Instructions

1. Mix together the ingredients for the soak and set aside.
2. Gently remove cooled cake from pan and remove parchment paper. Cut out three 6-inch layers using a 6-inch cake ring. You can do this by getting two whole layers and then two halves.
3. Place a 6-inch cake ring on a cake board or plate. Line the inside of the cake ring with a sheet of acetate. Place the two half pieces of cake at the bottom. Press down the cake firmly. If there are any gaps, use extra cake scraps to fill in the holes and press down very firmly to make one even layer.
   Spoon 2-3 tablespoons of the whiskey soak over the first cake layer. Add a few tablespoons of the buttercream and spread into one layer. Then, layer on half of the cherry preserves and spread out. 
4. Add another layer of cake and press down firmly. Spoon 2-3 tablespoons of the soak over the cake layer. Add a few tablespoons of buttercream and spread into one layer. Then, spread out the rest of the cherry preserves into another layer.
5. Add final cake layer and press down firmly. Add some more buttercream, and then place cake in the fridge for at least 1 hour to set.
6. Once it’s set, you can take it out of the fridge and remove the cake ring and acetate. Then, you can frost the sides and decorate as desired.
7. Keep in the fridge until ready to serve.