Instructions

CHERRY CAKE

1. Adjust an oven rack to the center position and heat to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
   
2. In the bowl of a stand mixer, combine the flour, sugar, baking powder and salt and mix on low speed until combined.
   
3. Add butter one tablespoon at a time and mix on low speed until all the butter has been incorporated, about 3 minutes.
   
4. In a 4 cup liquid measuring cup add the milk, Maraschino cherry juice, lemon juice, Emulsion and egg whites and whisk to combine.
   
5. Add about 3/4 of the egg mixture to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides of the bowl as needed. Add the remaining egg mixture and mix on low speed for 1 minute. Add pink gel food color and mix until combined.
   
6. Toss the chopped cherries in a little bit of flour and add gently fold into the cake batter.
   
7. Divide the cake batter into the prepared cake pans and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cakes cool in their pans on wire racks for 10 minutes. Invert cakes on to wire racks and cool completely.
   

CHERRY FILLING

1. In a small saucepan, combine the sugar and cornstarch.
   
2. Add the cherries, lemon juice and water and cook over medium heat.
   
3. Bring to a simmer, stirring frequently to prevent the mixture from burning. Reduce the heat to low and allow to simmer for about 10 minutes, stirring occasionally.
   
4. Once thickened, remove from the heat and stir in the almond extract. Cool for 15 minutes before transferring to an airtight container and store in the refrigerator.
   

BAKERY-STYLE FROSTING

1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the powdered sugar, heavy cream, and emulsion and slowly mix until combined, about 1 minute.
   
2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.
   
3. Remove about 2 1/2 cups frosting and reserve for piping. With the remaining frosting, add a drop or two of Soft Pink gel food coloring and mix until combined.
   
4. The frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting room temperature and beat on low speed to soften. You can also warm the frosting in a heatproof container in the microwave in 10 second intervals, stirring after each interval until the frosting is smooth.
   

ASSEMBLE CAKE

1. Place a nonslip mat on top of 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 act as glue for the cake. Center one cake layer on the cake board. Fit a piping bag with a round tip or coupler and fill the piping bag with frosting. Pipe a frosting dam around the edge of the cake. Spread about 1/2 cup filling over the top with an offset cake spatula, smoothing the frosting out all the way to the frosting dam.
   
2. Place the second cake layer on top and pipe another frosting dam around the edge. Spread another 1/2 cup filling on top in an even layer, spreading it all the way to the frosting dam. Place the last cake layer on top (bottom side up) and gently press down to adhere.
   

CRUMB COATING

1. Apply a small amount of buttercream on top of the cake and with an offset cake spatula, spread a thin layer of frosting over the top and sides of the cake, catching any loose crumbs and sealing them in. Refrigerate or freeze the cake for 15 to 30 minutes.
   

FROSTING THE CAKE

1. Apply a large dollop of frosting on top of the cake and spread out evenly. Line an 8-inch round acrylic disc with parchment paper with a bit of frosting. Line up the acrylic disc with the bottom cake board and gently press on to the top of the cake to adhere. Add more frosting to the sides of the cake, making sure to cover the bottom cake board completely, and gently press a cake scraper against the acrylic disc and bottom cake board. Slowly rotate the cake turntable all the way around to create a smooth finish on the side of the cake. Chill the cake in the refrigerator or freezer for 15 to 30 minutes.
   
2. Insert a small offset spatula under the acrylic disc and rotate the turntable until the disc releases. Peel off the parchment paper. Add more frosting to the top of the cake to fill in any gaps if needed. Smooth out the top of the cake with an offset cake spatula while rotating the turntable. Spread a small dollop of frosting on a 10-inch round cake board and carefully transfer the cake to the board. Place the cake back on the cake turntable.
   

DECORATING

1. Use a 3-inch round cutter and stamp semi circle outlines from the top edge of the cake.
   
2. Using a cake scraper, stamp out lines for the shell placement between the stamped semicircles.
   
3. Fit a piping bag with Wilton piping tip #7 and fill with uncolored frosting. Carefully pipe swags on the stamped out semicircles. Pipe another smaller swag inside that swag, making sure the joints meet.
   
4. Fit a piping bag with Wilton piping tip #6B and fill with uncolored frosting. Pipe a single shell upward on each place the swag joints meet, covering the line indentations made with the bench scraper. Be sure to release pressure as you pull away to create a clean point on each shell. Place a royal icing rose or dragee on the point of each shell.
   
5. Fit a piping bag with piping tip #2D and fill with uncolored frosting. Pipe a shell border along the top and bottom edge of the cake. Pipe 8 small dollops of frosting evenly on top of the cake for the cherries. Place a maraschino cherry on each dollop and serve.