This recipe is very good...HOWEVER, here are my moderations: I made this in a hurry, so I had to use a dark chocolate cake mix, which was wonderful.
-Soak the cherries in the kirsch overnight.-Because other's have said that it's too strong I used only 1\4c. kirsch and 1\4c. leftover cherry juice to brush onto the cake. It was potent enough.-Set aside 12 whole cherries for decoration and chop the rest for the filling.-Double the buttercream icing recipe to ice the layers, top & sides of the cake, and also reserve about 1c. of icing to use as rosettes later. (If you don't have an icing pipe, simply put icing in a plastic baggie and snip one of the corners. Press the icing out.) Press out 12 icing rosettes and use them as a base on which to put the 12 reserved whole bing cherries. It looks really pretty! Delicious cake!
Was this review helpful?
248 users found this review helpful
This recipe is very good...HOWEVER, here are my moderations: I made this in a hurry, so I had...