- Hello everybody and welcome back.
Today we are making a Cherry Pie Cake.
So, this looks like a pie,
but it's actually a cake,
and this is so perfect for like Thanksgiving,
or any kind of fall party you're having.
How cute is this?
Oh my goodness.
If you'd like to see me do like a blueberry cake
or an apple cake or like strawberry rhubarb,
let me know and I can do those,
cause I am so proud of, without this,
like proud of how this cake turned out.
Oh my god (laughs).
So, let's get started.
Okay, so first to bake the cake,
you wanna beat some butter and sugar
with an electric mixer until it's pale and fluffy.
Then measure some cherry juice
from a jar of maraschino cherries,
and enough water to bring it up
to about 2/3 of a cup.
Then add this to the butter mixture,
along with some egg whites, milk,
vanilla extract, almond extract, vegetable oil,
and half of the jar of maraschino cherries
that you have chopped up.
And I'll have all the ingredients
and everything listed down below.
So don't worry about writing everything down.
All the quantities and everything,
are right down there.
In a separate bowl, combine some cake flour,
baking powder and salt.
Add the scooped up mixture,
and mix until just combined.
Then you wanna add a couple drops of red food coloring
and mix until just combined.
And you wanna make sure not to overmix.
So the food coloring that I'm using is by Wilton.
I'll link it down below.
In the kit that I link,
cause like it's hard to buy
like the individual colors.
There is a red, and then there is a crimson color.
If you want like a pinkish-red,
like a very, bright not so deep red,
use the red color.
If you want like a, (laughs)
a red, red, like a deeper color red (murmurs)
like a blood red, use the crimson color.
So just depends on like how richly colored,
do you want your cake to be.
Divide the batter between three greased and floured,
six inch round cake pans.
Then scatter over there mini
half of the jar of maraschino cherries,
and just gently press them in.
They get 350 degrees fahrenheit,
for 30 to 40 minutes,
or until a skewer inserted into the center
comes out clean, and then cool completely.
Then to make the buttercream,
beat some butter with an electric mixer, until soft.
Add the vanilla extract
and some graham cracker flavoring and mix well.
And this is also from Wilton.
They gifted this to me, like years ago.
So it's not sponsored,
but I was like, I wanna use this up.
So it's, I'll link it down below.
It, it tastes exactly like graham crackers.
It's really good.
And since we're going to be using this buttercream
primarily for the outside,
I figured that it would be cool
to make it taste a little bit more like a pie crust,
versus just buttercream.
So it gives it just a nice little warmth to it.
Then add the confectioners sugar,
one cup at a time, mixed in with each addition.
Then you wanna beat it for three to four minutes
or until it's light and fluffy.
Place one cup of buttercream into a bowl
and add several drops of red food coloring
and some cherry jam, mix well.
Dye the remaining buttercream a pie dough color
with two drops of brown food coloring
and one drop of yellow food coloring.
Then to assemble the cake,
use a serrated knife to cut off the rounded tops
and round bottoms of all the cakes.
Carve a crater out of the center of one cake,
and this is gonna be the top layer,
and will hold the pie filling.
Stack the cakes and spread the red buttercream
between each layer.
Make sure the red buttercream
isn't poking out the sides of the cake.
And this is because the majority of the buttercream
is much lighter because it's pie dough color.
So if it's sticking out,
and then you put the pie dough color on top,
it could like smudge.
And then the red buttercream
could get into the beige buttercream,
and then it's just gonna be a mess.
So, just make sure it's like, nice,
like between the cakes, and not sticking out.
Then coat the entire cake,
except for the inside of the little crater,
and a thin layer of beige buttercream.
Then coat the inside of the crater,
with the remaining red buttercream.
Chill the cake in the fridge for 20 minutes.
Then coat the entire surface of the cake.
Again, not the inside of the crater.
And a thick generous layer of beige buttercream.
Use a cake spatula to smooth the sides and edges.
Then fill the crater with some cherry pie filling.
So you wanna minimize the amount of sauce
that you're filling the cake with.
So you just wanna scoop pieces of the cherries
from the whole filling mixture into the cake.
So that's why I'm using a fork.
So that the excess can drip off.
Then place the remaining beige buttercream
into a piping bag fitted with a medium size
rectangular piping tip.
I'll link one below if you don't have one.
Then you wanna pipe long stripes across the cherry filling.
And you wanna make sure to start
and stop your piping on either end of the cake,
where the cake is, like with the buttercream is,
because buttercream won't stick to the filling.
So if you try to start it, it's not gonna grip,
and it's gonna, like kinda just slide across the buttercream
and then it's just gonna get super messy.
So as you can see in the video,
I'm starting at the edge of the cake,
and then I'm piping as I pull the piping bag across,
and then finishing at the other side of the cake.
And you wanna use firm consistent pressure
as you're squeezing the piping bag across,
because um, if it breaks off in the middle,
like while you're piping over the filling,
it might get a little messy.
You can always cover that up
by doing like a stripe on the other way.
But it's just a lot easier this way.
So you wanna pipe both horizontally and vertically
to look like a pie lattice.
Then place the remaining beige buttercream
into another piping bag fitted
with a medium size star shape piping tip.
Pipe dollops along the outside over the cake
to look like the pie crust and you are done.
So, thank you guys so much for watching.
I hope that you like this recipe.
I don't know which order
things are gonna be uploaded right now,
but you guys probably know way more than me at this point.
But either way, there will be, or there has already been,
a fall slab cake uploaded,
and if it hasn't been uploaded it,
or it has, whatever.
Go check it out.
I'll update it.
The link in the cards right here.
It's um, the most amazing thing.
It's so, if you like pumpkin spice,
and you like apples, and like all the fall flavors.
If you like the Bath and Body Works Candle Leaves,
you will love this cake.
It is so good.
So definitely go check that out,
if you're still in the mood for like
some kind of fall recipe.
But yeah, anyways, I love you guys so much
and I will see you in the next video, bye.