Shirley Temple Cake Views: 19
May 4, 2015 Comments:
1 2/3 cup sugar
1 3/4 Tablespoon Baking Powder
2 3/4 cup cake flour
1 teaspoon salt
1 1/2 sticks soft butter, room temperature
4 egg whites
1 whole egg
2 teaspoons vanilla
1 1/2 teaspoon almond extract
1 cup buttermilk
2 8 ounce blocks of cream cheese
1 jar of maraschino cherry juice
1 quart of heavy whipping cream
2 pounds of powdered sugar
6 or more drops of red food coloring, optional
Maraschino cherries with stems for garnish
I grew up watching Shirley Temple movies with my Mom. When my parents and I went out for dinner, I always enjoyed a Shirley Temple kiddie cocktail. I took elements from her kiddie cocktail. For that reason, I pay homage to a wonderful child movie star that grew up to be a wonderful woman.
Preheat oven to 350 degrees. Prepare 2 8 or 9 inch cake pans with grease and flour and parchment paper. In a mixing bowl, whisk together all dry ingredients. Add butter and blend until mixed. Add egg whites, one at a time and blend. Add whole egg and combine. Add extracts and buttermilk, mix well. Divide equally between cake pans and bake for 23 -26 minutes or until done. Cool cake completely before frosting.
Chill mixing bowl and attachment for a minimum of 30 minutes in refrigerator. Beat cream cheese and cherry juice together. Slowly add whipping cream and beat until firm peaks form. Add powdered sugar and food coloring. Frost cake and garnish with cherries if desired. Cake must be stored in refrigerator.