Google Amy's Cooking Adventures: Butterfly Cake (Cherry Vanilla Cake)
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Friday, May 18, 2012

Butterfly Cake (Cherry Vanilla Cake)




Last weekend (on Mother’s Day, in fact!), my good friend had her lovely daughter baptized.  The theme was butterflies and the colors were bright pink, navy, & white.


To match with the theme, I made the cake (and cupcakes) half white cake, and half (pink) cherry vanilla cake.  With some lovely butterflies swirling around a 3-tired cake, it was a real show stopper!


And as the real icing on the cake, we got a very rare action shot of the cake construction (and I don’t even look like a goon!)


Recipe notes:
*If there is not enough maraschino cherry juice for a complete 2/3 cup, fill the remainder with water.


Cherry Vanilla Cake
Adapted from Jam Hands

1 (10 oz) jar maraschino cherries; drained, juice reserved
2/3 cup reserved maraschino cherry juice (see note)
1 package of white cake mix
1 ¼ cups water (or as indicated on the package)
1/3 cup canola oil (or as indicated on the package)
½ cup canola oil (in addition to the previous amount)
4 egg whites
1 cup all purpose flour
¾ cup sugar
1 tsp baking powder
3-5 drop red food coloring, optional



Preheat the oven to 325 degrees and spray two 8x2 inch pans with non stick spray (or line 24-28 cups of a muffin tin with paper liners.)

Drain the maraschino cherries, reserving the juice.  Place the cherries in a food processor and pulse several times, until the cherries are roughly chopped.  Set aside.

In the bowl of a stand mixer, combine the white cake mix, water, oil (in the amount indicated on the packaging, plus ½ cup), egg whites, flour, sugar, baking powder, reserved maraschino cherry juice, and food coloring. 

Stir on low until the ingredients are combined.  Then, turn to medium and beat for an additional 2 minutes or until the batter is smooth.  Fold in the chopped cherries with a spoon.  Pour the batter into the prepared pans and bake for 35-45 minutes or until the toothpick inserted into the center comes out clean.

Move the cakes to wire racks.  Cool for 10 minutes, then run a knife along the edges and flip onto the racks to cool completely.

Frost with your favorite icing.  I used Almond Buttercream.


9 comments:

  1. AMAZING looking cake!
    You decorated it just right - no too much and not too little
    Very impressive

    ReplyDelete
  2. I cannot believe tis is not a storebought full on professional cake - it looks absolutely stunning!

    Cheers
    Choc Chip Uru

    ReplyDelete
  3. Wow, that's a beautiful cake!! Liz

    ReplyDelete
  4. I do not have this kind of talent. SO impressed right now. It's really beautiful.

    ReplyDelete
  5. Beautiful cake! I love the hot pink butterflies, this must have taken you many hours to make, but worth the time ;)!

    ReplyDelete
  6. What a beautiful cake! Looks so delicious too :-)

    ReplyDelete
  7. Featuring you tomorrow from Must Try Monday. Thanks for linking up! Stop by and grab a button :).

    ReplyDelete

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