The square cakes are fun and easy to make, yellow cake is filled with cherry buttercream. The cakes are rolled in sprinkles then the top is decorated with a buttercream border and cherry topping.
| Cherry Squares |
|
Ingredients Required: Cherry Squares
| |
| Chocolate Sponge Cake |
2 strips ( 4" wide x 8" long ) |
| Plain Syrup |
2 ounces |
| Red Cherry Jam |
8 ounces |
| Buttercream |
24 ounces |
| Chocolate Sprinkles |
3 ounces |
Preparation Instructions: Cherry Squares
| Prepare the chocolate cake batter in a 9" x 9" square pan. Cool, then freeze for easier handling. Slice the cake in 4 inches wide strips using a tranche board
as a guide.
Slice these in two. Assemble onto tranche board to ease handling.
Mix together 1/2 of the Cherry Jam and 10 ounces of soft Buttercream. |
| Remove top layers and brush the bottom with
1/2 of the syrup. Using a spatula fill with the cherry buttercream. Press on the top
(smooth) layer and brush with remaining syrup. |
| Apply a thin coating of buttercream to hide the
crumbs. Chill both cakes for 1 hour or more until very firm. |
| Carefully trim the ends of the cakes - squaring them up. Slice each of the cakes into eight 2" x 2" cubes. Chill if needed before next step. |
| Holding the cake between your thumb and forefinger - rotate the cake and apply a thin covering of buttercream to the sides.
Press the sides into the chocolate sprinkles. Return to a clean tray and chill. |
| With a small star tip and pastry bag apply a border
of buttercream along the four edges of each cake. Chill
to set buttercream. Fill the open areas with the remaining cherry jam. Chill until serving. |
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Tranche Cakes (19)
