Ingredients

• 360 g Cake flour
• 320 g Sugar
• 250 g Unsalted butter
• 4 tsp. Baking powder
• 4 Eggs lightly beaten
• 200 ml Whole milk
• 1 tsp. Vanilla paste or extract
• 40 g Cake flour
• 400 g Cherries ( Fresh or in syrup) in halves

Instructions

1. Preheat oven to 325°F / 160°C.  Line three round 5 x 2 inch.
2. Mix together cherries and the second part of cake flour. Set aside.
3. Sift cake flour and baking powder together. Set aside.
4. In the bowl of a stand mixer fitted with the flat attachment, beat butter and sugar on medium speed for 15 minutes until pale and fluffy.
5. Add lightly beaten eggs slowly beating at medium speed. Add vanilla extract and beat until combine. (if the mixture looks curdled add 1tbsp. of the flour mixture and beat until combine.
6. Add half of the flour mixture, then the milk and then the remaining flour. Beat on low speed just to integrate the flour and the mixture is smooth. No more than 2 minutes.
7. Add cherries and mix gently using a rubber spatula.
8. Optional: Mix 2tbsp. of the cherries syrup with the mixture to dye the batter in pink.
9. Pour the mixture evenly into cake pans and bake about 35-40 minutes or until a toothpick inserted comes out clean.
10. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature and freeze 30 minutes at least.

Ingredients

• 75 g Dark chocolate best quality
• 35 g Milk
• 25 g Unsalted butter

Instructions

1. In a small saucepan mix all the ingredients. Bring pan over medium heat until ingredients dissolve completely.
2. Let cool and use it at 30 ° C / 86 ° F. If you don’t have a thermometer, make sure the ganache is at room temperature before using it; so chocolate will not melt buttercream and you will get a more interesting thickness.

Ingredients

• 300 g Egg whites ( whites of about 4 eggs )
• 400 g White regular sugar
• 500 g Unsalted butter at room temperature
• 1tsp Vanilla extract
• 2 tbsps Cherry syrup

Instructions

1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 64°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any egg white lumps.
2. Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
3. Once meringue is ready, start adding butter slowly until it is fully incorporated. Add vanilla extract and cherry syrup. Use more syrup for extra flavor and color.
4. Whip 20 minutes at medium- high speed and the frosting will look bright and silky.