Walnut Cake with Cherry Filling

Rich Walnut Cake with tart Morello cherries pair well in the layer cake for a special occasion.

Walnut Cake
With a natural design esthetic that falls along the line of Egon Schiele and Edvard Munch, it’s challenging to content myself with royal icing roses and buttercream doll cakes. I realize, however, as an utter decorating novice, I’m obliged to acquire the basic skills first. I’ll discover my particular decorating style once I’ve mastered gum paste pigs and delicate string work. Today, I’m struggling to learn a technique called “brush embroidery,” although the final product reminds me of porcelain rather than embroidery. I’ve learned much on my initial flawed attempt.

With my first cakes, I’ve been practicing rolled fondant. While I appreciate the smooth finish fondant delivers, I’m not an admirer of the lackluster, tooth-achingly sweet flavor. When served a slice of fondant-covered cake, I typically peel off the fondant before eating the naked cake. As a counterbalance to fondant’s sweetness, I came up with this minimally sweet walnut cake and tart Morello cherry filling; no fondant peeling needed.


Walnut Cake with Cherry Filling

Use your favorite vanilla buttercream recipe with this cake

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • ⅓ cup light brown sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • ¾ cup buttermilk
  • ½ cup water
  • 1 teaspoon vanilla extract
  • 4 large eggs beaten, room temp
  • 1 cup chopped walnuts
  • Vanilla Buttercream
  • 1 jar Morello cherries in light syrup (available at Trader Joe’s), drained and dried on paper towel.

Directions

  1. Preheat oven to 350 degrees F. Butter and flour two 9” round cake pans. Whisk together flour, sugars, baking soda, baking powder and salt. Stir in the oil, buttermilk, water, vanilla and beaten eggs until no lumps remain (don’t overmix). Stir in walnuts.
  2. Pour batter evenly into pans.  Bake for 20-22 minutes or until a few moist crumbs cling to a toothpick inserted into the center of the cake. Cool in pans on wire rack for 15 minutes. Turn cakes onto racks and cool completely.
  3. Fill cake with buttercream and a layer of Morello cherries. Frost top and sides of cake with remaining buttercream. Cover in fondant, if desired.


Cake Decorating

Practicing “Brush Embroidery”

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Caramel Latte Frosting

Caramel Latte Frosting

Mmm…frosting. Don’t mind if I do!

“Happy Anniversary!” – or is it “Happy Birthday?” We’re 9 years old today. For a girl who can’t stay committed to much of anything, I’m astonished to find TwoBitTart is still going – and growing! I starting this blog in 2008 with a different name (Phorenications) and a different mission – and nine years later, what began as a silly little hobby has grown into a big part of my life. This anniversary deserves some cake – like Bananas Foster Cake with Caramel Latte Buttercream Frosting.


Caramel Latte Frosting

  • Servings: Frosts one 8” round cake
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Caramel and coffee flavor this not-too-sweet frosting

Ingredients

  • 2 Tablespoons water
  • 6.5 ounces sugar
  • 3 Tablespoons strong coffee
  • 3 Tablespoons heavy whipping cream
  • 3 egg yolks
  • Pinch salt
  • 7 ounces softened butter

Directions

  1. Combine water and sugar in a small saucepan. Cook over medium heat until sugar melts and turns coppery brown. Remove caramel from heat, cool slightly, and add coffee and whipping cream (caramel may bubble).
  2. In the bowl of a stand mixer, beat yolks. Add caramel to yolks in a steady stream. Continue whipping until mixture has cooled to body temperature. Add 1/3 of butter and whip. Add remaining butter and whip until frosting is pale tan, fluffy and a spreadable consistency. In addition to banana cake, this bittersweet frosting would pair nicely with rich chocolate cake.