Grab the RECIPE here: http://thescranline.com-FOLLOW ME HERE:Instagram: https://www.instagram.com/TheScranLine/Facebook: http://facebook.com/TheScranLinePinterest: https://au.pinterest.com/TheScranLine/Twitter: http://www.twitter.com/TheScranLineHELPFUL LINKS:To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+chartsAbout The Scran LineOh hey there! My name is Nick. Im a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.-CHERRY CHERRY BOOM BOOM CAKEServes 30Cake429g all-purpose flour265g caster (superfine) sugar1/2 tsp salt 3 tsp baking powder375ml of milk125ml vegetable oil125g unsalted butter, softened2 tbsp Greek yogurt (can substitute with sour cream)1 tsp vanilla extract2 large eggs cup cherry brandy (can omit this)1 cup glace cherries (roughly chopped)5 drops red food gel (you may need to use more depending on which brand you use.5 drops pink food gel (this will help give it that nice rosy red colour)red sprinklesmaraschino cherries to decorateWhite FrostingX1 batch American buttercream frosting (recipe: thescranline.com) cup cherry brandy (can omit this)Red FrostingX1 batch American buttercream frosting (recipe: thescranline.com) cup cherry brandy (can omit this)5 drops red food gel