I made this ladybug cake for my daughter’s second birthday. Initially, I planned a different ladybug cake, but couldn’t find a ball shaped pan required for that design. While searching for the other one I came across this classic ladybug pan and decided to change the design.
This is Black Forest layer cake with almond paste instead of fondant. I used Wilton’s ladybug cake pan and devils food chocolate cake mix. After the cake had cooled, I saturated the layers with cherry jello to make it extra moist, allowed it to set for a few hours then frosted the layer with pureed marciano cherries and whipped cream. The sides and top were iced with a thin layer of whipped cream then covered with tinted almond paste.
For an adult version of this Black Forest cake, saturate the layers with cherry jello dissolved in a mixture of water and cherry liquor. You can also add a thin layer of cherry jam to increase flavour. Tastes absolutely delicious! The recipe for the Black Forest cake was adapted from Kraft magazine.
This is wicked, well done.