Ingredients
Method
- Adjust an oven rack to the center and preheat to 350 degrees. Spray three 8-inch round cake pans with nonstick baking spray and set them aside.
- In a stand mixer bowl, combine flour, sugar, baking powder, and salt. Mix on low speed until just combined.
- Add butter one tablespoon at a time. Mix on low speed until all butter is incorporated, about 3 minutes.
- In a 4-cup liquid measuring cup, combine milk, Maraschino cherry juice, lemon juice, emulsion, and egg whites. Whisk to combine.
- Add about three-quarters of the egg mixture to the dry ingredients. Mix for 2 minutes on medium speed, scraping the bowl sides as needed. Add the remaining egg mixture and mix on low speed for 1 minute. Incorporate pink gel food color and mix until combined.
- Toss chopped cherries in a small amount of flour. Gently fold them into the cake batter.
- Divide cake batter evenly into the prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool cakes in their pans on wire racks for 10 minutes. Invert cakes onto wire racks and cool completely.
- In a small saucepan, combine sugar and cornstarch.
- Add cherries, lemon juice, and water. Cook over medium heat.
- Bring to a simmer, stirring frequently to prevent burning. Reduce heat to low and simmer for about 10 minutes, stirring occasionally.
- Once thickened, remove from heat and stir in almond extract. Cool for 15 minutes before transferring to an airtight container. Store in the refrigerator.
- In a stand mixer bowl with the paddle attachment, beat butter, shortening, and salt on medium speed until light and fluffy, about 8 minutes. Add powdered sugar, heavy cream, and emulsion. Slowly mix until combined, about 1 minute.
- Increase mixer speed to medium-high. Beat until light and fluffy, about 6 minutes.
- Remove about 2 1/2 cups of frosting and reserve for piping. To the remaining frosting, add one or two drops of Soft Pink gel food coloring and mix until combined.
- Store frosting in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. Alternatively, warm frosting in a heatproof container in the microwave in 10-second intervals, stirring after each, until smooth.
- Place a nonslip mat on your cake turntable. Place an 8-inch cake board on top. Spread a small amount of frosting in the center of the cake board to secure the cake. Center one cake layer on the board. Fit a piping bag with a round tip or coupler and fill with frosting. Pipe a frosting dam around the cake's edge. Spread about 1/2 cup filling over the top with an offset cake spatula, smoothing it to the frosting dam.
- Place the second cake layer on top. Pipe another frosting dam around the edge. Spread another 1/2 cup filling evenly over the top, extending it to the frosting dam. Place the last cake layer on top (bottom side up) and gently press to adhere.
- Apply a small amount of buttercream to the cake top. With an offset cake spatula, spread a thin layer of frosting over the top and sides, catching and sealing any loose crumbs. Refrigerate or freeze the cake for 15 to 30 minutes.
- Apply a large dollop of frosting to the cake top and spread evenly. Line an 8-inch round acrylic disc with parchment paper using a bit of frosting. Align the acrylic disc with the bottom cake board and gently press onto the cake top to adhere. Add more frosting to the cake sides, ensuring complete coverage of the bottom cake board. Gently press a cake scraper against the acrylic disc and bottom cake board. Slowly rotate the cake turntable completely to create a smooth finish on the cake side. Chill the cake in the refrigerator or freezer for 15 to 30 minutes.
- Insert a small offset spatula under the acrylic disc. Rotate the turntable until the disc releases. Peel off the parchment paper. Add more frosting to the cake top to fill any gaps if needed. Smooth the cake top with an offset cake spatula while rotating the turntable. Spread a small dollop of frosting on a 10-inch round cake board. Carefully transfer the cake to the board. Place the cake back on the cake turntable.
- Use a 3-inch round cutter to stamp semi-circle outlines from the cake's top edge.
- Use a cake scraper to stamp lines for shell placement between the stamped semi-circles.
- Fit a piping bag with Wilton piping tip #7 and fill with uncolored frosting. Carefully pipe swags on the stamped semi-circles. Pipe another smaller swag inside each, ensuring the joints meet.
- Fit a piping bag with Wilton piping tip #6B and fill with uncolored frosting. Pipe a single shell upward where the swag joints meet, covering the line indentations. Release pressure as you pull away to create a clean point on each shell. Place a royal icing rose or dragee on each shell's point.
- Fit a piping bag with piping tip #2D and fill with uncolored frosting. Pipe a shell border along the top and bottom edges of the cake. Pipe 8 small, even dollops of frosting on top for the cherries. Place a maraschino cherry on each dollop and serve.
Nutrition
Notes
Make-
Ahead Magic: I often bake my cake layers a day ahead, sometimes even freezing them.
Just wrap them tightly once they're completely cool.
They actually become moister this way,