I decided to splurge on a pretty pink St. Valentine’s Day cake to brighten up an otherwise ho-hum occasion.
As you can tell, my cake decorating skills are at the novice level. (Is there something below that?) The cake was tasty though … I ate a third of it to confirm that fact.
Profile of the Pink Cherry Cake
Pink Cherry Cake – makes 2 mini cakes baked in 1 cup ramekins
Basic Vanilla Cake for Two recipe
pink gel food colouring
1 tsp Kirsch, substituted for the vanilla extract
2 tbsp finely minced red glace cherries, stirred into batter just before pouring into ramekins
Glace Cherry Cream Cheese Frosting – enough to frost 2 mini cakes including filling
2 oz/57 gm gm cream cheese, room temperature
1 oz/28 gm unsalted butter, room temperature
1 cup powdered sugar
1 tbsp Kirsch
Using an electric mixer, beat the cream cheese and butter in a small bowl until smooth. Add the Kirsch and beat in briefly. Beat in the powdered sugar.
Spread/pipe the frosting over the cake.