Question 1

Does Cherry Velvet Cake need Refrigeration?

Accepted Answer

Yes, because of the whipped cream filling and cream cheese frosting, this cherry velvet cake needs to be refrigerated.

**With refrigerated cakes, for the very best flavor and texture, it is best to remove them from the refrigerator at least a couple of hours before serving. This will allow the cake to warm and soften.

Question 2

Can Lemon Blackberry Pound Cake be frozen?

Accepted Answer

Yes, just as with the majority of our cakes and cupcakes, from Italian Cream Cake to Almond Cake, Brown Sugar Pound Cake and more, this cake freezes beautifully.

Once the cake layers have cooled, wrap each layer in plastic wrap followed by foil. (For extra support, you can place each layer on its own cardboard cake circle). Freeze for up to three months!

When it is time to thaw, bring the wrapped cake layers to the kitchen counter. Unwrap after about 20-30 minutes and continue thawing. *Some decorators like to decorate their cakes while the layers are still partially frozen, as they are less fragile and easier to handle.

Question 3

Can I use whole eggs instead of egg whites?

Accepted Answer

Yes! We based today's recipe on our popular white velvet cake recipe, which uses egg whites. However, if you prefer to use the whole eggs, you can use 4 whole eggs instead of the 6 egg whites.

This change will make the recipe similar to our Cherry Almond Cake (minus the almond), which is also a very moist cake with a light texture.

Question 4

What does Cream Cheese do for a cake?

Accepted Answer

Cream cheese adds richness to the cake and also makes for a really nice texture. Many of our velvet cake recipes as well as our cream cheese pound cake have become popular for their wonderful flavor and velvety texture.

Spring and Summer Recipes