I keep losing my cherry. Help appreciated.

hybernia

Despite having read all the online tips about making the perfect cherry genoa, I still finish up with a sponge madeira with all the cherries at the bottom. Other than using superglue, I have still not found a way to ensure that a cherry I put into the mix isn't lost from sight when the baking is finished.

If there is a way to bake a cake in which cherries appear from top to bottom rather than as victims of gravity, please let me know. Thanks.:(

Doozergirl

Cake isn't my area, but I'm sure I sure on the tv that you don't mix it into the mix, but put in on top, then they fall down the mix rather than through it to the bottom.

fedupfreddie

Wash the syrup off glace cherries, dry then dust with flour before adding to the cake mix.

bouicca21

fedupfreddie wrote: »

Wash the syrup off glace cherries, dry then dust with flour before adding to the cake mix.

This is pretty much the standard advice. Never worked for me, though.

hybernia

Thanks everyone for the quick response. Sadly, I've tried washing the glace and dusting with flour and would've thought that the result ought to work but. . . it never has for me. Have also held off adding the darned things to the top of the mix after the mixing but all that happens is I finish up like Newton pondering apples. Gravity overwhelms. They all land in a clump at the bottom. I wonder if anyone has invented lightweight cherries.:(

trailingspouse

I dust with flour.- but I don't wash the glaze off first. I wonder if they're not quite dry after you've washed them, and that makes them a bit heavy?


It's also important to get the cake into a pre-heated oven as quickly as possible after adding the cherries - don't give them the chance to sink!!

Norman_Castle

Losing your cherry doesn't count if its diy.

JEN22

Heavily dust with flour they dont sink at all then

hybernia

Thanks TS and Jen for the updates. I'll follow the advice next time, viz: wash but don't remove the cherry glaze, and get the cake into the pre-heated oven as fast as possible! Thanks again!

Risteard

Norman_Castle wrote: »

Losing your cherry doesn't count if its diy.

And it's normally referred to as "popping" it.

trailingspouse

I've just thought - I also cut them in half. Which I guess makes them lighter and therefore less prone to sinking. Maybe it's got nothing to do with washing/dusting/glaze or no glaze, and more to do with the actual weight of the cherries?