Cherry Cake with Marzipan Roses
Preheat oven to 350F and lightly oil or spray three 8-in. round cake pans and line bottoms with parchment.
Stir flour, baking powder, baking soda and salt in a bowl. Beat 1 cup butter in a large bowl, with an electric mixer, until creamy, 1 minute. Gradually beat in granulated sugar, then eggs, 1 at a time. Don’t worry if mixture separates; it will come together when flour is added. Beat in vanilla. Reduce speed and beat in one-third of flour mixture, then add half the buttermilk. Repeat additions, ending with flour mixture. Beat just until blended. Stir in cherries. Divide batter evenly among pans, filling each three-quarters full.
Bake until a cake tester inserted in centre of cakes comes out clean, 25 to 30 minutes. Cool in pans on a rack for 10 minutes. Run a knife around inside edges of pans, then turn cakes out onto rack. Remove parchment. Cool completely, about 30 min. Crumble half of marzipan into a food processor. Whirl until it forms fine crumbs. Add 11/2 cups butter and whirl just until smooth. (Do not over-process or it will become runny.) Scrape into a large bowl. Repeat with remaining marzipan and butter. With an electric mixer on medium, beat in icing sugar, almond extract and milk until fluffy, 2 to 3 minutes. Beat in food colouring until desired shade is achieved.
Assemble by setting 1 layer on a cake stand. Lay short strips of parchment under edges of cake to protect the stand. Spread with 3/4 cup icing right to edge. Top with another cake layer and press down gently. Repeat icing and layering with remaining cake layer. Then spread a thin layer on top and around sides of cake, smoothing surface. Remove parchment strips. Refrigerate until icing is firm, about 30 minutes. Scoop remaining icing into a piping bag fitted with a Wilton 2D drop flower or #6 or #7 star decorating tip. Pipe rosettes around cake. Refrigerate until firm, about 1 hour.
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Last updated: February 3rd, 2021
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