Comments on: Cherry Chocolate Cake

By: Neryma

Neryma — Wed, 17 Jun 2009 22:47:05 +0000

I like the idea of reducing the cherry juice before adding- and I dont know about Italian icing- but it sounds great- and how about dicing fresh cherries and sprinkling them just on the top-
also the laying sliced cherries and icing in between cake layers sounds delicous!
I plan to try to experiment with the recipe also! Ill post again If I find something that works!
great idea! and I LOVE cherries too!

By: Brooks

Brooks — Mon, 19 May 2008 16:25:38 +0000

Diamonds, travel, roses, whatever.

If you love them, truly love them…

Let ‘em eat cake!

By: phoebe

phoebe — Fri, 16 May 2008 12:48:53 +0000

vote #3 for a real buttercream. with an italian meringue or even french buttercream you will have a much more stable base to add flavorings too. i do rlb’s swiss meringue, which is an italian meringue with the addition of a creme anglaise…heaven!

By: Fuzzy

Fuzzy — Fri, 16 May 2008 11:14:02 +0000

If you completely cream the butter/sugar for the icing first, you *should* be able to add pretty much whatever you want afterward.

Random suggestion: what if you plan on making the buttercream as a separate entity with just a bit of cherry flavor or color, then dot the cake with half-cherries (either fresh dark one (pitted and sliced in half) or maybe from a jar).

Or you could try to make a finely chopped cherry salsa and fold that into the buttercream, but that might look um. . . odd.

And I’m brainstorming here, but what if you put a regular buttercream layered with cherries between the layers (and use more layers) and then coat the whole thing with a thick cherry glaze instead of regular icing?

By: clairebell

clairebell — Fri, 16 May 2008 00:01:01 +0000

I would agree with Rochelle, but also look at the French Vanilla Cream. It’s glossy when it sets.

Maybe the acidity of the cherry juice reacted with the fats in the butter?

By: Rochelle

Rochelle — Thu, 15 May 2008 23:09:36 +0000

I think it might have helped to reduce the cherry juice, and then add extra cherry flavor to the frosting with a spoonful of kirsch.

Have you tried making an Italian buttercream before? I think it’s far superior to the American buttercream you made. I use the Cake Bible recipes and haven’t had a problem with separation.

By: MB

MB — Thu, 15 May 2008 17:56:54 +0000

I hate you Dean because I gained 2 pounds in my hips just looking at that damn cake.

Since it was her birthday I would have suggested candles not sprinkles

By: PolitiPornster

PolitiPornster — Thu, 15 May 2008 15:44:34 +0000

I’m not a pastry chef by any means, but I’m thinking the cake could have used some “Sprinkles.”