate the layers, I used my Wilton cake wire thingy and it worked okay, but next time, I'll probably try using a thread instead.
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I followed the advice of arcticwoman and made a syrup out of 1/2 cup reserved cherry juice,...