Daisy Cakes Bakes by Kim Nelson

Author:Kim Nelson
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2018-02-27T05:00:00+00:00

❖ MAKES 30 CHOCOLATE-COVERED CHERRIES

30 maraschino cherries with stems, blotted dry, plus 2 tablespoons reserved cherry juice

¼ cup (½ stick) unsalted butter, at room temperature

3 cups confectioners’ sugar, sifted

Good pinch of salt

1 pound white, milk, or dark melting chocolate

Freeze the cherries on a waxed paper–lined rimmed baking sheet for 1 hour.

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on high speed until smooth, 1 minute. Reduce the speed to low and, while running, slowly add 2 cups of the confectioners’ sugar and the salt. Add 1 tablespoon of cherry juice and beat on low speed while adding the last cup of confectioners’ sugar. Add 1 more tablespoon of cherry juice. The mixture should be stiff. Put the dough on a piece of plastic wrap and flatten it into a disk. Refrigerate for 1 to 2 hours.

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