Bake for 25 to 28 minutes or until a cake tester or a wooden toothpick inserted in the center comes out almost clean. Let the cakes cool in their molds on a shelf for 10 to 15 minutes.
Unmold in the baskets; Remove the papers carefully and allow them to cool completely at least 1 hour. (The layers can be cooked a day before, wrap well and refrigerate).
Place a layer of cake, flat side up, on a shelf for cakes or on a serving plate. Cover the top evenly with half the foam, leaving a margin of 1/4 “[6 mm] around the edge, repeat with the second layer and the rest of the foam, place the third layer on top and pour half of the Frosting on the stuffed cake Spread on the sides and top Do not worry if part of the cake comes in.
This first glaze serves to seal the crumbs, which is why professionals call it a “crumb layer”. Refrigerate, uncovered, for at least 30 minutes to harden the icing, cover the remaining icing and set aside at room temperature.
Glaze the top and sides of the cake with the rest of the cherry, which should have the consistency of mayonnaise. If the glaze has become too soft, cool briefly; If it is too firm, place in the microwave at full power for only 2 or 3 seconds, then mix to mix. Use an off-center blade knife or the back of a spoon to decoratively mix the frost around the cake. Cut and serve.