This cake was very similar to a couple other cakes I’ve made. It was like making a banana cake, the Goober cake, and the Pink cake all in one. Instead of bananas, there were dried cherries, it had ganache and frosting like the goober cake, and instead of raspberry purée there were dried cherries in the buttercream. The biggest downside was that I used the wrong kind of cherries. My mother-in-law happened to have ripe sour cherries (what I needed for the recipe) from her cherry tree along with a dehydrator so we were hoping that she would have enough for the recipe (6 ounces). Turns out the birds got to most of the cherries and what was left (1.5 pounds) only made 1.5 ounces dried cherries. Can you believe that? So crazy.
So I went to New Seasons and found dried Ranier and Bing. Apparently sour cherries is a type of cherry and not just a flavor description. I went with Bing because I figured they’d be the most sour or tart. But Bing cherries aren’t bright red, they’re more of a deep red so it made everything a sort of burgundy color instead of red. And the flavor isn’t as strong so it was kinda hard to identify the cherry flavor in the cake. Despite all this, it was delicious and everyone loved it. Although I would love to try making the cake again with dried sour cherries.
I did add a little pink food color because I was taking it to a shower for a Baby girl. The future daughter of my dear friend Allie.
I have too much fun making these cakes 🙂