Cherry cake, that sinking feeling

squeaky

Maybe it's more about "surface area to weight ratio"? So the chopped cherries can "get a grip" on the mixture easier?

But weight will matter, I think. Just imagine putting cherry sized ball bearings in a cake

moanymoany

I don't think that this thread is intentionally hilarious - but it is...:rotfl: :rotfl:

Olliebeak

Penelope_Penguin wrote: »

Sorry, that doesn't make any sense. It's about density, not absolute weight of an item as to whether it sinks or floats. Otherwise, how would ocean liners stay afloat

Penny. x

so looks like we're going for a combination of three things:

1. rinse the syrup off the cherries and dry thoroughly
2. quarter/halve them
3. use a slighter firmer cake recipe (ie madeira style as opposed victoria sponge style)


'I don't think that this thread is intentionally hilarious - but it is...:rotfl: :rotfl:'quoted from moanymoany

Have you seen how serious the judges faces get over 'sunken cherries' in those baking competitions at flower/county shows? Lets face it though, if all the cherries are at the bottom of the cake - it just makes it the most scrummy part of the cake :j

N9eav

True but then you get a mouthfull of cherries which are too sickly on their own...