Thursday, February 16, 2012

Very Cherry Pound Cake

Very Cherry Pound Cake
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup butter
1 package of cream cheese (8 ounces)
1 1/2 cups white sugar
4 eggs
2 tsp (or more) of almond extract
1 jar of maraschino cherries, drained and halved (I use more because we like lots and lots of cherries)
1/4 cup flour for dredging cherries

Preheat oven to 325ºF. Grease and flour tube pan.
Mix flour, baking powder & salt - set aside.
Cream together the butter, cream cheese and sugar until light and fluffy. Beat in the eggs one at a time then add extract. Beat in the flour mixture, mixing until just incorporated. Dredge cherries in 1/4 cup of flour, then fold into batter and spread into pan. Bake for 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for about 10 min. and turn onto a wire rack and cool completely.
I make a glaze with some of the cherry juice, almond extract and powdered sugar and drizzle on the cake while still slightly warm.

Valentine's Cookies

Chocolate roll-out cookies on a stick - with brush embroidery ruffle trim

Chocolate Chip Roll Out Valentine's Cookies

SugarBaker's Chocolate Chip Roll Out Cookies via SweetSugarbelle
One of my first attempts at piping lace and brush embroidery.
Piped "lace" and brush embroidery on LilaLoa's chocolate roll-out cookies

Valentine Cookies

Roll out chocolate cookies from LilaLoa

Cake Balls for Christmas

Devils Food and Confetti Cake Balls

Five Layer Neapolitan Cake

I made this five layer cake with strawberry buttercream for my sister's birthday in November - it was a big hit! It was inspired by Rosie at Sweetapolita If you want to try it out, the recipe and instructions are at the link provided. 
The layers are dark chocolate, vanilla and strawberry and between the layers is strawberry jam.
It was a lot of work but it was delicious and pretty.