These Birthday Cake Spiked Cherry Bombs are the ultimate bite-sized, boozy birthday dessert.
I’m not embarrassed to say that I’ve been eating maraschino cherries straight from the jar since I was a child.
I’m a life-long fanatic, so I loved the thought of making a dessert where they were the centerpiece, rather than just a garnish.
I’ve seen some versions of “spiked” cherries before, but never a “birthday cake” flavor. Sounds like a job for me!
Pinnacle’s Cake flavored vodka seemed like a logical choice to me, but I think you could also use whipped cream or vanilla vodka in a pinch.
The longer you soak the cherries, the more potent they will be. I think around 6 – 8 hours is ideal. We did a batch for 24 hours and those tasted a little too strong…
I buy my maraschino cherries in bulk (I told you I was a fanatic!), so I put some in a mason jar to soak. If you’re doing a whole jar of cherries, you can simply drain the cherry juice from the jar then replace with vodka.
I thought they turned out so adorable and they really do taste like a birthday cake shot! I foresee this recipe becoming a birthday tradition!
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Birthday Cake Spiked Cherry Bombs Recipe
Ingredients
- 10 oz Maraschino Cherries
- 6 oz Cake Flavored Vodka
- 1 Cup White Chocolate Melts
- 1/4 Cup Sprinkles
Instructions
- Drain liquid from the cherry jar. (You can save this for cocktails or Shirley temples.)
- Fill the cherry jar to the top with cake flavored vodka. Screw the lid back on and let it soak for 8 – 24 hours. The longer you soak, the more potent the cherries will be in both taste and alcohol. (We prefer ours around the 8-hour mark.)
- Once the cherries have soaked for the desired length, drain the cherries, then place on a paper towel lined baking sheet and gently pat dry with more paper towels. (This is important! If the cherries are wet the chocolate in the next step will seize up.)
- Place your white chocolate melts in a microwave safe bowl, then microwave for 30-second increments, stirring in between, until chocolate is melted and smooth.
- Dip each cherry in the chocolate and then in the sprinkles. Set on a parchment paper lined baking sheet and place in the refrigerator to allow chocolate to set.
- Serve immediately or store in the refrigerator for up to 48 hours.
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