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CHERRY CHERRY BOOM BOOM CAKE – The Scran Line

Grab the RECIPE here: http://thescranline.com

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

CHERRY CHERRY BOOM BOOM CAKE

Serves 30

Cake
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
¼ cup cherry brandy (can omit this)
1 cup glace cherries (roughly chopped)
5 drops red food gel (you may need to use more depending on which brand you use.
5 drops pink food gel (this will help give it that nice rosy red colour)
red sprinkles
maraschino cherries to decorate

White Frosting
X1 batch American buttercream frosting (recipe: thescranline.com)
¼ cup cherry brandy (can omit this)

Red Frosting
X1 batch American buttercream frosting (recipe: thescranline.com)
¼ cup cherry brandy (can omit this)
5 drops red food gel

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