I've eaten my share of leftover cake for breakfast. You bet. I felt so special, and I never worried about calories. Why should I? I was a skinny kid with a wicked sweet tooth.
So I'm starting a new tradition of baking my own birthday cake. Selfishly, this gives me a justifiable reason to go through my collection of cakes that I've collected on one of my Pinterest boards. Cake baking is therapeutic for me-- and I confess that I love the taste of cake batter.
Sweetapolita, I Am Baker, and Sprinkle Bakes. These ladies are what I consider to be the "Divas" of cake artistry, food styling and photography. I'm a total beginner with piping my frosting, and I find that's if fun to do. I aspire to get better at it, hoping it will bring out the untapped artistry in me.
I had pinned Heather's recipe, when she first posted it on her blog. Cherry Chip cake brings back fond childhood memories, and her maraschino cake was always on my mind-- it kept calling to me, and my birthday (that came and went on July 20th) was the perfect excuse to make it .
TIP: This recipes uses only egg whites. I make egg yolk-custard based ice creams, fairly often. Instead of throwing out the egg whites, I freeze them. I thaw them, in the refrigerator, and they worked out perfectly for this recipe.
I usually shy away from products that are laden with high fructose corn syrup-- but once in a while, I throw caution to the wind. Maraschino cherries spook a lot of people-- the whole Red-Dye 40 scare and the HFCS. I've always loved their bright red color, and the slight taste of almond. I love almond anything. I figure that I don't eat these very often, so I'll survive.
NOTE: With cherry season in full swing, I see no reason why you can use the real deal. It just won't have the bright pink color and flavor of maraschinos. It's definitely worth a try, though.
Cherry Concentrate on King Arthur Flours website and added, a little at a time, tasting until the cherry flavor came through-- about 2 tablespoons. It also added extra color to the batter, so I didn't need to use food coloring.
Holy Cholesterol! Did I just write FOUR sticks of butter?! Yes, I did. Shall I repeat that? Four.
Do you eat Swiss Buttercream cake every single day? Twice a week? Twice a month? No? Good! Neither do I. Consider this to be a treat, that you do-- say-- one to three times a year. Once slice, each time. Feel better?
here. You can also see an excellent tutorial on what to do if your Swiss Buttercream appears to go "wrong" on Sweetapolita's blog. I'm so pleased that I've conquered my fear of making Swiss Buttercream. The frosting has a silky texture to it. The sweetness is there, but it's not super sweet. It's a dream to frost with, too.
Grilled Planked Salmon was almost ready. I was losing natural light, so I had to cut into the cake to photograph what it looks like inside. There was no time for food-styling, so this is what I have. It was super hard for any of us to resist eating a slice, but we managed to hold off for another hour and a half.
A printable recipe card is at the end of this post. Thanks, Heather, for your beautiful cake recipes and photos. I will make this recipe, again, and I think they'd make adorable cupcakes.
It's back to school time, so I'm in the throes of my busiest work weeks. I've been registering high school kids, non-stop, because their first day of school is next Wednesday. I might be scarce for a while longer, but I'll be back with plenty of new recipes. Thanks for following me!