Sunday, July 14 2013, 10:41 AM MDT
As Aired on July 14, 2013
Recipe courtesy of Chef Kimberly, Harmon's
Buttermilk Spice Cake
2 cups flour
3/4 tsp baking soda
3/4 tsp baking powder
1 tbls ginger
1 tbls cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 tsp salt
1/2 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 cup buttermilk
Heat oven to 350 degrees. Grease and flour 9 x13 baking pan. Cream butter and sugar together for 5 minutes. Add eggs one at a time mixing and scrapping in-between each addition. Sift all the remaining dry ingredients together. Add to mixer in thirds, alternating with buttermilk.
Pour into prepared baking dish. Bake for 30-40 minutes or until top is dry and there is no jiggle in the center. Allow to cool completely before cutting
2 cups pitted cherries
1/4 cup sugar
1/2 cup kirsch
In medium saucepan, on med high heat, saute cherries and sugar together until juices are releasing and cherries are softening. Deglaze pan with kirch and allow liquor to burn out. Reduce heat to low and and sim er for 10 minutes until mixture is thickening. Remove from heat and allow to cool
Almond Cream Cheese Frosting
1 package cream cheese
1 cup butter
6 cups powdered sugar
1 tsp almond extract
1/2-1 Tbls milk, to adjust thickness
In kitchen aid, Whip cream cheese and butter for 5-7 minutes on med speed. Add almond extract and powdered sugar. Continue to whip 5 more minutes, adjusting thickness with milk as needed.
To Assemble PushPops
Using a biscuit cutter, cut cake into approriate size to fit.
Pour cooled cherry puree into a squirt bottle with med size opening.
Fit a pastry bag with a large star tip. Then add prepared frosting to the piping bag.
Now you are ready to layer your push pops.
Layer the bottom of each push pop with a cake round.
Next, squirt thin layer of cherry puree.
Third, pipe small amout of frosting.
Repeat process one more time.
This will create six thin layers.
Attach top and place in fridge until ready to serve. May also be frozen.