Apparently if you toss them in a little of the flour before you add them in, then they don't sink. My mother always taught me to simply add them with the flour, though (:
Toss cherries or other fruit in flour before adding them to the cake batter. This helps stabilise them, and prevents them from sinking to the bottom. Cut cherries in half, or even in quarters, before tossing them with flour. Cherries are heavy enough to sink in some batters, even with the flour coating - unless they are cut into smaller pieces. Choose a cake with a stiff batter, rather than one with a thin batter. A stiff batter offers more resistance to the cherries, and will not allow them to sink as readily. Rinse halved maraschino or glace cherries under cold running water before flouring them. Flour will adhere better after they are rinsed. Drain any extra water before tossing them in the flour. Place the cherries on top of the cake before it goes into the oven. The ones that sink will not make it all the way to the bottom, and the handful that stay at the top will lend an attractive appearance to the cake.
Does red velvet cake have cherries in it
Try it you dumbo!
yes
6
The juice from the Maraschino cherries.
What Is The Friutcake ? A Cake Made From Dried Fruits Espically Cherries YUMMY !!
No. Cherries float in water of their own accord. The volume of water displaced by a cherry is enough that the buoyant force of the water can counteract the weight of the cherry.
No. They taste the same.... but if I was making Black Forest Cake, I would use Maraschino cherries which are red cherries!
Most fruit is heavier in water and will sink. Lighter fruits such as cherries and citrus slices will float. To make them sink, they could be frozen to make them heavier. They will eventually become waterlogged and sink.
Schwarzwald Kirsch Kuchen is the name of the cake in German and it originates from the Black Forest region of Germany. In English, it is called Black Forest Gateau and in French is called Gâteau Foret Noire. It consists of layers of chocolate cake with whipped cream and cherries between the layers. For the cake to be considered an authentic cake, black cherries should be used and Kirsch (a clear liquor distilled from tart cherries) should be sprinkled onto the layers of the chocolate sponge before adding the cream and cherries. Usually, Black Forest Gateaux are also decorated with shavings of dark chocolate.The name of the cake in German is usually Schwarzwälder Kirschtorte.
What??!! Seriously, anyone who asks this question, YOUR BUTT WOULD SINK AND CRUSH THE CAKE!!