The butter cream filling is so stiff you can't spread it and even after adding an ENTIRE second stick of butter, the filling got hard-- not firm...HARD. as in crunchy-- after being in the fridge over night. (the humidity was very high that day, too!) the plain whipped cream tasted like horse slobber after i put in the kirsch. (this can be remedied by adding some sugar, but mine went flat after playing with it too much to try and fix it.) try this idea using traditional butter cream filling, cut the kirsch "sprinkling" down from 1/2 cup to about 1/4 and make a sweet whipped cream frosting. you will be SO much happier. you might even want to switch to amaretto rather than use the kirsch. it is less bitter. i was so frustrated with every step of what should be a simple cake that i would truly say this cake is not worth it.
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The butter cream filling is so stiff you can't spread it and even after adding an ENTIRE...