-
1
MAKE CAKES
-
2
Preheat oven to 350.
-
3
Spray cake molds with non stick spray.
-
4
I used the tiered molds shown below.
-
5
I also made large cupcakes with this recipe.
-
6
It will make 18 large cupcakes if you prefer them.
-
7
Line cupcake tins with foil or paper liners.
-
8
In a medium bowl whisk coffee and cocoa powder until smooth
-
9
In another bowl combine flour, salt and baking soda
-
10
In a third large bowl beat eggs and sugar until smooth and light
-
11
Add flour all at once, stir just until combined , stir in sour cream then oil until combined.
-
12
Finally add coffee/cocoa mixture and stir until smooth
-
13
Fill tiered cake molds to bottom of top tier.
-
14
For cupcakes fill cups 2/3 full
-
15
Bake about 22 to 26 minutes for tiered cakes until a long skewer comes out clean.
-
16
Cook cupcakes 22 to 24 minutes until toothpick comes out clean.
-
17
Rotate pans of both cakes for even cooking halfway through
-
18
Cool tiered cakes completely in pans before turning out.
-
19
Cool.cupcakes 10 minutes then cool on wire racks
-
20
MAKE CHERRY CREAM FILLING
-
21
Dissolve jello in boiling water, add cherry juice.
-
22
Cool to room temperature, do not let it set up
-
23
Meanwhile whip cream to soft peaks, add vanilla, beat until.firm peaks
-
24
Beat in room temperature gelatin, refrigerate while preparing cakes
-
25
For tired cakes cut a long come in bottom of cake, resting cake upside down in a small glass.
-
26
Pipe or spoon filling into cake cover with cut cake pieces.
-
27
Chill overnight in glass to set filling.
-
28
For cupcakes, cut a cone of cake from the top.center
-
29
Pipe or spoon filIng into cupcake, cover with cut cake piece and chill overnight
-
30
MAKE GLAZE
-
31
Have chopped chocolate in large bowl.
-
32
Heat chocolate in microwave or stovetop until just hot, pour over chocolate let sit 1 minute then stir until smooth.
-
33
Let cool to thicken slightly about 1 hour.
-
34
It should still be able to.pour
-
35
Ladle over tiered cakes to cover ,chill until set
-
36
Spoon glaze on top of cupcakes and add sprinkles to them now while glaze is not set so they stick.
-
37
MAKE CHOCOLATE COVERED CHERRIES
-
38
Dry cheerys with paper towels.
-
39
Dip each cherry in chocolate, place on foil lined plate and chill until set
-
40
Decorate tiered cakes with decorators icing and pearl candy.
-
41
Top with chocolate covered cherry
-
42
Top cupcakes with chocolate covered cherrys ( the sprinkles were added with wet glaze )
-
43
Keep in refrigerator
