Last year, my good friend had her lovely daughter baptized. The theme was butterflies and the colors were bright pink, navy, & white.
To match with the theme, I made the cake (and cupcakes) half white cake, and half (pink) cherry vanilla cake. With some lovely butterflies swirling around a 3-tired cake, it was a real show stopper!
And as the real icing on the cake, we got a very rare action shot of the cake construction!
*If there is not enough maraschino cherry juice for a complete 2/3 cup, fill the remainder with water.
Cherry Vanilla Cake
Adapted from Jam Hands
1 (10 oz) jar maraschino cherries; drained, juice reserved
2/3 cup reserved maraschino cherry juice (see note)
1 package of white cake mix
1 ¼ cups water (or as indicated on the package)
1/3 cup canola oil (or as indicated on the package)
½ cup canola oil (in addition to the previous amount)
4 egg whites
1 cup all purpose flour
¾ cup sugar
1 tsp baking powder
3-5 drop red food coloring, optional
Preheat the oven to 325 degrees and spray two 8x2 inch pans with non stick spray (or line 24-28 cups of a muffin tin with paper liners.)
Drain the maraschino cherries, reserving the juice. Place the cherries in a food processor and pulse several times, until the cherries are roughly chopped. Set aside.
In the bowl of a stand mixer, combine the white cake mix, water, oil (in the amount indicated on the packaging, plus ½ cup), egg whites, flour, sugar, baking powder, reserved maraschino cherry juice, and food coloring.
Stir on low until the ingredients are combined. Then, turn to medium and beat for an additional 2 minutes or until the batter is smooth. Fold in the chopped cherries with a spoon. Pour the batter into the prepared pans and bake for 35-45 minutes or until the toothpick inserted into the center comes out clean.
Move the cakes to wire racks. Cool for 10 minutes, then run a knife along the edges and flip onto the racks to cool completely.
Frost with your favorite icing. I used Almond Buttercream.