Cherry Ricotta Cake Filling!

So, now that you have your yummy maraschino cherries made from my last post, here's something yummy to make with them!  :)  I use this filling in a white cake with vanilla or almond frosting.  However, if you like cherries and chocolate, a chocolate cake might be a good option too!  Here we go...


Ingredients:
15oz Ricotta cheese
2 8oz packages of cream cheese
1 c. powdered sugar
1 tsp vanilla
1/2 tsp almond extract
16 oz maraschino cherries, drained and chopped
1 cup mini chocolate chips

Mix all ingredients together, then refrigerate for 1 hour, or until spreadable.


This makes a LOT of filling, so halve the recipe if you're not filling a pretty large cake.  Of course, sometimes I just eat the filling too, so it's nice to have some extra...  ;)  Also, sometimes I leave the cherries and almond extract out, and it's HEAVENLY in chocolate cake.  :)

Yum.  I'm so glad I have some of this in the fridge for a cake order tomorrow... There WILL be extra just for me.  :)

Another monochromatic post (sorta)

There's a lot to be said for color.  But that's not to say something all one color can't look classy!  Adding an inedible decoration can help when you want a precise color, as well.  Take wedding cakes for example, they're often just WHITE.  But add a little piping and a little ribbon and it really pops!

My cousin decided on that design, and I really love it!  It was so fun to get all the designs just so...  :)

Again, sometimes just a little splash of color is all it takes to make a good cake GREAT!  Or maybe that's just my personal preference...  ;)

If you haven't noticed, I'm kind of a fan of free-hand random patterns...  Pretty, but not stuffy.  Patterned, but not fussy.  Easy to fill in empty spots, and even cover flaws in the icing!

Not that we ever have that problem...  *whistling*

Of course, these kinds of patterns work better for females.  Or at weddings.  Or at some fancy dinner. 

I don't have any boys yet, so I'll have to find something different if I ever have one.  :)  Maybe chocolate explosions?

Nah, that'd still work for me...  *drool*



Leftover Caramel?

I know you don't have any, but if you did, it's excellent with CAKE.  :)

Who needs color when a dichromatic look (with chocolate leaves) is just as classy?

:)