Almond cake with cherries

Comment

Comment by samantha on November 23, 2010 at 8:32am

this cake reminds me of the black forest version.. i like it in white ...

Comment by samantha on November 23, 2010 at 8:31am

amazing...

Comment by Anne M on November 17, 2010 at 11:55am

I am totally with you on that, I am not into cooking or using egg whites, that is why as of now I only use Wilton bc or Serious cakes bc. You my friend ARE a serious baker........your cakes are a testimony of that.

Comment by Eileen S on November 17, 2010 at 11:40am

I just used a 21 on the border. The cherries actually oozed over the side and caused a slide that I had to repair. Lesson learned! Pipe a dam, let it harden, THEN add the cherries, THEN do the decorative border. :)

I have not tried Serious Cakes BC - but I have to say if it involves cooking anything, tempering egg whites or any of that nonsense (ala meringue buttercreams) I'm not having it. LOL. I like my recipes simple. :) Maybe when I become a "serious" baker I'll try them.

Comment by Anne M on November 17, 2010 at 11:28am

Another beauty, wha tis the tip that u used for the curves on the border? Have u tried serious cakes bc icing? That is good too.

Comment by Kimberlee Billings on June 18, 2010 at 3:10pm

haha, I use the wilton buttercream recipe too... turns out great for me! so why change it :-)

Comment by Eileen S on May 27, 2010 at 7:29pm

Tazkera - I use the Wilton buttercream recipe (I know - gasp!), and I use 1/2 real butter and 1/2 shortening (again - gasp!), but I've gotten nothing but raves about how good it tastes and no compaints yet. Plus it is wonderful to work with and very rarely gives me problems.

Comment by Tazkera nur on May 27, 2010 at 2:11pm

Do u have the butter cream recipe?...When I make my butter cream it's dry on the cake and fall of like dry send. And I can't decorate with it so I have to buy the butter cream :( . The cake looks really delicious.