May 01, 2018, Updated Apr 27, 2023 I have a serious weakness for canned cherry pie filling. When E.D.Smith invited me to partner on this recipe with them, I thought strawberry would be the way to go from a seasonal standpoint, but I got to the shop and couldn’t resist the cherries. I suppose the great pleasure in preserves and jams and canned pie filling is that you can enjoy peak-season fruit all year round, so the season doesn’t matter, right? Growing up, my mom always made mini cheesecakes in a muffin tin, topped with this cherry pie filling – maybe that’s why I love it so much. Paired with white chocolate mousse and whipped cream, and layered between moist vanilla cakes, it’s totally irresistible. Because the cake looks intimidating, and it does require a few steps, I made sure each of the components was as simple as possible to avoid risk of error (or just stress). The cake base is a super easy version – no beating, fluffing, or stand mixer required. A simple oil cake, easy as a boxed mix. You can make the cakes in advance and pop them in the freezer, wrapped well, for up to a month. To make the white chocolate mousse, you simply melt white chocolate, let it cool to room temperature, and then fold in whipped cream. As the chocolate cools it firms, setting the air bubbles. Easy peasy.
A crown of whipped cream topped with more gooey cherry pie filling tops the cake, along with a giant (optional) pile of shattered white chocolate curls. Finally, to make these pretty shards, just melt the chocolate and spread it thinly on parchment paper. Roll the paper up with the melted chocolate inside, and pop it in the fridge until it’s hard. As you unroll it, ta da! Beautiful shards. To make sure the cake held together while assembling the layers, I actually put it together inside a springform pan – I snuggled a layer of parchment paper inside to make it tight around the outside of the cake. If you don’t do this step, it’s best to top the bottom layer with the mousse, then refrigerate just the mousse-topped bottom layer until firm before adding the cherries and top cake. Remember with baking, the fridge or freezer is your friend. Cookie dough too sticky to roll? Chill it. Mousse too fluffy to work with? Chill it. Pie dough tearing? Chill it. Brownies/bars/cake too soft to cut in neat slices? CHILL IT. Many anxiety-inducing baking situations can be remedied with a spell in a cold environment. Follow E.D.Smith on Facebook and Instagram – they have so many delicious ideas. Thank you, dear friends and readers, for supporting the thoughtfully-chosen collaborations that keep the Foodess kitchen running.
Other Cake Recipes You Won’t Want To Miss
Looking for more delicious cakes to try? You might enjoy my Moist Chocolate Cake, perfect for satisfying any chocolate cravings. Or, try this Chocolate Orange Cake for a delightful citrus twist. If you’re in the mood for something lighter, my Lemon Curd Cake is a refreshing option. And for a taste of summer, this Peach Cobbler Pound Cake is a must-try.
