I made three of these cakes at one time, for a big event at church. I used nine cake pans, three per layer, and that worked well, but it gave me nine chances to try sprinkling layers with different methods. I used half maraschino-cherry juice and half kirsch for the sprinkling of each cake. One thing I figured out, while doing this, was that if you pierce the cake layer carefully, about 20 or 30 holes, it helps the kirsch soak in better. I used a fork on one layer, and that didn't work as well, because the moist cake tended to stick to the fork tines. I used a long-handled cooking fork with two long thin tines for other layers, and was more careful in piercing the layer, and that worked better. On the layers that I didn't pierce before sprinkling, the top one-fourth inch of the layer was so wet that it was impossible to ice with the coffee-chocolate frosting. The pierced layers were much easier to ice.
Also, I transported the stacked layers to the church to do the finish work there. This was not a good idea, it turns out, because these soaked cake layers are so fragile. One of the cakes basically broke apart while being transported, although I had carefully propped and packed each cake. So I would say, if you plan to serve this somewhere other than where you bake it, bring the baked cake layers to the destination BEFORE doing anything further.
I used, with the 6 cups of whipping cream, three packets of powdered Dream Whip, about 1/4 cup of kirschwasser, and about 2/3 cup
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