Pink Azalea Cake

(from 226-2tone’s recipe box)

Serves 8 to 10

WHY THIS RECIPE WORKS:
Similar to Lady Baltimore Cake, Pink Azalea Cake comprises three white cake layers swathed in billowy seven-minute icing. For our recipe, we used our favorite white cake recipe that yielded three 8-inch rounds. We made the filling by gently folding in the nuts, chopped fruit, and Kirsch (a clear cherry brandy) with some of the icing. Toasting the nuts in a skillet over medium heat until lightly browned intensified their flavor.

Source: Cook's Country April​/May 2009 (from RecipeThing user Bethany)

Categories: Desserts

Ingredients

  • 1 recipe white layer cake (enough to make three 8-inch layers) (see related recipe)
  • Red food coloring
  • 6 cups seven-minute icing (see related recipe)
  • 1 cup chopped strawberries, raspberries, or maraschino cherries
  • 1/2 cup chopped toasted almonds, walnuts, or pecans
  • 1 tablespoon Kirsch (optional)

Directions

  1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour three 8-inch cake pans and line with parchment paper. Scrape one-third of batter into each of 2 prepared pans. Stir ⅛ teaspoon food coloring into remaining batter, then scrape into third prepared pan. Bake cakes until toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes, then turn out onto wire rack, remove parchment, and cool completely.

  2. For the filling and frosting: Whisk 1/8 teaspoon food coloring into icing. To make filling, transfer 2 cups icing to large bowl. Gently fold in fruit, nuts, and Kirsch (if using) until combined.

  3. To assemble: Place white cake layer on serving platter. Spread half of filling over cake. Top with pink cake layer and remaining filling. Top with remaining white cake layer. Spread icing over top and sides of cake, using back of spoon to create decorative swirls and peaks.

  4. HOW TO FROST A LAYER CAKE ON A SERVING PLATTER 1. REMOVE THE DOME Cake layers with a domed top are difficult to stack and frost. If your cake layers crack and dome, you can simply slice the domed section off using a serrated knife. Gently slice back and forth using a sawing motion. 2. LINE THE PLATTER Frosting the cake right on the serving platter can be a messy enterprise. To keep the platter tidy, use strips of parchment paper to cover its edges; remove the parchment before serving the cake. 3. HOLD IT DOWN No one wants to frost a moving target. To keep the cake from sliding around, spoon a dollop of frosting in the center of the platter as “glue” and place one cake layer on top. 4. FROST THE BOTTOM Spoon some of the frosting onto the center of the first layer and, using an icing spatula, push the frosting up to, but not over, the edge of the cake. Then stack the top layer carefully to make sure that the sides are aligned. 5. TOP, THEN SIDES Spread more frosting over the surface of the top layer, up to the sides of the cake. Then, using a small amount of frosting on the tip of an icing spatula, gently smear and press the frosting onto the sides of the cake. 6. MAKE IT SMOOTH Holding the icing spatula at a slight angle, run the spatula around the cake to smooth the frosting. Where the sides and top of the frosting meet, pull the excess frosting toward the center of the cake.

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